Brisket timing.

Discussion in 'Beef' started by foamheart, Sep 12, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    16 hours in the MES40, 1 hour in the oven, now 185 IT.

    I will give it this, its an 18 pounder, but........... I was running 265 in the chamber according to the unit and the units meat probe. Checked with a spare maverick, and 265 really means 215. Its gonna be soooo tender, Thank goodness I injected.

    Looking for tender AND juicy tomorrow.
     
    rabbithutch likes this.
  2. b-one

    b-one Smoking Guru OTBS Member

    Are you sure you can eat it all?
     
  3. joeski

    joeski Fire Starter

    Wow that's a big one!  Foam Army eating good.  I've never injected anything..I've brined poultry,,,do you have a link or any wisdom you can impart? 
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    18 hours, 12 in the MES40 using cold smokers w/mesquite & Charcoal in the chip tray. Just trying it to see if I can tell a difference. Used a total of 16 brickets. 6 hours in the oven to finish.....at 201 maybe 202. <shrugs>


    Stick a fork in me baby, I am done!! ZERO resistance! I hope when it cools its sliceable.

    I put her to bed for the night, I'll try and remember about pictures tomorrow..

    As to large, if I don't make my baby sister a go bag, she'll just take the left over brisket home tomorrow. If I make a go bag, we might get some sandwiches.... LOL Sister showed up today and bought lunch!! Didn't want me worrying about making bread  and got some pistolettes for tomorrow, so I could concentrate on smoking...LOL
     
    Last edited: Sep 12, 2015
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I recommend that you go to your local feed & seed, ask for a cattle inoculation syringe. Tell 'em what you are going to do. Its no biggie and it will last a couple a years easy. You are out maybe 3.00. Then start looking at the musculature of your intended meat before you try it. Some say its a moisture helper, I think its more a flavor modifier. Remember two things, cold butter clots in the needle and spices and herbs get stuck too. Its better to numerous small amounts than fewer large amounts which will cause "pooling".

    Then just practice, see what flavors you like and how best to inject each type of meat. Remember chickens used to be cheap and best to practice on.
     
    Last edited: Sep 12, 2015
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    FYI 16 briquettes equals a pink smoke ring in an electric smoker.


    Ok, its hard to see in Real life too.....LOL But you can see it! And you can taste it.


    I cooked this sucker too long again. ! checked it the first time at 199 IT, Next time I am starting checking at 195 IT.

    I think that the brisket needs to be cooked what I consider hot and fast to come out the way I am expecting. When doing briskets on a firebreather they were soo much better. The meat was actually still red and the collagen had been cooked down.

    This will be my last brisket for awhile too many of them in a row, need a break. Where are those spare ribs?
     
    boykjo and tropics like this.
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I like how the charcoal did add the smoke ring.

    Richie

    [​IMG]
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Check this out..........


    That's using the electric smoker. Here's the other half.....LOL Sandwiches and I just ran out of mayo!!!!

    Its tender, its juice, it could have used a bit more salt and pepper but you can always shake that on.....


    I didn't get a Bear-View, I was trying to get out of the way of those appearing to be hungry.
     
    Last edited: Sep 13, 2015
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I see a smoke ring.........


    [​IMG]

    Tasty looking brisket................[​IMG]
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Kevin you should get that slicer LOL

    Richie
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir.... it needed more seasoning. When ya get one thing right another you miss. Ain't that just how it always is. I may have to start mixing and storing simple rubs instead of trusting my hand & eye. Seems with time my eyes have lost there perfect calibration. LOL

    All in all though, it was a good brisket.
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks tasty to me Foam ! Nice smoke ! Thumbs Up
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Kevin I have an extra pair of 1.25 reading glasses if ya need.

    Richie
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Looks like a tasty brisky!
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    When I get rich and famous.  LOL
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I made some baked mac & cheese and had a brisket sandwich with it for supper and I am still miserable I am so full.

    To quote an uncle (who happened to be a bad ass butcher), "A full sick never hurt anybody!"
    <Chuckles>
     

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