LET'S TALK BRISKET!!

[papasmoker]

At papa, do you let the brisket drop down 20 or 30 degrees in a rest with open foil before you wrap it and hold it? I think pulling at 200 and then going right to a towel wrap and cooler for the hold is allowing the brisket to just keep cooking at to high of a temp..
Try to rest it 30 minutes and then rewrap at like 180 or 170 . Then hold it in the cooler. Although maybe someone else has better knowledge.

I think you are on to something here. I have been pulling it straight off and into the cooler. I was afraid opening it up would let to much mosture evoprate. I saw someone post on this thread that they put it into a foil pan them cover it. I'm going to try that and then I can let it cool in it's juice before wrapping it up.

Thanks!

 

[Rings Я Us]

Saw some other people mention they let rest open on the counter for a few and then wrap again. Yep.. May help some.

 

[killswitch]

Epic day with my first use of my Dyna-Glo smoker. I have been up for 34 hours at this point and to those of you who do this on a regular basis I salute you.

Brisket turned our surprisingly great and I credit that entirely to this forum and the 30+ pages of "Let's talk brisket". I started at 2:00 AM and kept it low and slow over night. Pulled it when the IT was 204 and my thermometer pierced 3 of the sides like warm butter. The 4th side still had a bit of resistance. Into a warmed cooler in a bunch of blankets for 3 hours which
produced nice pencil thick slices that came apart with a very light tug with a noticible smoke ring. 3 racks of ribs also turned out great with a fantastic smoke flavor. Both exceeded my expectations and while I am exhausted my family and friends loved the food. Thanks to everyone I got ideas from on this forum including the home made minion basket I welded up. Very satisfied with how both meats turned out and I am looking forward to my next go at it although I doubt I would do the over night plan again... Happy 4th of July!!

20170704_091131.jpg

• killswitch
• Jul 4, 2017

20170704_143526.jpg

• killswitch
• Jul 4, 2017

20170704_143538.jpg

• killswitch
• Jul 4, 2017

20170704_154854.jpg

• killswitch
• Jul 4, 2017

20170704_155651.jpg

• killswitch
• Jul 4, 2017

20170704_101358.jpg

• killswitch
• Jul 4, 2017

 

[Rings Я Us]

Good job KSwitch. You earned your keep and sleep. [emoji]128512[/emoji][emoji]128077[/emoji]

 

[Rings Я Us]

IMG_20170704_205846.jpg

• Rings Я Us
• Jul 5, 2017

 

[Rings Я Us]

Had fun cooking on the 4th . Brisket was just right. Juicy.. soft...good flavor and mouth feel. Could have used more ring. I didn't use much wood at all. Handful of hickory chunks.. Could taste it though [emoji]128512[/emoji]

IMG_20170704_191044.jpg

• Rings Я Us
• Jul 5, 2017

pic before a 2 hour hold in cooler.

 

[killswitch]

Looks delicious! Seriously excited about some more ribs and brisket today!

 

[Rings Я Us]

Looks delicious! Seriously excited about some more ribs and brisket today!

we all want more ! Gimmy Gimmy! [emoji]129299[/emoji]

 

[papasmoker]

Rings Я Us thanks for the tip. I let them rest on the counter with the top open until it was down to 175 at that point Inclosed the foil, wrapped it in a few towels and then put it in a cooler for 3 hours. Turned out spectular! If we ever meet in a pub I owe you a beer :).

 

[Rings Я Us]

Oh nice! [emoji]127866[/emoji] yum!

 

[Rings Я Us]

I have a whole point left from yesterday.. thinking about cubes and burnt ends. I guess it would still be good to do.

 

[Rings Я Us]

Worked out well

IMG_20170706_001512.jpg

• Rings Я Us
• Jul 6, 2017

 

[papasmoker]

That looks amazing. I have a couple of points left over as well. I was thinking of doing burnt ends this weekend. Would you be will to share your recipe and process?

 

[Rings Я Us]

I did a.topic in beef I bumped it. Called. A beginner's trial. Shows the stuff I used.

 

[Rings Я Us]

Topic with my burnt ends in beef. It's called.. A beginner's trial. Shows what I used

 

[Rings Я Us]

That looks amazing. I have a couple of points left over as well. I was thinking of doing burnt ends this weekend. Would you be will to share your recipe and process?

 

[Rings Я Us]

Dam phone!

 

[dingo09p]

Hi Gary,

Thanks for the post. Are you placing the meat back into smoker wrapped in the butcher paper?

:grilling_smilie:
Dean.

 

[gary s]

Hi Gary,

Thanks for the post. Are you placing the meat back into smoker wrapped in the butcher paper?

Dean.

Yep,  I usually put about 6 - 7 hours on it unwrapped then Wrap in butcher paper

Gary