13 pound Prime brisket

Discussion in 'Beef' started by nmaust, May 23, 2015.

  1. nmaust

    nmaust Meat Mopper

    I'm 2 hours in with this big boy seasoned with Kosher salt and course black pepper & am sitting at 99° . I'm cooking with Royal Oak Lump & Pecan chunks. Steady temp so far 225-250 which is fortunate since we started off with some rain that died off. Hoping to have it done around 4pm before an hour nap in the cooler. I'm babysitting this one all night with some cold beer & Netflix out on the patio.[​IMG][​IMG]
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a good start have a good smoke
     
  3. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Looking good so far.  I think you are going to finish much earlier than 4pm.  If so, pull from the smoker, let it sit a bit to vent the heat then wrap and put in a towel lined cooler to hold. 
     
  4. nmaust

    nmaust Meat Mopper

    That's exactly what I'll do if I finish early. The last one I did seemed like it was moving really fast but then stalled twice & ended up taking 18 hours. We're having folks over, so I'd rather finish early than late.
     
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Good plan.  Always best to be done early than to be done late  [​IMG]
     
  6. smokinadam

    smokinadam Smoking Fanatic

    I like the plan! Beer, PATIO and Netflix with bbq pitmasters on is perfect!
     
  7. nmaust

    nmaust Meat Mopper

    4.5 hours in we're sitting at 144, & I just had to spray on some Off to fend off the mosquitos that are eating me for their late night snack. [​IMG]
     
  8. nmaust

    nmaust Meat Mopper

    [​IMG]
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks good so far , now if you keep the lid shut , you may make your deadline . You know what they say ' it gets done when it gets done' .

    Good luck I be on the sideline , [​IMG]  '

    Have fun and . . .
     
  10. nmaust

    nmaust Meat Mopper

    Yup...I'm keeping the lid shut now. Hit a very really stall. It's only moved 4 degrees in the past hour. This one's taking its time. Hope it turns out good. I didn't do my best trim job & think the salt to pepper ratio may be slightly off, so we shall see.
     
  11. nmaust

    nmaust Meat Mopper

     
  12. nmaust

    nmaust Meat Mopper

    8 hours in, & the IT is 156, meaning we've only increased by 12 degrees in the past 4 hours. Love it.[​IMG]
     
  13. schlotz

    schlotz Meat Mopper

    I would think that stall should be towards the end by now....? How's she lookin?
     
  14. nmaust

    nmaust Meat Mopper

    Just took it off about a half hour ago. [​IMG][​IMG][​IMG]

    It's now in the cooler taking a nap for a few hours. I'll try to remember to post sliced pics in a bit. It definitely felt like the most tender brisket I've ever done when I took it off, so hopefully that's a good sign.
     
  15. b-one

    b-one Smoking Guru OTBS Member

    That's a great looking brisky! Looking forward to some tasty sliced shots,any burnt ends planned?
     
  16. nmaust

    nmaust Meat Mopper

    Here's the finished product. The closest I get to doing burnt ends is just slicing the chunks off the Point that would normally be used to make burnt ends & eating them as-is. That's what I remember them being like in KC. [​IMG][​IMG][​IMG]
     
  17. b-one

    b-one Smoking Guru OTBS Member

    That's some tasty looking meat! Spare a sammie?
     
  18. Yeah Man, that is some fantastic brisket. Love it. CF 
     
  19. nmaust

    nmaust Meat Mopper

    It was quite tasty. One of my buddies said it was the first brisket he's ever had that didn't need any sauce. He's from Wisconsin, so I take it with a grain of salt, but he did go to one of my favorite TX BBQ joints last week that's ranked in the Top 50 nationally, so it's still a solid compliment. There are a few pounds left in the fridge. Most of it will be vacuum sealed & frozen to be used in various other dishes including an awesome brisket chili recipe we came across. I've never had great luck reheating beef, but I want to try reheating it in a vacuum bag in hot water. I do that with pulled pork, & it tastes like it just came off the pit.
     
  20. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks awesome. Another way that I reheat and works well is in a rice steamer it gets it hot and retains all the moisture
     

Share This Page