Got my brisket on

Discussion in 'Beef' started by jcbigler, Oct 1, 2016.

  1. jcbigler

    jcbigler Smoking Fanatic

    It's been awhile since I smoked anything. Been traveling and working a bunch the last couple months. I have a 3 day weekend, so I decided to drop by Costco after work yesterday and grab me a brisket to smoke today. Found a nice looking 12.75 lb prime packer. It was a little thicker in the flat and wasn't super long and skinny. Got her on just a bit past 06:30 this morning. Shooting for a 17:30 finish and dinner about 18:30 tonight.

    Salt, pepper, hickory smoke. What else do you need?

    Last edited: Oct 1, 2016
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like a great start!

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Beer you need beer!!!

    Should be tasty!
  4. spattah

    spattah Newbie

    mine going in around 10:30 tonight, planning on eating it tomorrow around 6pm, looks almost identical to that one.
  5. jcbigler

    jcbigler Smoking Fanatic

    I had to slow down my cook some. I was up over 140 degrees at 3 hours in, and about 174 when I pulled it to wrap about 6 hours in.

  6. spattah

    spattah Newbie

    i think your probe wasn't right, 

    it should stall at around 160 and stay that way for several hours.
  7. jcbigler

    jcbigler Smoking Fanatic

    I always double check my temps with another instant read thermometer. It said the same thing. I don't usually ever have much of a stall.
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    There's no set temp or time that a cut of meat will stall at.

    I too very rarely have a stall. But I have had them occur anywhere from 150-180, last 15 minutes to more than an hour.
  9. spattah

    spattah Newbie

    what temp are you smoking it?
  10. jcbigler

    jcbigler Smoking Fanatic

    Trying to keep the cooker in the 275 range.

    I think I did have a bit of a stall in the mid 170s, from it took about a half hour to get from 174 to 180. But now I'm up to 183 at just about the 8 hour mark.
  11. b-one

    b-one Smoking Guru OTBS Member

    Looking forward to some money shots!:popcorn:
  12. jcbigler

    jcbigler Smoking Fanatic

    This thing is done. :grilling_smilie:

    I hit 203 a little less than an hour ago, about 8 1/2 into the smoke. I let the fire die down to back off the temps and just put a small wood chunk in to keep a little bit of heat in the cook chamber, basically using it as a warmer now.

    This has to be a record even for me.

    More pics forthcoming.
  13. hardcookin

    hardcookin Master of the Pit

    Sounds about right time wise . Looked good at the 160 mark. Thumbs Up
  14. jcbigler

    jcbigler Smoking Fanatic

    Finally cut and ate.

    It turned out fantastic. It was just the right amount of tender, but not fall apart over cooked. So moist and delicious. I was afraid that the aggressive cook and finishing hours early would make it dry out or be over cooked. right at 203 degrees I started pulling the fire back and just maintaining a temp of about 180-200 to keep it warm.

    One unforeseen wife was supposed to pick up some cabbage for coleslaw. Well, she forgot, even though that was the main reason she went to the store. So I had some cole slaw mix made up and had boiled some potatoes for potato salad. I decided to dump the coleslaw mix into the potato salad. It turned out great. The sweet and vinegary taste of the potato salad complimented th salt and pepper of the brisket perfectly. I'm going to have to experiment with that some.

    hardcookin and redheelerdog like this.
  15. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking brisky! I like saving some for hash the next morning.
  16. hardcookin

    hardcookin Master of the Pit

    Brisket looks awesome!
    Point worthy Thumbs Up
  17. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Very nice brisket, looks like a great meal.


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