First brisket

4Runner

Fat side up makes it easier to remove from grate I have found.  That coupled with it has no impact on quality of cook, that is my go to setup.  

The Cen-Tex Smoker

I just trimmed 5 lbs off a
20 lb brisket. Too much? I don't think so. I would rather trim off all the thin and nasty bits before the cook and only eat the good stuff. 

The Cen-Tex Smoker

The Cen-Tex Smoker

Where you at feef? All good? 

feef706

@The Cen-Tex Smoker Meat is on as of 2300

feef706

Still trying to figure out where I might find butchers paper, checked my local grocery store tonight, Publix, all they had was parchment, any tips? I'm limited to standard grocery stores and Walmart or SAMs 

The Cen-Tex Smoker

feef706 said:

@The Cen-Tex Smoker Meat is on as of 2300

Atta boy. A little light on the S&P in my world. I would double that...but that's just me . 

feef706

The Cen-Tex Smoker said:

feef706 said:

@The Cen-Tex Smoker Meat is on as of 2300

Atta boy. A little light on the S&P in my world. I would double that...but that's just me . 

I see that after looking at yours, Franklins videos seemed to hint towards not overdoing, this is my first so take it easy on me.

I probed in the point (thickest place) as some recommended, after 30 mins it's already reading 140, does this sound right?

The Cen-Tex Smoker

feef706 said:

The Cen-Tex Smoker said:

feef706 said:

@The Cen-Tex Smoker Meat is on as of 2300

Atta boy. A little light on the S&P in my world. I would double that...but that's just me . 

I see that after looking at yours, Franklins videos seemed to hint towards not overdoing, this is my first so take it easy on me.

I probed in the point (thickest place) as some recommended, after 30 mins it's already reading 140, does this sound right?

Trust me, hit it again with salt and pepper. Also, you probe in the fattest part of the flat., not the point.  If you can't see the difference, just go to bed and check for tenderness in the Am. 

feef706

@The Cen-Tex Smoker thanks! I moved the probe from the point to the flat above the "deckel" and it dropped 40* just like that, I will add a little more seasoning 

The Cen-Tex Smoker

feef706 said:

@The Cen-Tex Smoker thanks! I moved the probe from the point to the flat above the "deckel" and it dropped 40* just like that, I will add a little more seasoning 

Don't sweat the internal temp until the am. I'll be up for a bit but you are good if you trust your temps. 

The Cen-Tex Smoker

When do you want to eat? What is your cooking temp (do you measure dome or grid?). 

feef706

The Cen-Tex Smoker said:

When do you want to eat? What is your cooking temp (do you measure dome or grid?). 

I've calibrated all my thermos, at the moment I trust 2 of them, my maverick is on the fritz for my grid temp. I think maybe it's fried, but the meat probe seems reliable. I am using the auber controller which is reading right in line with my dome thermo, but my controller is set at 250. Dome temp is reading right at 275*. Eat time isn't a major factor, but still shooting for 5 CST. I added S&P while repositioning the meat probe

feef706

Here's where my maverick is on the fritz, the auber is reading dead nuts at 250* on the grid, Maverick is reading off the charts apparently, which is a first for me.

The Cen-Tex Smoker

What's up with the loose piece and the skewers? and screw the maverick. Your setup is fine. You can count on 1 hr per lb at that dome temp. You will be done by noon at this rate. You can hold 5 hrs in a cooler. It will only get better in the rest. 

The Cen-Tex Smoker

And that is the right amount of SP. 

feef706

The Cen-Tex Smoker said:

What's up with the loose piece and the skewers? and screw the maverick. Your setup is fine. You can count on 1 hr per lb at that dome temp. You will be done by noon at this rate. You can hold 5 hrs in a cooler. It will only get better in the rest. 

I meant to pin that section before I put it on but forgot, it's been a long day. It was separated on the top side from the get go but it looked fine so I didn't want to slice it off. Yes the maverick is making me mad. The auber and dome thermo seem on point so I'm just counting on the maverick for the meat temp, which seems ok.

Thanks again man. I'm not too worried about the finish time and noon would be just fine, I've FTC butts for 4-5 hours no problem.

The Cen-Tex Smoker

Just pull that section off and season the outer edge again when you do. That piece will be dry in an hour.  It's $2 worth of meat. Throw it out 

lousubcap

@The Cen-Tex Smoker  has this covered.  And to reemphasize, the key to the finish-line is when the thickest part of the flat probes like buttah.  Pay no attention to the point, it's just along for the ride.  It will be ready once the flat gets there.  Regarding butcher paper, no need for it if you don't have it.  
Give that Franklin video I linked above a look about paper, foil or a nekked brisket finish.  

feef706

@lousubcap @The Cen-Tex Smoker Woke up at 0600 to the meat at 170*, now at 0800 it's holding steady at 187*, I removed the rib rack as it shrunk considerably. Auber held it steady at 250*, now going to try and lower the temp a bit. Won't be wrapping since I don't have the paper. 

feef706

Calling her done as of about 0850, probed easily once through the bark and was reading 198-201 everywhere I checked in the thickest parts, cooked much faster than I anticipated.

Thanks for all the help, will post one last update once I slice.

logchief

Wow, looks great, looking forward to the slicing

feef706

Has a good tough bark, hoping that means the moisture is locked in

busmania

This is pretty much identical to the cook I am doing at the moment. However, I am at 12 hours (225-250 dome temp overnight) and the internal is only at 153. Going to be a while now. Yours looks great!

The Cen-Tex Smoker

Dude- that looks like a home run. Mine is stalled at 171 and cruising along. 

lousubcap

Lookin most eggcellent-time to bring it home.

bob.bud

Looking good feef706.

I put a 12 pounder on around midnight... made the mistake of tweaking the vents before I went to bed around 1:30, and woke up this morning @ 5:30 to see that my internal temp had been dropping since 3am and I had to relight the fire.

I have read it so many times, "don't fuss over 10/20 degrees." After this experience, no more. 

Brisket is through the stall and currently at 185.

feef706

Thanks all. Not sure why mine cooked so much faster than everyone else's, but from what I can tell it seemed to probe easily, not quite as easily as the point but I went with it.

@bob.bud I learned a while ago not to mess with it too much before bed as it can cost you. I trusted my controller this time and it was spot on when I woke up

bob.bud

@feef706 no controller but myself in this operation. I have been looking, but have been holding off as I, ahem, perfect, my ability to dial in the temp myself.

I tucked my brisket away in the cooler and will now relax and toss a few more back while I wait until we actually decide to put the rest of the meal together.

Have you cut into that nice looking brisket yet?

feef706

bob.bud said:

@feef706 no controller but myself in this operation. I have been looking, but have been holding off as I, ahem, perfect, my ability to dial in the temp myself.

I tucked my brisket away in the cooler and will now relax and toss a few more back while I wait until we actually decide to put the rest of the meal together.

Have you cut into that nice looking brisket yet?

I hear you, I held of for a while but didn't sleep well not knowing what was going on. It was a good feeling when I walked out about 5 hrs after going to bed and the temp was unchanged.

I have not cut mine yet, it was actually intended for dinner. I may end up having to throw it in the oven for a bit, it's already been in the cooler 3.5 hours, not exactly what I had planned.