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A Brisket a tasket, vittles for my pik-a-nik basket...

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Comments

  • grege345
    grege345 Posts: 3,515
    Just tryin to help the bark brother
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • AUCE
    AUCE Posts: 890
    No worries. Genuinely wanted to why. At 250 now. What temp you talking?

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
    Almost 170 it

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • Sookie
    Sookie Posts: 335

    Yes, now I really want to try a brisket :)  Thanks for the response. 


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  • grege345
    grege345 Posts: 3,515
    Anywhere between 250 and 275.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • grege345
    grege345 Posts: 3,515
    Btw the anticipation is killin me. Good eats today
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • AUCE
    AUCE Posts: 890
    Me too dyin to peek...start probing at 185?
    Does it matter how long it rests? Longer better? Optimum time?

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
    Thx btw

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
    Gawd it smells magical

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • grege345
    grege345 Posts: 3,515
    I'd prolly start probin at 190°. Every degree matters sometimes. I've had resistance at 195° and buttah at 197°. I don't know if too long of an FTC is a bad thing. I've done up to 3 hours with no complications.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • AUCE
    AUCE Posts: 890
    Yeah I did my last butt for over 4 hrs. Still hot as hell and butta and not mushy

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
    12. Hrs. 178 IT..peeked...omg

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
    13 hrs 185 buttah...surprises me.
    end of flat kinda dry I think but the rest looks perfect
    Now the wait

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • lousubcap
    lousubcap Posts: 36,873
    Looks great; nice meteorite bark!  Don't know your preferences but I'm in the 'slice and eat the point" camp.  The best eats you can have...Regardless, enjoy the banquet!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • johnmitchell
    johnmitchell Posts: 7,366
    That looks so good it might even straighten out your back and hip =D>...Enjoy..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Good looking bark on him! How long for the FTC?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Chubbs
    Chubbs Posts: 6,929
    nolaegghead said:

    We had 4 friends bring dinner over tonight (home made lasagna and focaccia and nice salad), then a movie.  I'm just cooking vicariously through the forum right now.  Needed a break, just two of us and we generate enough refuse from cooking daily we run the dishwasher constantly.

    I know that feeling all too well brother. Gets a little old after a while.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • AUCE
    AUCE Posts: 890
    edited January 2015
    Point was truly excellent ,flat was dry. Ftc for 3 hrs
    Probed like butter. @185. 183 was still stiff...Guess the cheap cut.. did slice and eat the point. At least it was good. Saving the flat for chili. Weird.... point had a beautiful smoke ring and flat very little. Flat uder pount not bad.Wonder if I had a high spike last night. Observed 225 for 2 hrs before bed...

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
    Started as a 2 inch flat on end..sp 24 hrs prior

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
    edited January 2015
    Just a quick consumption report.
    Rockwood in XL.
    Low and slow 225 - 250° 13 hrs.
    ID..filled to the top had to push platesetter a lil.
    25% apple chunks
    What's left..still filled after a good stir to top of fire box.
    Have a bunch of flat for chili :0)
    There is alot to be said for RW excellent lump. and a good cut of meat mine was a cheapo.
    ..lesson learned

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
    Btw..filled to the gills..about 15#+-

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • BobWheatley
    BobWheatley Posts: 2
    AUCE--Doing my first brisket. Got it at a local butcher shop 7.5 lbs. and about 4" thick tapering down to 2.5". Most briskest I've seen aren't that thick, but what do I know? Any advice on how to smoke some thing that thick?
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  • AUCE
    AUCE Posts: 890
    BobWheatley said:

    AUCE--Doing my first brisket. Got it at a local butcher shop 7.5 lbs. and about 4" thick tapering down to 2.5". Most briskest I've seen aren't that thick, but what do I know? Any advice on how to smoke some thing that thick?

    I'm not the guy to ask. ..I wasn't happy with mine. ..
    Dig around on here loads.of.great advice

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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