Where's all the brisky pics??

SkinnyV

Cazzy making me regret the other 10 degrees or so I should have waited. Nice home run.pics.

Is 200-205 the magic #

fljoemon

Don't mean to highjack this thread .. I have a 14.84 lb untrimmed brisket .. If it put it on by 8am tomorrow morning, it is possibe to eat it by 8pm tomorrow? What temps would you recommend (dome & grid). I do have  Flame Boss that can monito the temps. Thanks!

Or if I plan to eat it at 8pm on Sunday, what is the safe time to put it in?

SkinnyV

That bend pic b cazzy had me second guessing my cook.
Slicing leftovers... Yeah it was as good as I thought
Going to vac seal some for first time

DMW

The pics from @cazzy shouldn't be allowed, they are full on brisket porn.

The Cen-Tex Smoker

SkinnyV said:

Cazzy making me regret the other 10 degrees or so I should have waited. Nice home run.pics.

Is 200-205 the magic #

Yeah- you pulled too early. I don't even test until 190 and I never pull them there (except for Wagyu- they are generally done at 185-195). Next time start checking at 190-195 and take a skewer and run it through from to bottom and feel for that really soft buttery feel.

The Cen-Tex Smoker

fljoemon said:

Don't mean to highjack this thread .. I have a 14.84 lb untrimmed brisket .. If it put it on by 8am tomorrow morning, it is possibe to eat it by 8pm tomorrow? What temps would you recommend (dome & grid). I do have  Flame Boss that can monito the temps. Thanks!

Or if I plan to eat it at 8pm on Sunday, what is the safe time to put it in?

Start a new thread. We will help you out.

DMW

@The Cen-Tex Smoker‌ Good to see you back here on.

Philly35

@cazzy‌ hot damn!

The Cen-Tex Smoker

DMW said:

@The Cen-Tex Smoker‌ Good to see you back here on.

Thanks. I'm sure it's better for some than others ).

The Cen-Tex Smoker

I'll play. Found a really nice looking choice packer for $2.49 lb today. I'm actually eating all healthy these days but I do have a date with a watermelon, a raft, some rum, and a pool tomorrow so I figured this can't hurt. I really bought it just to have some fun with #1 son this weekend. He's a hell of a brisket cook at 19 and we haven't done one in a while. Where else can you spend several hours with your kid lighting **** on fire and staying up way too late for $40?
The beast (15 plus lbs)


The apprentice at work:



Damn this thing is huge!



Just "accordion" it in there- it will shrink to fit in a few hours.





And now for the secret sauce: (notice the Mexican tax stamp- the good stuff straight from the motherland)

SGH

@The Cen-Tex Smoker
Looks like a winner to me. Excellent job my friend.

HendersonTRKing

Inspiring!

tarheelmatt

How long can one FTC these bad boys?  I plan to eat around 6pm and this thing is already at 160° @7:45.  

Rolling early in the morning!  2am.  

The Cen-Tex Smoker

You probably won't need to FTC as long as you think. You have many, many hours to go if you are at 160. It will stall out for several hours here shortly and it takes 2-3 more hours to climb out of the stall at 225-250 where it looks like you are sitting. Time to settle in and go about your day (whatever that may look like to you)

BYS1981

I'm grabbing a brisket today for tonight. I worked yesterday and couldn't monitor the brisket while working, so we're having friends over tomorrow.

dstearn

I just put this one on at 6:00 AM. More Pics to follow.

tarheelmatt

Thanks @The Cen-Tex Smoker‌

lousubcap

@Cen_Tex-as above, glad you are about on the forum.  And "will it be last man standing at the watermelon toss with @lakewade"??  BTW-that Don Julio is about as good as it gets with tequila-enjoy.  Any brisket cook is worth the adventure regardless of the results.  And to all who cooked one for the Fourth-congrats as it doesn't get better than that cook!  (And I did not-but will next week.)

XinTX

Flat is out there cooking right now.  I'll see about getting pics.  But I have company coming and I'm sure time to take photos will be limited.

XinTX

Just hooked up the Digi-Q. Meat temperature already at 170. Might be time to wrap.

The Cen-Tex Smoker

I just pulled it. It cooked at 300 all night because my dome is out of alignment. I wrapped this morning when the flat was 180 and the point was 205. I got busy and the temp in the flat hit 205 before I pulled it. Might be. A touch overdone but I'm guessing it will hold together after the cooler rest. Taste was Awesome so it it falls apart, we have some good sandwiches to look forward too. We will see in an hour or so. I'll need a solid base for "watermelon Toss round 2 " which kicks off in about an hour. Wish me luck.

SGH

@The Cen-Tex Smoker‌
Good luck brother.

NPHuskerFL

@The Cen-Tex Smoker‌ is this watermelon toss anything like the watermelon crawl? )

tarheelmatt

Pulled mine about 45min ago... Looking good!  I have better pictures taken with my DSLR for later.  

XinTX

Not too bad first attempt. Texas crutch at 170. Pulled at 203. Slightly dry but not horribly so.

tarheelmatt

Here is a shot from a slice from the point.

lousubcap

Winners all-best eats you can get from the BGE (and I can barely spell Texas). Enjoy!!!

SGH

@tarheelmatt‌
Looks like a winner to me my friend. Excellent job! =D> =D> =D> =D> =D>

Boileregger

Here's mine. 16.5 lb prime packer. Point was ridiculous and the flat was great. I'm calling this my best effort to date.