No Winner for Brisket Throwdown! (yet)

Discussion in 'Beef' started by ptjd, Jul 15, 2007.

  1. ptjd

    ptjd Smoke Blower

    Ok guys, I got up early, put the brisket in the smoker around 6:45 a.m. set at 225 degrees, by 9:00 am it's at 145 internal, around 11:00 it hit's the plateau at 156 degrees. Now it stays at 156 for at least 4 to 4.5 hours and my wife is cooking her part of the brisket in claudes marinade in the slow cooker inside well my parents arrive for dinner and my brisket is at 174 or so, well we have to eat the the brisket that is done and it was OK but not like smoked. My parents have left now and the brisket is at 180 and still in the smoker, so no clear winner yet on the throwdown, man I used to cook brisket without a thermometer and now it's a pain in the A$$, can't wait to eat my brisket, it better be good!
    The first pic is my brisket at 6:30 am second is wifes swimming in marinade, the 3rd is mine at 7 hours, the last is hers sliced.
  2. deejaydebi

    deejaydebi Smoking Guru

    We know who's gonna win here not to worry! As long as yo don't burn it to a crisp you should have it hands down!
  3. short one

    short one Smoking Fanatic OTBS Member

    Hang in there man. IMHO yours will win hands down, but as you already know, time will tell. Good luck.
  4. ptjd

    ptjd Smoke Blower

    Thanks you all, but this is frustrating, its 7:40 pm here I have the brisket foiled and its still only 184 degrees, when I foiled it, it looked very black, I did spray it every hour or so with JD apple juice and wine. I still plan to put it in a cooler wrapped in a blanket when it hits 195.
    Seems like you should not plan a dinner around a brisket unless it was previously cooked!
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Everyone here has gone thru it once before[​IMG] Wondering how big a brisket you smoked, 12 hrs is about normal for a larger cut of meat, if your in a rush next time, foil will bring it out of the stall faster, i have found, good luck and keep us updated[​IMG]
    P.S. i just looked at your pics, i swear that looks like a butt!!
  6. ptjd

    ptjd Smoke Blower

    Bubba, we had a large packer brisket. I cut off the thin side (the flat?) for my wife to cook and I took the bigger fat side (the point?) not sure yet of the BBQ lingo. Well its 8:00 pm and its at 186 so not too much longer.
  7. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Still looks like a butt, is that a thick fat cap on top, is your probe in that fat? never heard a point taking 12+ hours...keep at it[​IMG]
  8. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Let it ride PTJD... it will reward you with the most wonderful piece of brisket you've ever had. It's all good and yours is gonna stomp the poo out of that boiled drowned thing your wife did. Let us know how it comes out.

    Keep Smokin
  9. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    if it's a packer cut... (being from texas) 12 hrs minimum & overnight @ that...put on about 10-11 pm. sit up all night w/a beer & sniffing smoke... take it off @ 8-10am, wrap & rest, & slice for noon on sunday-thats my story & i'm sticking to it. p.s. fat side up & never touch it.don't even look.
  10. You can't cook a good brisket in a crock pot!!! You gotta put that in your smoker at 190-220 and leave it in there for bout 14-16 hours....

    I think if I was entertaining w/ brisket, I woulda put that bad boy on at about six pm the previous evening. That way you gotts yerself a buffer of a couple hours if you had any spikes or lows in your temps throughout your smoking.

    As for the competition, although your wife's was on time, by virtue of the fact that you were smokin' that thang, you win.... HANDS DOWN!!![​IMG]

    KEEP 'ER UP!!
  11. chris_harper

    chris_harper Master of the Pit OTBS Member

    brisket in a crockpot? that is a waste of some good meat. roast i can understand. anyway, you will win, no problem. i never plan on eating a brisket the same day i start smoking it. it is always planned as the next day's lunch or supper. i put in some ABT's and a fatty, maybe some hotdogs.
  12. msmith

    msmith Master of the Pit OTBS Member

    I think all smoked meats taste better the next day it has time to let all the smoke flavor absorb into the meat. I would have foiled that brisket around the 160 mark and it would shortened down the cook time and came out with the same results.
  13. ptjd

    ptjd Smoke Blower

    Thanks guys, well had to go sleep last night. The brisket hit around 195 so I took it out and wrapped in a blanket but had to just let it cool so we could go to bed and put in the fridge. Now I need a good way to reheat so we can eat it for dinner tonight. I guess in the past I was not cooking it long enough, this is the first time with a digital temp guage.
    Will let you all know how it turned out.
  14. chris_harper

    chris_harper Master of the Pit OTBS Member

    reheat in the oven at 250°. that is how i do it. if it is just enough for one, i use the microwave.
  15. ptjd

    ptjd Smoke Blower

    Well we finally had dinner, I just put the foiled brisket back in the smoker without any smoke for 3 hours at 200 degrees then let it rest for 30 minutes. It did turn out great, however after all this smoking not a lot of smoke ring and it was rather dark on the outside?
    Wife loved it but complained of the time it took to cook, I say there was no question who won [​IMG] .
    Next time I will start the night before and also foil after the Plateau.
    And I did pull the brisket.
  16. chris_harper

    chris_harper Master of the Pit OTBS Member

    that looks very good to me. i loved brisket.

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