The Holy Grail

Discussion in 'General Discussion' started by smokin monkey, Sep 7, 2014.

  1. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Doing my first Brisket Today! Weighed in at 4.5 Pounds.


    It's not a full Brisket, but thought I would practice on this first!


    Just S&P rubbed on it.

    Been in now 4.5 hours IT 64'C (147)


    Also a side helping of Belly Pork, With Jeff's Rub on the underside, sat on Onion, Carrot & Celery with Beer as the liquid, Skin, cut at 1 inch intervals and rubbed with Oil & Salt.



    Question is to foil or not? (Brisket) Looked at other threads some pull at 71'C add Apple Juice and put back on.

    Smokin Monkey
     
    Last edited: Sep 7, 2014
  2. I don't foil. But a lot of people do. So go naked if you like.

    Happy smoken.

    David
     
  3. grillmonkey

    grillmonkey Smoking Fanatic

    Hello fellow monkey[​IMG]!

    I'm doing a brisket today, too. 80% cherry and 20% hickory. I'm not planning to foil unless it stalls too long. I did inject with beef broth to add moisture though.
     
  4. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Will be going Naked!


    Hi Fellow Monkey :38:!

    As it's the first try, I am using GMG Gold blend pellets, not sure how "smokey" it will be ? Was not sure if the weather would hold here, but for a change it is Sunny & Hot so it's BBQ :yahoo:.

    If the weather was going to be colder, it would of been used on a Roast Dinner, and her in doors :wife: said she did not want it to be TOO Smokey!!

    Smokin Monkey
     
    Last edited: Sep 7, 2014
  5. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well, Brisket took 1 hour longer than planned, and managed to foil and rest for 45 minutes.


    IMHO it was still a little bit tough, the thinner end was slightly dry, but the thicker end was running in juices.


    Brisket with the Belly Pork.

    Eating well tonight!


    Any feed back welcome on why the Brisket was still tough.

    Smokin Monkey
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice smoke & great lookin meal ! Thumbs Up
     
  7. grillmonkey

    grillmonkey Smoking Fanatic

    IT probably too low. I took my last brisket to 203 degrees (95C). It would cut with a fork.
     
  8. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

  9. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi WaterinHoleBrew, it looked a lot better than it actually was. Brisket was a bit tough, pulled it @ 82'C, took temperature from another site.

    Will not be using that again!

    Smokin Monkey
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Sorry SM, it looks great.... Sorry it didn't turn out good for ya ! Briskets are a tough smoke..... I've had them done at a variety of IT's ! Hope the best for ya on your next try !
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice ,Monkey. Glad you let the bark build . Good ring and looks juicy. Proud of you Mate.

    Show the Bird wings and you'll be set .[​IMG]

    Have fun and . . .
     
  12. I always take my briskets to 203-205F before pulling them off and resting.  Also did you make sure you cut ACROSS the grain?  If you cut with it you will have tough stringy slices.  Just a thought.

    Scott
     

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