Midnight Brisket

Discussion in 'Beef' started by mike5051, May 8, 2016.

  1. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Put this beauty on the WSM at midnight.  I'm trying Jeff's Texas rub for the first time.  It's a USDA Choice 9.5 lb flat, smoking at 250 degrees till done, then wrap and rest.

     
    disco likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice looking brisket!

    Great start!

    Al
     
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    It hit 200 degrees after 14 hrs, but I still felt some resistance when probing.  I continued for another 2 hrs and an IT of 206.  Probed like buttah!  Wrapped in foil and towels and resting in a cooler.  


    Smoked fat cap up, with no rub on the cap.  Still plenty of color.


    This is the meat side with Jeff's Texas rub.  I can't wait to slice this thing!

    Thanks for looking.

    Mike
     
  4. tropics

    tropics Smoking Guru SMF Premier Member

    Mike that looks great I am drooling thinking of the plated shot.

    Richie
     
  5. The true test of patience is the waiting for the rest period. The smoking I can handle since it happens outside. The resting on the other hand, when the house is full of the smells of smoked meats, is another story entirely... [​IMG]

    Looks amazing from here!!! 
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Beautiful Color!![​IMG]

    Nice Bark!!![​IMG]

    Be Back for the Finale Shots!!

    [​IMG]

    Bear
     
  7. b-one

    b-one Smoking Guru OTBS Member

    :drool:popcorn:drool
     
  8. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks guys!  I appreciate the compliments.  It is fall apart tender and moist, the way my GF prefers her brisket.  I like my slices to be pull apart, not fall apart.  [​IMG]   The flavor is awesome, I will use Jeff's Texas rub again.


    Mike
     
    Last edited: May 8, 2016
    lancep, bearcarver and tropics like this.
  9. b-one

    b-one Smoking Guru OTBS Member

    Chop me up a sammie!
     
  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    LOL!  I rest it outside to avoid the complications!

    Mike
     
  11. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks b-one!  Coming right up!

    Mike
     
  12. I live out in the sticks and leaving anything outside, for prolonged periods, draws the local critters to the party. 
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice job Mike, the brisket looks fantastic!

    Al
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those Pics of the slices look Great, Mike!![​IMG]-------------[​IMG]

    Nice Job![​IMG]

    Bear
     
  15. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thank you Al and Bear!  I appreciate the points Bear and Tropics.  This brisket had great flavor, we loved it.  

    Mike
     
  16. lancep

    lancep Master of the Pit

    Damn! That's worth a 12 pack of Shiner!! I think I can actually taste that, points to you sir!!!
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Marvelous meat, Mike!

    Points for great beef.

    Disco
     
  18. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks Lance and Disco! I appreciate the points. I'm having some leftovers tonight.  This was a tasty brisket!

    Mike
     
  19. texasadam

    texasadam Newbie

       Looks great. Thanks for the stats on the timings.
     

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