Brisket... I need to learn patience!

Discussion in 'Beef' started by jerry reddick, Sep 30, 2013.

  1. So I did another brisket yesterday and learned once again.... PATIENCE!

    My flavor profile was spot on.  It had great smoke and taste with the rub and the injection.  I only waited to 190 degrees and should have waited to 200 to 205.  PATIENCE!!!!  Bleh.. well I guess I will try again next weekend.  Here are some pics though!  :)

  2. Looks good. Nice smoke ring.

    Happy smoken.

  3. njfoses

    njfoses Meat Mopper

    For a brisket dont worry about temp.  When a toothpick slides in and out of the thickest part of the flat like butter the brisket is done.  Could be anywhere from 190-210 deg, every piece of meat is different.
  4. Those large cuts of meat have a mind of their own and will be done when they are done, unfortunately!

    Keep in mind that altitude plays a part in how long it takes to cook as well. 
  5. webowabo

    webowabo Master of the Pit

    Great looking brisket. Patience is key! We have all been there before... did you alow it to rest before slicing?

    And Alesia.. I never thought about yalls high altitude coming into play... interesting!
  6. Alesia, altitude was one of the first things I figured out after moving up here.  It really does play into how things are going to work or not work on any given day when you factor in the rapid weather changes we can run into also.  I really think that the altitude also has an affect on how long the fuel burns also.  I did better this last weekend on fuel but still had to add some coals about 6 hours in as all of my wood and coals had burned almost all the way down.
  7. Oh, when I said "figure out", I did not mean to imply I had it all figured out.  I should have said, "Am Still figuring out"!  :)
  8. tsl3

    tsl3 Newbie

    Patience is tough for me too, that's why I oven cook over-night and smoke it for the last 5 hours. It tastes just as good as anything and the bark is beastly. I usually cook at 215 though.
  9. frosty

    frosty Master of the Pit

    Looks great!  Good color, smoke ring, overall a complete success!  Good Job!!  [​IMG][​IMG]
  10. Wow, you like it sliced THICK huh? Looks good, but I like it much thinner on the slices than that.
  11. redneck69

    redneck69 Smoking Fanatic

    190 is for sliced brisket, 205 is for pulled brisket...looks good to me
  12. looks good, slices are a bit thick..nothing wrong with it but generally brisket should be sliced about the width of a pencil or so. id still devour it. lol.
  13. s2k9k

    s2k9k AMNPS Test Group

    :yeahthat: and that's how I check butts and shoulders too.

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