Brisket Today! Learned something new!!

[blazinfire]

Hey everyone. I've had the off set smoker rolling since 7 a.m. Wasn't gonna post the cook but the things I've learned is worth sharing! This brisket was a 15lber! Biggest brisket I've cooked yet! Rubbed it down good with Oak Ridge Comp Beef and Pork. Man does it smell good!

Last cook I decided to buy an oven thermometer! I was a guy that was against the gadgets and what not! It was then I realized having a grate thermometer is the greatest thing in the world!!!!!! It helped Manage a good clean burning fire! Before I always had trouble late into the cook keeping a good fire. It also helped cutting my splits down in half. Gonna be good!

 

[Bludawg]

Best 5 bucs ya ever spent,

 

[JohnnyB]

275*?! You're gonna RUIN it!

Just kidding. Looking at that point in the back, it's almost like finding the pot of gold at the end of the rainbow, idnt it?

 

[blazinfire]

275*?! You're gonna RUIN it!

Just kidding. Looking at that point in the back, it's almost like finding the pot of gold at the end of the rainbow, idnt it?

I'm telling ya what, This is the best looking brisket I've cooked yet. Funny thing is I don't know the grade of it. I know it was graded but it wasn't stamped on the package.

Oh btw 275? psh!!! I'm cookin at 300!!!!!

Best 5 bucs ya ever spent

AMEN to that brother!

 

[Doog]

Gonna throw a couple flats on tomorrow myself.
Good Luck!!

 

[KevinJ]

Good looking piece of meat looking forward to seeing the end results.

 

[blazinfire]

So is this close to the point where people start considering wrapping? How much further do you guys go from this color? Just curious! Still kicking along, 4 hours in temp range 250-300 at the grate. Looking good,:thumb: Took a slight piece from the bark forming, the Oak Ridge Comp Beef and Pork has a nice flavor, nice little kick to it as well.

Considering letting this cook naked, Don't have butcher paper, and found out I had no foil :thumb:

 

[Ron_L]

Nice brisket! I prefer packers that are at least 15 lbs. I find that they come out better for me.

As far as color, see the darker area above the point? That's pretty close ot the color of my briskets when I wrap.

 

[blazinfire]

Nice brisket! I prefer packers that are at least 15 lbs. I find that they come out better for me.

As far as color, see the darker area above the point? That's pretty close ot the color of my briskets when I wrap.

Ah I see. got a ways to go then :thumb:

 

[BigBellyBBQ]

just a guess, but I would say internal in that picture is about 155 to 160. On briskets I wrap internal is around 170 /175 however my best brisket were not wraped

 

[blazinfire]

just a guess, but I would say internal in that picture is about 155 to 160. On briskets I wrap internal is around 170 /175 however my best brisket were not wraped

Couldn't tell ya what the internal temp was. My thermopop will not be here til tomorrow! Just gonna use a shiskabob stick and probe it later on

 

[MisterChrister]

.......Considering letting this cook naked, Don't have butcher paper, and found out I had no foil :thumb:

Looks great! You can use a brown paper grocery sack too....

 

[pjtexas1]

If you have a little foil you could cover the pointy edges to keep them from burning up. Looks like this one is going to be good.

 

[blazinfire]

If you have a little foil you could cover the pointy edges to keep them from burning up. Looks like this one is going to be good.

I don't mind the pointy edges cooking up to much really! I'm gonna wrap it eventually found some foil. but at this moment its fine! I"m signing out til its done! Cya guys this evening. Gonna prep the chicken and potato's

 

[yakdung]

I always monitor grate temp. I learned early on, the therm on the lid of my WSM should be ignored. The only difference, I use a cheaper version from ThermoWorks like the one in the link they no longer sell.
http://www.thermoworks.com/products/alarm/chefalarm.html

 

[blazinfire]

So can someone tell me if this chicken looks alright? Honestly you can't see it in the picture. the picture looks great, but no matter what when I cook chicken it seems to have a very thin black film sorta thing that can be wiped off. Is this normal? Because I always thought it wasn't normal, but I've had a good clean burning fire, TBS or hardly any smoke coming out of the exhaust. Just makes me paranoid every freakin time I cook chicken ha ha. Honestly just reminds me of my thermometer how it gets smokey I guess! I gotta stop being so freakin paranoid!

 

[haunas]

Does your rub have sugar or a sugar based product in it?

 

[blazinfire]

Does your rub have sugar or a sugar based product in it?

talking about the chicken? It's yardbird, I assume it would have sugar to it! I'm not talking about the rub turning dark tho, I'm talking about this being on the bare skin of the chicken I guess. You can see what I'm talking about more on the inside of the right wing. I'm sure its completely normal. I just freak out over things and this was one thing I hated seeing on the chicken.

 

[Fwismoker]

That bird looks fine to me. Is that one of the ones that has that black film you're talking about?

 

[blazinfire]

That bird looks fine to me. Is that one of the ones that has that black film you're talking about?

Yeah! It's weird, It just wipes off the chicken, like it wasn't suppose to be there. Like i said above I think its because the chicken skin is white, and its the same thing that happens to the oven thermometer. which is obviously normal! anyways. I'll be back later with finished pics :thumb:

Edit: So Took another picture, The chicken looks like the best chicken I've ever cooked! It has to be the rub, or something I dunno! I'll stop being paranoid now!