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First brisket

2

Comments

  • 4Runner
    4Runner Posts: 2,948
    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.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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. 


    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Where you at feef? All good? 
    Keepin' It Weird in The ATX FBTX
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  • feef706
    feef706 Posts: 853
    @The Cen-Tex Smoker Meat is on as of 2300
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  • feef706
    feef706 Posts: 853
    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 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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 :). 
    Keepin' It Weird in The ATX FBTX
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  • feef706
    feef706 Posts: 853
    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?
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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. 
    Keepin' It Weird in The ATX FBTX
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  • feef706
    feef706 Posts: 853
    @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 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    When do you want to eat? What is your cooking temp (do you measure dome or grid?). 
    Keepin' It Weird in The ATX FBTX
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  • feef706
    feef706 Posts: 853
    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
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  • feef706
    feef706 Posts: 853
    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.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    And that is the right amount of SP. 
    Keepin' It Weird in The ATX FBTX
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  • feef706
    feef706 Posts: 853
    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.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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 
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 36,753
    @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.  
    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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  • feef706
    feef706 Posts: 853
    @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. 
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  • feef706
    feef706 Posts: 853
    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.
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  • logchief
    logchief Posts: 1,431
    Wow, looks great, looking forward to the slicing
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • feef706
    feef706 Posts: 853
    Has a good tough bark, hoping that means the moisture is locked in
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  • busmania
    busmania Posts: 414
    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!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Dude- that looks like a home run. Mine is stalled at 171 and cruising along. 
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 36,753
    Lookin most eggcellent-time to bring it home.
    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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  • bob.bud
    bob.bud Posts: 297
    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.
    Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta
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  • feef706
    feef706 Posts: 853
    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
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  • bob.bud
    bob.bud Posts: 297
    @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?
    Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta
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  • feef706
    feef706 Posts: 853
    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.
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