Sunday brisket

Discussion in 'Beef' started by smokingunny, May 3, 2015.

  1. smokingunny

    smokingunny Meat Mopper

    Got this on about an hour and a half ago. Left it alone for about 20 minutes and came back from the bath house to billowing smoke. Grease fire! Temp was almost 400 but I finally got it back down to 250-275 with minimal damage to the meat.
     
  2. smokingunny

    smokingunny Meat Mopper


    Pic wouldn't load for some reason.
     
  3. Keep us posted as to how it turns out.

    Happy smoken.

    David
     
  4. smokingunny

    smokingunny Meat Mopper

    I hope it's done in time. The person I'm cooking it for wants to eat at 3, so maybe it'll be done around 1.
     
  5. smokingunny

    smokingunny Meat Mopper

    4.5 hours in and the flat IT is at 163. I might be ok!
     
  6. Keep us posted
     
  7. smokingunny

    smokingunny Meat Mopper

    Pretty sure I hit the stall. I'll give it 30 minutes and then wrap just to make sure it gets done.
     
  8. smokingunny

    smokingunny Meat Mopper

    Wrapped about 30 minutes ago and temp is at 184. Forgot to take a pic when I wrapped.
    :(
     
  9. Gotta have some pics !!!

    Gary
     
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]
     
  11. smokingunny

    smokingunny Meat Mopper

    Sorry. Got busy when my neighbor came over and asked me to smoke some salmon since I had the smoker going. Total cook time was 8.5 hours. Even thought the temp hit 204 at 7 hours, there were a couple of spots that weren't as tender as I wanted them.


    I know this is piece is small but I've been whittling away at my cut before I could take a pic.
     
  12. dukeburger

    dukeburger Master of the Pit OTBS Member

    That's a quick smoke for a brisket. Nice smoke ring.

    [​IMG]  
     
    Last edited: May 3, 2015
  13. rmmurray

    rmmurray Master of the Pit

    Looks good Gunny!
    Fantastic job today.
    -Ryan
     
  14. smokingunny

    smokingunny Meat Mopper

     

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