Turbo brisket?

Eggcelsior

Uhhh...

So I grabbed a 12 lb packer from le butcher and trimmed the big guy to just over 10 lbs. I Cowlicked it and put it on at 2300 at 248 grid.


This morning, I woke to the Maverick alarming that the meat was 190(probe test time) at 0650(grid 260). The meat wasn't quite buttery enough so I land o' lakes'd it for another hour. At 0800, I pulled this meteorite off with a point at 205 and flat at 196-198. Buttery all around.



It sure smells purdy... This was supposed to be dinner(pull off around noon) but will instead be lunch. It's been FTC'ing for just over 3 hours now. We will see...

The Cen-Tex Smoker

yeah buddy. Lunch at your house if going to be awesome today.

Foghorn

What was that address again? I seem to have missed a turn.

chainsaw19

I can be there in 10 minutes

U_tarded

They are such unique monsters you could do the next one and it could take 50%more time. Looks like you got a solid win there this time.

SmokeyPitt

Mmmmmmm....sure looks good!   The brisket gods have shined their light on you, and want you to enjoy it sooner.  For dinner you can have a @Hennapple Steak Sandwich.  

chris123stock

man that looks Awsome,  yep looks like the whole crew is coming over,  cool the beers.
]

Eggcelsior

OH MY GOD!!!



Super moist and me lips is burning! Hell yeah!

I'll post good pics later from my DSLR.

chris123stock

yep coming over. Looks good,  awsome job.
^:)^

Little Steven

I've had one on since midnight, 9 lbs, just coming out of the plateau now. Hope it turns out as god as yours

caliking

Looks freakin awesome!!

Eggcelsior

Little Steven said:

I've had one on since midnight, 9 lbs, just coming out of the plateau now. Hope it turns out as god as yours

What is your temp? I have no idea how mine went so fast at 250–260 the whole cook. Perhaps tree gnomes messed with my vent settings while I slept.

SmokinDAWG82

Mann Egg, that looks awesome now I want brisket!

The Cen-Tex Smoker

nailed it dude. That looks awesome

Little Steven

Eggcelsior said:

I've had one on since midnight, 9 lbs, just coming out of the plateau now. Hope it turns out as god as yours

What is your temp? I have no idea how mine went so fast at 250–260 the whole cook. Perhaps tree gnomes messed with my vent settings while I slept.

220, 230 area. Dome thermo needed adjusting and I was too lazy

The Cen-Tex Smoker

Little Steven said:

Eggcelsior said:

I've had one on since midnight, 9 lbs, just coming out of the plateau now. Hope it turns out as god as yours

What is your temp? I have no idea how mine went so fast at 250–260 the whole cook. Perhaps tree gnomes messed with my vent settings while I slept.

220, 230 area. Dome thermo needed adjusting and I was too lazy

whaaaaaat????? you don't kow your exact temp down the 1/16th of a degree? However will you not completely ruin your food. Impossible. Some would even call it laughable. I'm telling meat head.

Little Steven

Forgive me. I wish there was somewhere I could go for advice.

The Cen-Tex Smoker

Little Steven said:

Forgive me. I wish there was somewhere I could go for advice.

i know a guy............

lousubcap

Sometimes ya just gotta fudge the specs...especially with Q.  We all know how you have to dial it in to the minutest detail-'specially if not egging in the land of Texas

Eggcelsior

Here are my "good" pictures I mentioned earlier...

hapster

Great job on that pretty hunk of beef...

Mickey

Looks so good man

Dave in Florida

Very nice smoke ring.  That looks like a great brisket there!

MrCookingNurse

Home run!

SmokeyPitt

=D>

Little Steven

Nice, Mine didn't fare so well

caliking

You take some good "good " pictures, man.

Skiddymarker

Nice, really nice - by your time schedule, this could have happened over the day. Basically on for 9 hours, FTC for two or three. Now I get the title - DUH....

What did you do with the leftovers?

The Cen-Tex Smoker

Little Steven said:

Nice, Mine didn't fare so well

Bummer what happened?

Eggcelsior

Skiddymarker said:

Nice, really nice - by your time schedule, this could have happened over the day. Basically on for 9 hours, FTC for two or three. Now I get the title - DUH....

What did you do with the leftovers?

I haven't decided yet. Perhaps tacos or chili. Maybe henapples beef sandwich.

Little Steven

The Cen-Tex Smoker said:

Nice, Mine didn't fare so well

Bummer what happened?

I foiled it and bumped the temp to finish and drank too much. It was fall apart and only got about ten good slices. The guests raved. Used oak for the first time and liked it. I think I need a digital dome thermo.