Brisket is just fine

'Q Bruddah · June 2010

After nearly four hours and a lot of anticipation I can declare the brisket a successful cook. I am not entirely sure what caused it to cook so fast but it might have been a dome thermometer touching the meat.

Cut right in the foil

There's that smoke ring.

The taste is warm and succulent.

Pork butt and brisket can be checked off my list only ribs remain as a mandatory cook.

I was again hit with that smoke in the morning thing. But I have come to appreciate that it is NOT grilling smoke. It is BBQ smoke And Yes, there is a difference. BBQ smoke is sublime. Grillin' smoke not so much.

Little Steven · June 2010

'Q Bruddah,

That is great! I was going to say from your ealier pics, it didn't look like there was much in your drip pan so the juices should be in the meat.

Steve

'Q Bruddah · June 2010

That's because in my hurry to get to my job I went without one. Halfway there I went...OMG I forgot the drip pan!! Too late by then. Messy but not the end of the world. Platesetter has taken a lot of abuse.

NibbleMeThis · June 2010

Brisket looks better than fine! Nice cook!

2Fategghead · June 2010

Good deal. Fast cook but obviously a good one. Good for you.

Tim

'Q Bruddah · June 2010

Chris, Thank you. It feels good to have my second low and slow done. But this one went so fast there wasn't much to enjoy. Thankfully this is only the beginning.

'Q Bruddah · June 2010

Thanks, Tim. I wanted to savor it a little more but I guess that will have to wait for now. I am baking some beans on the egg and will put on a skillet of cornbread for dinner. Can I extend the holding by putting them in a warm oven for a couple of hours at 170°?

2Fategghead · June 2010

I would say yes but, you don't want to dry it out. Tim

'Q Bruddah · June 2010

I would keep in wrapped in lots of foil and keep it low

CarbonRiverKid · June 2010

Steve, was that a full brisket? Point and flat or just flat? How much did it weigh? What prep did you do?
I'm just curious as I'm just starting my adventure in brisket cooking

'Q Bruddah · June 2010

Hey, Paul, good to hear from you. I am not sure this was a good one to learn on. There are several threads concerning this cook. Its a 12.29 lb whole brisket from the big C. I put the meat on at 6:30 this morning at 230°F dome when I came home at just before 11AM it was just finishing up at 195° internal. I pulled and wrapped it at 11:15. It is possible that the dome thermometer was in the meat and it actually cooked at a higher temp. I am not sure either way. All I know is that it tastes wonderful and I have beans and cornbread coming.

CarbonRiverKid · June 2010

Eggcellent! "Tastes wonderful" is always the goal so mission accomplished.

Photo Egg · June 2010

Nice hunk of meat.
D

eenie meenie · June 2010

Q'Bruddah, glad to see your turbo brisket came out good....I was worried when I read your earlier posts.

'Q Bruddah · June 2010

I was most concerned myself. But not only did it taste good last night the leftovers are oh, so good, too.

Brisket is just fine

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