1st Brisket

[mofo]

I just finished wrapping the brisket in foil and back on the smoker. It finally hit 170* after right at 12 hours of 215* - 225* temps. I forgot to take a picture of it though. Here is one of the ribs I pulled off a couple of hours ago. They are REAL tasty...

 

[kingudaroad]

Sounds like it will be great. Just be patient. Those things take forever.

 

[mofo]

Yea... I got no place to go... ;o)

 

[1894]

The ribs look great !! nice

Sounds like the brisket is doing great as well . Will be looking forward to the finish !!

 

[rsands]

Awesome lookin ribs dude!!

 

[dacfan]

Looking good so far, i still haven't gotten a chance to try a brisket yet. I can't wait to try one and i also can't wait to see how yours turns out.

 

[northwet smoker]

Damn the ribs look good. can't wait to see the brisket!

 

[mulepackin]

Everything is looking good from here! I like to use the self basting briskety too (fat side up).

 

[that one guy]

MoFo, did it hit 170 in the flat too? If so, did the point raise in temp from the earlier 170, or did it stay the same when the flat went up? Thanks,

 

[mofo]

Well, last night I pulled when the flat hit 170*, wrapped in foil and placed back in the Big Block. In about 30 minutes it was reading 185* so I pulled it and placed it in a cooler wrapped in towels. Then I got thinking... this is probably where I went wrong.. ;o)... that seemed way to fast to jump up another 15 degrees, so I got it out of the cooler, stick in a digital read thermo in the flat and it read 165*. I stuck it back on the smoker for another hour and it read 185* again. Pulled and placed back in cooler for 1 1/2 hours.

Bottom line... it turned out to be quite dry. The point was not all that bad due to all the fat content, but the flat just was not to my liking. There was not much juice in the foil when coming out of the cooler, maybe half a cup or so. I thought there would be more than that.

Here is a pic that I took this morning after slicing it last night.