Brisket just went on

Discussion in 'Beef' started by bubba in texas, Mar 31, 2012.

  1. Good morning all!  Brisket just went on here about 30 mins ago.  Can't wait for supper tonight!

    What's everyone else smoking today?
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Looking for the Qview Bubba,  good luck!
     
  3. Forgot to take a pic before it went on.  Rubbed it down with mustard and Jeff's rub.  Bought the recipe last month for my first smoked pork butt and loved it.  Much better than anything I've used before.  Hopefully, the brisket turns out as well.  I'm having a hell of a time steadying the temp on the smoker.  I've got to get a different regulator that is more precise.  The one that came with my smoker isn't too precise.

    Will try to post pics later.
     
  4. ronrude

    ronrude Meat Mopper

    looking forward to see the final outcome.
     
  5. Willl be here for the pics........Have fun....[​IMG]
     
  6. [​IMG] After 2 hours 20 minutes.

    [​IMG] After 3 hours 20 minutes. Sprayed with apple juice.

    [​IMG]After 3 hours 20 minutes....flipped and sprayed with apple juice.

    This brisket is moving right along.  Up to 135 degrees.
     
  7. Just uploaded pics. Waiting for a moderator to approve of them because I'm a newbie.
     
  8. Looking pretty good...................[​IMG]
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    All's looking decent so far[​IMG]  be patient and leave that door closed, you lose time everytime you open it to spray,not to mention the cooling of the outside causing more time needed to get done...

    I'm  picking at ya ; I see you popped on a Maverick , do you like it [​IMG]  Did you get the AMNPS[​IMG]

    Remember , Patience is your friend when doing a Brisket ; some go fast and then back - up to a lower temp. , just let her sit there and let it melt[​IMG].

    Don't increase the heat to try to rush the beast , it will only turn out to be shoe leather. Go to 195*f or more before pulling and wrapping (I don't wrap during cooking ; I don't like Braised Brisket). Cook @ 225*f or close to it and 'be patient'[​IMG]

    Have fun and...
     
  10. Been on almost 13 hours and at 165the degrees. Man its taking its time. And trust me I've clinked many a glass together today cooking this thing
    . Oh, just lookes up and now at 167. Might be eating brisket tonight after all!
     
  11. Just read my post. It was my phone, nnlot the beer causing the errors! Fat thumbs!:biggrin:
     
  12. Alright guys, need advice. Had a 12.5 lb brisket trimmed about 1.5 lbs of fat. Cut in half so assume 2 5.5 lb cuts. Been on smoker for over 14to hours and still at 169 degrees. Shouldnt the 2 5.5 cuts of meat be ready? A man can only drink so much beer waiting on his brisket to get done. :biggrin:
     
  13. s2k9k

    s2k9k AMNPS Test Group

    Have you checked temps in different areas of both pieces? It is possible that it's in a long stall.
     
  14. I think it was a long stall. Since i posted its risen to 176.
     
  15. Have another beer, it will pass. You probably won't be eating brisket until tomorrow....[​IMG]....It takes a long long time....[​IMG]
     
  16. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Bubba, I tried to tell you earlier... PATIENCE tempers a man. You had a Stall , in Briskets they could last six , seven hrs. or more .

    Little trick , easy... first , we cook to temperature , now on large pieces like Brisket or Butt , figure a cooking time @ 1.5X the meat's weight in hours , then add a couple more , remember , low-n'-slow=patience. Another thought . Physics... Heat=pressure , right , osmosis occurs in heat (warmth), meat is best when moist. With me , opening the Smoker lid would quickly cool off the temp. for rising heat , more time needed to cook the Beast. Now this is cool , drink and have a good time , you'll not be mesing with the meat . So ,leaving the lid shut will keep the meat moist(from the juices hitting the hot bottom),decrease cooking time and makes for a great Bark.  The meat won't walk away , so no need to keep looking ; if you're looking , you're not cooking[​IMG]

    Try one that way and see if I'm right or wrong---and tell me , I've got wide shoulders.[​IMG]

    Ya'll have a great time and if you get over by Temple , tell them Stan said hello.[​IMG]

    Have fun and...
     

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