Brisket is on!

dstearn · August 2014

12 pound packer went on at 8:30 PM. Grid Temp with Digi Q DX is at 225. Dome temp is higher at 280 and I had calibrated the dome today. Hopefully this will not be an issue. The pit probe about 2 inches from the meat.

mslaw · August 2014

What time are you shooting for to have ready. I'm putting an 11 lb packer on at. 11:00 pm central at 250 deg. Shooting for noon to two tomorrow.

grege345 · August 2014

Is the damper closed at least halfway on our controller

dstearn · August 2014

mslaw said:

What time are you shooting for to have ready. I'm putting an 11 lb packer on at. 11:00 pm central at 250 deg. Shooting for noon to two tomorrow.

Looking at 1 1/2 hr per lb. Plan to pull and FTC around 2:30.

dstearn · August 2014

grege345 said:

Is the damper closed at least halfway on our controller

Yes

dstearn · August 2014

Dome temp is now 250 and Grid is steady at 225. So far so good.

Ladeback69 · August 2014

I see you like the Texas style rub ( salt and pepper only). KC guy here, I like a few spices on mine. Looks like a good flat. Have fun.

mslaw · August 2014

How's yours going. I'm at 176 deg, 6:30 am central.its had plenty of smoke so I've wrapped in its juices and letting it continue to cook to 200

dstearn · August 2014

mslaw said:

How's yours going. I'm at 176 deg, 6:30 am central.its had plenty of smoke so I've wrapped in its juices and letting it continue to cook to 200

Just checked at 7:15 AM Central. Internal temp is 175. DigiQ DX2 has kept the grid at 225 all night and the dome at 250. I do not plan on wrapping it. Riding it out until it is time to check for tenderness at 195. We are not eating till around 4 so I may FTC if needed. I planned on a 18 hr cook so it looks on track.

dstearn · August 2014

As of 8:45 Grid Temp is holding at 225 and meat is at 182. My biggest fear was that it would be done way too soon. Expecting pulling at 2-2:30 but even if it is done around Noon I can FTC safely.

grege345 · August 2014

You can FTC longer if need be. Fil cooler up with hot water before FTC. Put towels in dryer works well too. You'll be fine. Lots of foil

dstearn · August 2014

grege345 said:

You can FTC longer if need be. Fil cooler up with hot water before FTC. Put towels in dryer works well too. You'll be fine. Lots of foil

Thanks, its reading 189 now. I think it will be at least another 1.5 hrs before I have to FTC.

dstearn · August 2014

Brisket has been on for 15 hours. Now at 195 internal. Probed for tenderness. Needs just a little more time prior to FTC.

dstearn · August 2014

End result was good. Better than the last cook.

The Cen-Tex Smoker · August 2014

that looks unreal. Hope i get that today from my turbo...

SGH · August 2014

@dstearn‌
Brother why do you keep asking for help? You brisket looks excellent. I think we should be asking you for help instead!! Excellent job my friend =D>

SkinnyV · August 2014

=D>

dstearn · September 2014

The Cen-Tex Smoker said:

that looks unreal. Hope i get that today from my turbo...

Thank Cen-Tex, Everyone enjoyed it.

dstearn · September 2014

SGH said:

@dstearn‌ Brother why do you keep asking for help? You brisket looks excellent. I think we should be asking you for help instead!! Excellent job my friend =D>

Thanks SGH, Your advice and the other mentors on this forum was very helpful. One issue I need to work on is the fat cap was not fully rendered. The brisket was fat side down the whole cook. Perhaps I need to flip it halfway or trim it more next time. I also should have let it rest more as the point was super hot after FTC for 2 hours.

SGH · September 2014

@dstearn‌
Brother I will be glad to offer you my thoughts on getting the fat cap to properly render if you would like. Feel free to call me anytime between 9:00am and 9:00pm CST. I'm no pro but I will gladly offer what I can my friend. Name is Scottie. #228-627-5400. I talk much better than I type.

lousubcap · September 2014

Home run right there. Great cook!

anton · September 2014

Looks fabulous, great job.

Monty77 · September 2014

Damn, looks good. Nice job, I wanna cook one now!

pescadorzih · September 2014

Looks good. You nailed it!

dstearn · September 2014

lousubcap said:

Home run right there. Great cook!

Thanks

dstearn · September 2014

anton said:

Looks fabulous, great job.

Thanks Anton

dstearn · September 2014

Monty77 said:

Damn, looks good. Nice job, I wanna cook one now!

Thanks and great photos in your Flickr photo stream!

cazzy · September 2014

Looking good. Yeah...stop asking questions. Hopefully this cook gave ya some confidence. You did gooooood.

dstearn · September 2014

cazzy said:

Looking good. Yeah...stop asking questions. Hopefully this cook gave ya some confidence. You did gooooood.

Thanks Cazzy, yes it did, my longest cook ever. Now I just need to let it rest more before slicng. The point was super hot when I took it out of the cooler. Next time I plan to let it rest on the counter loosely foiled for awhile prior to serviing.

Ladeback69 · September 2014

Looks great to me. Are you talking about the fat cap on the inside of the point or outside? If outside, make sure it is about a 1/4" thick. I don't worry about it on the inside because I am usually making burnt ends and I can trim it out. I think did an awesome job, but I understand about wanting perfection.

dstearn · September 2014

Ladeback69 said:

Looks great to me. Are you talking about the fat cap on the inside of the point or outside? If outside, make sure it is about a 1/4" thick. I don't worry about it on the inside because I am usually making burnt ends and I can trim it out. I think did an awesome job, but I understand about wanting perfection.

Fatcap on the outside of the flat and point. As I was slicing the flat what was remaining of the 1/4 in cap was falling off as I was slicing with the brisket knife. The point was steaming hot so I waited about 30 minutes before serving it. I cooked it fat side down the entire cook and FTC for two hours.

Brisket is on!

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