All Night Brisket

Discussion in 'Beef' started by wtipton, May 4, 2013.

  1. wtipton

    wtipton Fire Starter

    Greeting all and happy Saturday Night,

    I figured I better sit down a write this before I pass out as I have been awake for the last 38 hours.... 

    So my Sister is in town for a visit and has never had my BBQ, So I decided to treat her to a Brisket. I had a 16# in the freezer that i thawed out in the fridge for the last week.

    3 hours before going on the smoker I pulled the brisket and cut slats in the fat cap, I made up a mix of 1/4 cup rub, about a 1/2 cup of Lea & Perrins Original Worcestershire Sauce, and about 2 cups water. I injected this into all points of the brisket.

    Very Generously applied rub on all sides of the Brisket and put in fridge for about 2.5 hours. 

    Got My smoker up and rolling to 245, using Oak and A little bit of Apple.


    Meat on at 6:30 pm.


    Got to love TBS

    Was able to maintain temp avg at 240 for the whole smoke ( I had to sit by the smoker all night long)

    So it took 20 hours and 35min for IT to reach 190 Foiled and put in cooler for 3 hours till dinner.

    I made a mistake though, a hour before Dinner I decided to put the foilless Brisket back on the smoker to harden the Bark.

    This caused the meat to be a very little bit on the dry side but I think I am the only one who noticed.


    I really enjoy the Challenge of a very long smoke especially when it is labor intensive. All said and done I did the brisket, aprox. 50 ABT's, Bake Beans, Coleslaw, and 20 bratwurst's. I know I did good when there was no left overs.... 

    Well I am going to sleep now...

    William
     
  2. it looks great. nice color. sleep well.

    happy smoken.

    david
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That's a very tasty lookin' brisket, and I love that trailer smoker...nice rig!

    Red
     
  4. chewy 62

    chewy 62 Newbie

    sounds like u had fun & your food looks GREAT!!!, any advice on how long to smoke a 15lb turkey on a pelletgrill on a temp of 160 to 200 degrees using the smoke setting, thats if i can keep the thing from going out in the middle of the cook, might have to go back to a stick burner instead of the easy way out, fyi there is NO easy way out with a treager, pain in  the butt!!!!!!!
     
  5. geerock

    geerock Master of the Pit SMF Premier Member

    You cook 15 lb poultry at 160 to 200 you are looking at serious chance of food poisoning. Not sure what you mean by no easy way out with a traeger. Why not smoke at 225 to 250?
     
    Last edited: May 17, 2013
  6. The traeger only makes smoke on the smoke setting. Check out Todd's tube smoker to stick in there. Would work perfect at 250
     
  7. geerock

    geerock Master of the Pit SMF Premier Member

    Don't know where you got that from. I've had a texas elite model for 4 years and it, along with all other pellet cookers I know of, certainly make good smoke above 200. Granted that over 300 degrees they produce less smoke, but to say they only smoke on the low setting is baloney.
     
    Last edited: May 18, 2013
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Glad you had a good Brisket cook , looks good [​IMG].  Isn't it fun and enjoyable to sit and enjoy a long cook like that ; and the complements afterward are the Bragging Rights...

    Love my Brisky...

     a lot.....[​IMG]

    Have fun and as always ...
     
  9. I should have said it produces the most smoke on the "smoke" setting. You are correct that you do get smoke up to 300 or so, just not as much.
     

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