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when to pull Brisket??

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Comments

  • lousubcap
    lousubcap Posts: 36,794
    Someone here once said that a good representation of the feel you are looking for in the flat is the feel you get in the point before the flat crosses the finish-line.  It is as good a description as I have read/experienced.  FWIW-
    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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  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    mlc2013 said:
    okay I just removed the butchers paper so I can probe without any interference flat is at 190-195 depending on where I probe but it is not like butter yet but much easier then 185 hoping another 5 - 10 degrees might make a difference. Gotta tell you when I took off the paper the juices were plentiful and the smell is intoxicating and of course I licked my hands and the flavor of the juice is amazing I injected with 3.5 parts beef stock, 1.25 part apple juice, .75 part orange juice, .5 part apple cider vinegar. I have no idea where I got that concoction from but something in my gut was telling me to use it. I seasoned with montreal steak mix. Fingers crossed
    Nice looking brisket!  Makes me think of the pit beef I did last night for some reason:


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 36,794
    @JohnInCarolina - how many times did you have to fondle that beef for that pic??  =)
    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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  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    lousubcap said:
    @JohnInCarolina - how many times did you have to fondle that beef for that pic??  =)
    Frank all I know is that as I kept caressing it between my fingers,  it seemed to become more and more moist. 
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • mlc2013
    mlc2013 Posts: 988
    okay just pulled the brisket and letting them cool 5-10 degrees before I FTC the thermapen slide through the flat with ease so I hope i got it right. There was a little piece that stuck to the grill and i ate it and have to say excellent lets see what happens now
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • mlc2013
    mlc2013 Posts: 988
    temp held steady except for where I obviously opened the BGE
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Looks fantastic to me. I think you are in for a treat. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Spend a little time during the rest learning how to slice. Since the point and flat are already separated it will be easier to slice since you can see the grain. Slice across the grain in pencil thin slices and you will be happy. I go a little thicker slice in the point but that’s just personal preference. 
    Keepin' It Weird in The ATX FBTX
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  • Woodchunk
    Woodchunk Posts: 911
    Nice looking bark, can't wait for the finish pic
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  • mlc2013
    mlc2013 Posts: 988
    The Cen-Tex Smoker said:
    Spend a little time during the rest learning how to slice. Since the point and flat are already separated it will be easier to slice since you can see the grain. Slice across the grain in pencil thin slices and you will be happy. I go a little thicker slice in the point but that’s just personal preference. 
    I put a slice in the point and the flat before I seasoned going across the grain so I will just locate the slice and continue in that direction not sure on thickness yet

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • mlc2013
    mlc2013 Posts: 988
    Point was excellent and juicy great bark. The flat had a great bark great flavor great texture but I felt it was a little dry.
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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