The brisket is on!

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junkers88

Fire Starter
Original poster
Apr 21, 2011
40
10
Albuquerque, New Mexico
Just put my first brisket on the pit a few minutes ago. So far so good. The digital temp gauge is sitting steady at 230 degrees. This thing is a God send, my mechanical gauges read 150 when the digital one reads 230. It's no wonder I was ruining meat before.....

Here's the rub I used, first time ever making one and I let the meat sit in the fridge over night with the rub on it.

4 table spoons Kosher Salt

4 table spoons Sugar

6 table spoons Brown Sugar

3 table spoons Fresh Cracked Black Pepper

2 table spoons Onion Powder

2 table spoons Garlic Powder

Nice light flavor, little sweet and no heat to speak of which is just how my lady likes it. (have to keep the lady happy)

Will post up some pictures of the process as I go along. Happy Wednesday all!!
 
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Hmmmm,

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Finally got a good seat, before Al got here!

Hey Al, I saved you a seat (shhhhh---the one that wobbles).

Bear
 
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Yeah, I heard Al was out to lunch.

Now Junkers,

See what happens when we get bored, waiting for future Qview?

Bear
 
Quick update here guys. So far so good. 2.5 hours into it and the temps just started to drop so I've got a chimney going full of fuel to go in once it's all happy and ashy.

Before pic.

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What it looks like now.

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And something I decided to make for my lady for breakfasts this week. My first fattie!!!!

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More to come later on, just hope the beef gets done before 6:30 so we can all eat.
 
The little ceramic briquettes are sitting on top of a piece of plate steel (1 of 4 baffles I have in there to help regulate heat and smoke) and are there primarily to help the pit hold heat at a more consistent temp for longer periods. With my other baffle (really really thin) I had massive heat loss in a short amount of time. So far today with the new set up I've seen consistent temps for much longer. I'm considering buying some more little briquettes or possibly some fire bricks to go underneath the baffles.
 
4.5 hours into it and the meat is at 142 degrees inside. At this rate I'll hit 165 a little sooner than I'd planned but that will give me more time to get it up to 205 once I wrap it in foil and put it back on. Then it's wrapped up in towels and stuffed into a cooler for an hour of down time. This is the most fun I've had cooking in years!
 
4.5 hours into it and the meat is at 142 degrees inside. At this rate I'll hit 165 a little sooner than I'd planned but that will give me more time to get it up to 205 once I wrap it in foil and put it back on. Then it's wrapped up in towels and stuffed into a cooler for an hour of down time. This is the most fun I've had cooking in years!


I sure hope is goes as planned and not eating at midnight 
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 !!!
 
Quick question, when I pull this thing to wrap it in foil can I use an aluminum roasting pan and just cover it? I want to save the juice for a gravy base if I can. Thanks folks!!
 
Me too! I've got 12 people coming over to eat this thing and don't want to have an angry/hungry mob at my door!
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After thinkin' about it, the foil will help a great deal, still seems a bit to short on time. If you are short on time then you could pull it off between 185*-195* for slicing and remember to let it rest an hour or so. Good Luck!!!  
 
Do I pull it, cut it and let it rest an hour after it's cut or pull it, let it rest an hour and then cut it? (sorry if I sound like a rookie but I am)
 
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