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Brisket Finished!

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Smokin' Todd
Smokin' Todd Posts: 1,104
edited November -1 in EggHead Forum
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<p />Brisket: Choice Grade 14 lbs
Price: $25.00
Total time: 15 hrs 35 minutes.
Temp: 12 hrs 45 min @ 230
2 hrs 50 min @ 250
Wood: Cherry chunks with misqite chips mixed throughout coals for constant smoke that I prefer.
Rub: 50/50 of Dizzy Pig Cow-lick, brownulated sugar.[p]Here she is about to be wrapped with many layers of foil and towel for the cooler. Used two gauges and both read exactly 200*.
Looks great and temp is where I want it. Just have to wait until about 6pm for taste test.
Thanx all for your responses that helped me through this.[p][/b]
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  • Unknown
    Unknown
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    Smokin' Todd, My experience w/briskets is that the wrapped rest period after the cook is important. Until I started doing this all my briskets, though flavorful, were all drier than I liked. Think the wrap & rest allows available moisture & juices to redistribute throughout the meat, enhancing not only moisture, but flavor as well. Briskets seem to be less predictable as far as time to cook, however. Anymore I usually plan on plenty of time, & figure on a rest period in the cooler to take up any slack. Congrats...ERIC [p]
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  • Joel Ferman
    Joel Ferman Posts: 243
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    Smokin' Todd,
    I thought that was going to be one of those mastercard type things.... Price $25, Time 15.25hrs, cherry wood $3, finished product..... priceless ;-)
    -Joel
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  • mollyshark
    mollyshark Posts: 1,519
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    Smokin' Todd,[p]You know something???? Your post had in it the most damned obvious solution for a stupid problem I've had. Using two temperature probes for a large piece of meat. I don't know HOW many times I've had the probe ding at me that it was done, but when I take it out and put it in another side, it is 20 over or 20 under or something. Having two probes going at once would definitely give a more reasonable interpretation of what is going on in there. Cannot believe it never occurred to me.[p]I owe ya one, Todd! Kiss kiss kiss. [p]mShark
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  • Smokin' Todd
    Smokin' Todd Posts: 1,104
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    MollyShark,[p]And the two were brand new. I used the dome temp gauge i baught last night at home depot and the meat thermometer that was given as a door pakage from Eggfest. Plus I calibrated by testing them with boiling water. I just needed to make sure I get as accurate as I possibly can for this.
    Hey.. a fourth kiss would have put me on the next flight to TX :) Heheheh.[p]ST    [/b]
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