Father's Day brisket in the Smonin'-It #3

Discussion in 'Beef' started by dert, Jun 15, 2014.

  1. dert

    dert Master of the Pit

    Started with a 9 pound flat from the freezer:



    Rubbed with yellow glue and:





    Into the fridge overnight.
     
  2. dert

    dert Master of the Pit

    Up at 6:00 to load into the smoker with mesquite and pecan chips.





     
    Last edited: Jun 15, 2014
  3. dert

    dert Master of the Pit

    Smoker is at 225, and the meat is at 172*F at 10:30...

     
  4. dert

    dert Master of the Pit

    11:15 and it's really only 160*F after moving the probe around...starting to get tender...



     
    Last edited: Jun 15, 2014
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good Dert ! :beercheer:
     
  6. heubrewer

    heubrewer Meat Mopper

    You and I are on the exact same schedule.

    Looks great!
     
  7. dert

    dert Master of the Pit

    You making the same thing?

    How did you prepare yours? Hoping to eat at 6:00...we'll see.
     
  8. heubrewer

    heubrewer Meat Mopper

  9. dert

    dert Master of the Pit

    Looking good HUEBrewer!
     
  10. dert

    dert Master of the Pit

    Make a snack of smoked cheddar and Gouda and smoked canned salmon while we wait...





     
    Last edited: Jun 15, 2014
  11. dert

    dert Master of the Pit

    Brisket is up to 185*F at 3:15
     
  12. dert

    dert Master of the Pit

    190*F at 4:45...



    Toothpick slides easy... Might wait till 195 though...

     
  13. dert

    dert Master of the Pit

    Pulled at 199*F, at 5:15 PM...for a total of 11:15.





    Foiled and coolered...





     
    heubrewer likes this.
  14. dert

    dert Master of the Pit

    Let her rest for an hour and sliced it up...









     
    Last edited: Jun 15, 2014
  15. very nice pictorial presentation ..... brisket looks fantastic!
     
  16. Damn fine looking smoke! Glad to see u got the stand for your smoker. Best addition I made was that stand to my SI #2
     
  17. dert

    dert Master of the Pit

    It was a little dry, never done a whole flat before. It was a sample from work so nothing lost. Good flavor and very tender (maybe a little too tender as the half I cut broke into two and shredded a little when slicing).
     

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