Brisket number 2

Discussion in 'Beef' started by haglered, Aug 2, 2008.

  1. haglered

    haglered Fire Starter

    It's 11:30 at night and Brisket number 2 has been in the smoker for 3 and 1/2 hours.

    The wife mixed the rub and paste. We collaborated on the mop.

    We are using a slightly modified version of one of Raichlen's recipes called Oklahoma Brisket. It looked good on the show so we decided to try it this weekend with Brisket number 2.

    The Brisket is about 10 pounds.

    Here is some q-view of the preped meat after it was just placed on the smoker....
  2. 1894

    1894 Smoking Fanatic SMF Premier Member

    Looks great !!! Keep the QVIEW coming [​IMG]
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice keep the pics coming.
  4. haglered

    haglered Fire Starter

    It is now 2:30 in the morning the Brisket is still on the smoker. I put tin foil under is at 11:30 and then covered it at 1:15 AM with tin foil as Raichlen suggested I do at 4 hours.

    I am letting the charcoal left in the firebox burn down. There is still a lot in it. I was planning on bringing the Brisket inside at 4 hours and putting it covered in the oven for the last 4 hours but decided that would be a waste of charcoal.

    last internal temp check was at 12:25 The highest reading was 140. (I am not sure I trust that themometer.) I will give this Brisket at least 8 hours of cooking, probably more. As soon as the smoker drops and stays below about 180 I will pull the Brisket inside and put it in the oven at 200

    Here is a q-view of it at about 11:30 when I flipped it and put foil under the meat.
  5. haglered

    haglered Fire Starter

    At 3:AM the internal was 160. Smoker temp was 200
  6. doctor phreak

    doctor phreak Smoking Fanatic

    you're almost there man...looks good
  7. haglered

    haglered Fire Starter

    It has been a long day with little sleep. I pulled the brisket inside 3:15 AM and put it still wrapped in the foil in a 200 degree oven. I went to bed leaving it cooking slowly. At 6:45 AM I pulled it from the oven and took the internal temp. It was 180

    After comming out of the oven

    We sliced the Brisket

    It was goooooood....

    I spent the rest of the day going to the farmers market and smoking a slab of ribs and then some hot dogs and smoked sausage. I am tired.....

    Good smoking to you all and good night.
  8. ohm

    ohm StickBurners SMF Premier Member

    Very nice I wish mine turned out that good maybe next time.
  9. kratzx4

    kratzx4 Smoking Fanatic

    Great looking smoke. Job well done
  10. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Good looking brisket. And nice slicing job too. I need to get an electric slicer. Never seem to get my slices even using a knife.
  11. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Great looking brisket smoke, looked like it would make a delicious breakfast!! Points to you and the wife for a great smoke! [​IMG]
  12. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Great looking brisket. Just love the all night smokes.

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