made my first attempt at brisket yesterday.
After a 3 am repair job on the smoker I was able to get the meat going around 5 am. I forgot the qview to begin with, you can see the fat already beginning to flow.
Thought all was well but had a temp spike to over 250 not sure how long, between 30 mins and and hour :-( this was around 8am.
battled wind all day relighting and adjusting temps getting to high and low.
After 4-5 hours wrapped in foil, both the flat and point. At 190 wrapped the flat in blankets and into the cooler. Point went into the oven (turned off) for about 30 mins to rest, still foiled.
Cut the point into 1 inch cubes as suggested on here, tossed in some store bought sauce and back into the smoker.
My timing was way a bit off and myself control was even worse.
When the outlaws got over I sliced the flat after it had rested over 2 hours.
I also pulled the "not so burnt ends" I know I should have left them but we all wanted to try them.
My self assessment was more harsh than my guests, but I have a few things to work on. I think the temp spikes dried out the flat a bit, and of course if you want burnt ends you have to burnt them! lol
Almost forgot, made up soflaqers carolina sauce as well as roggy's bbq sauce, both were out of this world!
Thanks for all the help everyone!
Godspeed,
bigslick
After a 3 am repair job on the smoker I was able to get the meat going around 5 am. I forgot the qview to begin with, you can see the fat already beginning to flow.
Thought all was well but had a temp spike to over 250 not sure how long, between 30 mins and and hour :-( this was around 8am.
battled wind all day relighting and adjusting temps getting to high and low.
After 4-5 hours wrapped in foil, both the flat and point. At 190 wrapped the flat in blankets and into the cooler. Point went into the oven (turned off) for about 30 mins to rest, still foiled.
Cut the point into 1 inch cubes as suggested on here, tossed in some store bought sauce and back into the smoker.
My timing was way a bit off and myself control was even worse.
When the outlaws got over I sliced the flat after it had rested over 2 hours.
I also pulled the "not so burnt ends" I know I should have left them but we all wanted to try them.
My self assessment was more harsh than my guests, but I have a few things to work on. I think the temp spikes dried out the flat a bit, and of course if you want burnt ends you have to burnt them! lol
Almost forgot, made up soflaqers carolina sauce as well as roggy's bbq sauce, both were out of this world!
Thanks for all the help everyone!
Godspeed,
bigslick