Full Brisket Cook Video. C'mon!! (Today/Tomorrow)

[smoke ninja]

Very thorough injecting tutorial

 

[KevinJ]

Nice video's :clap:

 

[Jason TQ]

Looking good so far!

Your knife looks a little dull. :laugh:

Ya when they get dull you just eat them :crazy:

 

[Jason TQ]

Got a new asalt rifle for xmas. Figured I would share it since I'm cooking.
[ame="https://www.youtube.com/watch?v=_XVGiddLUV4"]A Salt for BBQ - YouTube[/ame]

 

[sylntghost]

I really liked your video.ill have to try and trim my meat with a coconut next time.:heh:

 

[ClintHTX]

In all seriousness. Your one goofy sob! I would definitely drink a beer with you. Or lots. Keep em coming!

 

[Jason TQ]

In all seriousness. Your one goofy sob! I would definitely drink a beer with you. Or lots. Keep em coming!

Thanks! There's clearly no seriousness here :-D. And thanks for the reminder to start drinking :clap2::clap2:

 

[Jason TQ]

Foiled after 3hrs. Got good color. I stuck the probe so I can start checking for doneness at 202, though sometimes it hits 204 and I haven't check, but is still ok :mrgreen:. Thermapen check between 140'ish-160 depending where I stuck it. I also added in extra beef stock. Cooking at a lower temp there is normally a lot of liquid in the pan, but so much at higher temps. So adding keeps the bottom of the pan from having burnt liquid and add some juice at the end that I will de-fat.

 

[Jason TQ]

Finally a drink. Temp already 196 so getting close to checking.

 

[jvargas]

This has been a great thread to follow today. Stuck inside with the flu and its snowing out.

 

[FireChief]

Love it ! Can wait to see the final product.

 

[Jason TQ]

This has been a great thread to follow today. Stuck inside with the flu and its snowing out.

Thanks! I got a lot more video and holy crap will the final total combined vid be long :crazy:. Folks will have to fast forward through all the junk :becky:. Should be done within the hour and then rest till probably 7 or 8 tonight.

Have some whiskey/bourbon I hear that gets rid of the flu :thumb:.

 

[Jason TQ]

Love it ! Can wait to see the final product.

Yeah after my last cook I like doing the live slicing right at the end. Pit temp was running hot around 375 after I foiled so it is getting done quicker.

 

[Jason TQ]

Ok it's done. So put on at 10:30am, wrapped at 1:30pm and then came off at 4:20'ish. So just under 6hrs. I got some good video of my probing it a lot and might do a quick mash up of the 2 times I checked it and upload that just to show the "doneness".

 

[Jason TQ]

So it's all done. Cut into it and putting together the last 8min segment. This final video is going to be exhaustingly long :-D. So get ready to fast forward through all the garbage you don't want to see (so most of it :-D). Here are some pics my wife got while filming the end. Looks like a brisket!!

 

[Happy Hapgood]

Bam!

 

[Jason TQ]

Bam!

But here is what I actually ate for dinner. Leftover cold meatballs, some bread, guac and a slice of white american cheese :clap2:

 

[Jason TQ]

Man that took forever to process. Here's the whole deal is all its obnoxiously long glory. Turned out like brisket! Just like in Spaceballs "prepare to fast forward!".

[ame]https://youtu.be/C2F71VwKJUw[/ame]

 

[pjtexas1]

I was thinking you got lucky on the last brisket. Now I'm starting to think you know a thing or 2.:thumb: that looks damn good.

 

[Jason TQ]

I was thinking you got lucky on the last brisket. Now I'm starting to think you know a thing or 2.:thumb: that looks damn good.

Dumb luck :loco: