First round w/ 11# brisket

Discussion in 'Beef' started by dahookup11, Nov 9, 2013.

  1. dahookup11

    dahookup11 Fire Starter

    Started this morning, 11# brisket packer. Put it in the smoker at 5, at 250. No plans for time on finishing, just gunna play this one by ear. Shooting for an IT of 160-165 then I'll wrap.
    For the meat, I injected, I know, everyone has their opinion, but I wanted as much flavor as possible. The rub is my version of a Texas brisket, just a little bit more than blk pepper n salt.
    I do plan on mopping every hour or so, just for the crust and moisture.
    Any comments or advice would be appreciated.
     
  2. dahookup11

    dahookup11 Fire Starter

    Qview of the first hour and mop.
     
    Last edited: Nov 9, 2013
  3. dahookup11

    dahookup11 Fire Starter

    Hourly qview
    2 hours in.
     
    Last edited: Nov 9, 2013
  4. dahookup11

    dahookup11 Fire Starter

    Briskets cooking kinda fast.
    So I dropped my temps to 225 and we'll see how it goes.
     
  5. dahookup11

    dahookup11 Fire Starter

    Qview, 3hours in
     
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    looking good. i bet you cant wait to have it done
     
  7. fdannyw

    fdannyw Smoke Blower

    Liiking really good
     
  8. dahookup11

    dahookup11 Fire Starter

    Thanks, definitely can't wait.

    Bark is setting in now, I'll post 6 and 8 hr qview shortly.
     
  9. dahookup11

    dahookup11 Fire Starter

    Thanks.
     
  10. dahookup11

    dahookup11 Fire Starter

    Here's some qview
    6 hours
    8 hours
     
  11. dahookup11

    dahookup11 Fire Starter

    A better color shot at 9 hours.
     
  12. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Must of been good???[​IMG]
     
  13. dahookup11

    dahookup11 Fire Starter

    Still going, got it wrapped in foil till 200 or so.
     
  14. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looking good. Id go to 190 max if your planning on slicing it. If you are pulling then 200 is fine
     
  15. dahookup11

    dahookup11 Fire Starter

    Thanks, yea I took it to 195 then let her rest for an hour wrapped up in towels in a cooler. At an hours rest I took out the burnt ends for s teaser. Great out come so far.
     
  16. dahookup11

    dahookup11 Fire Starter

    After 1 hours rest.
    Burnt ends w/ an attempt at 1" cubes.

    Taste like prime rib.
     
  17. fdannyw

    fdannyw Smoke Blower

    Looks tasty
     
  18. dahookup11

    dahookup11 Fire Starter

    Thanks. It is.
     
  19. dahookup11

    dahookup11 Fire Starter

    And the final product. Pencil thick slices and great smoke ring.
     
  20. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great. Thumbs Up :yahoo:
     

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