Brisket on now, pull pork later with some ABTs

bigguy136

It's freezer cleaning weekend. I have a 8 LB pork shoulder and a 5 LB brisket from Sam's Club that needs to be gone. I've never done a brisket before so I thought I would destroy and learn with this one. I figure with it being as small as the brisket is, it could be done in 4 hours (about 2" thick) and then I will put my pork shoulder on after. I still have some little smokies left over from some ABT earlier this week so I figure I will add those here and there.

Weather here in MN is 48° and raining.

The Cen-Tex Smoker

What temp are you cooking that brisket at?

bigguy136

I'm at 210° grate temp. 1 hour into it, brisket is already at 127°. Cooking indirect with plate setter, legs up and drip pan with water in it.

Brownie

I have a 5lb flat I'm gonna try not to ruin tomorrow. First time for me. Let me know what you did and how it worked. 

The Cen-Tex Smoker

I'm at 210° grate temp. 1 hour into it, brisket is already at 127°. Cooking indirect with plate setter, legs up and drip pan with water in it.

8 hours min at that temp (in case you have dinner plans). it will stall for 4 hours so if you are planning on eating tonight or getting that other stuff on this afternoon, you'll need to make some adjustments. 

bigguy136

I bumped the temp to 235° after 2 hours. I thought I would start it a little slow with it being small. I will go to 250° in a bit.

bigguy136

I have a 5lb flat I'm gonna try not to ruin tomorrow. First time for me. Let me know what you did and how it worked. 

I'm logging meat and pit temps with Excel every 2 minutes. When I'm done, do you want the file?

Doc_Eggerton

I'm logging meat and pit temps with Excel every 2 minutes. When I'm done, do you want the file?

Cen-Tex-Smoker, based on the quote above, I think you can cut me a little slack.  :-)

Brownie

 I really appreciate it but I'm not that scientific about cooking. I'm more interested in what you liked and disliked about your cook. Thank you very much for your offer.

The Cen-Tex Smoker

I'm logging meat and pit temps with Excel every 2 minutes. When I'm done, do you want the file?

Cen-Tex-Smoker, based on the quote above, I think you can cut me a little slack.  :-)

Doc, you are officially off the hot seat!

lousubcap

Below is some brisket info I have accumulated-

Okay-not from <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Texas and generally only have access to flats which I cook on a LBGE about once every 4-5 weeks. They run 5-8#'s and I see around 1.8-2.1 hrs/# at a calibrated dome of 250*F +/-.

After it passes the twisted fork tender test (somewhere around 190-205*F +/-) it is done-either ready to cover in foil and  cool down for 15-20 mins before slicing against the grain and eating or HDAF wrap and pack in a cooler til time to eat.Been lucky so far.
http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
All the info you will ever need. Enjoy the journey-<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

 

bigguy136

 I really appreciate it but I'm not that scientific about cooking. I'm more interested in what you liked and disliked about your cook. Thank you very much for your offer.

No problem. I'm recording all my long cooks so I might be able to see trends over time.

I will get some photos as it gets closer and more details of the rub ect.

tazcrash

That's what i love about this forum.
No matter how geeky I get, there is always some I can show my wife to get me off the hook.

The Cen-Tex Smoker

That's what i love about this forum.
No matter how geeky I get, there is always some I can show my wife to get me off the hook.

Your wife knows about this forum????? We might have to scrub this joint down and reopen elsewhere  Mine knows too. I just tell her if she wants me to search around the internet for other things that interest me, I'll be happy to check it out.

bigguy136

ABTs were great and I just pulled the brisket and put the butt on. I attached a screen shot of the Stokers after 6 hours 45 minutes. I was 210° for the first hour, 235° for second hour and 250° till finished. It almost had two stalls. The temp spikes down is when I was adding and removing my ABTs. Brisket is resting in a cooler.

 

Added a few ABTs

 

 

Brisket is done

 

Pork Butt is on for the night

Brownie

Looks great!

bigguy136

Thanks.

I think I made a little too much food to eat by myself

Here is the brisket ready to eat

 

And here is the finished butt

MaskedMarvel

Don't know if I've ever seen a five pounder come out looking so moist!  Great cook!

bigguy136

Thanks MM, I will call it beginner's luck.

Here is my pulled pork after a rest