Good Morning from a 3AM Brisket Cook!

Discussion in 'Roll Call' started by sultah, Jan 23, 2016.

  1. sultah

    sultah Newbie

    Hi all - I have been using this forum quite a bit in the last few months since I bought my first pit smoker. I am 2 1/2 hours into a brisket that I threw on around 3:30 this morning and my helper (Dad) has gone back to bed. I thought now would be a good time for a first post!

    This is my second brisket, first time I cooked a 16lber without wrapping in about 10hrs. It turned out fairly well, I think mostly due to the fact that it was Prime grade. This time I am using Franklin's method - so 275F and leaving the firebox door open(ish). It's chilly today in Houston, but fortunately the wind is cooperating so far. This one is Prime also and 17lbs before trimming.

    I've got a picture of my smoker and  some sirloins I cooked a few months ago - if you look closely you'll see that I smoked one of the sirloins and grilled the other on the firebox. Different flavors but we thought they were equally good. 

    Well that's all I've got for now, I'll try and post some pictures of the brisket when it's finished. Hopefully my helper will wake up in the next 1/2 hour or so and make a breakfast taco run...


     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice rig!

    The sirloins look great!

    Can't wait to see the brisket!

    Al
     
  3. sultah

    sultah Newbie

    Thanks!

    I pulled off and wrapped 20 min ago right around 180F. I'm a little worried I did it in the middle of the stall, but 180 seems high for that, and the bark was about as black as I wanted it. I did get a nice little piece of fat that fell off while wrapping, so that was nice.

    Now back on the grill, trying to have it ready at 3:30 - 4pm...
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hello sultah, and welcome to the group!  That's a nice smoker!  Looking forward to seeing updates on your brisket...sounds like its going good!  [​IMG]

    I normally foil my briskets too...heavy bark isn't very important to us, and I have better success getting a moist, tender finished product when foiling...plus they get done quicker.

    Happy smoking!

    Red
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Your first one looks great! Hope your second one turns out great too!
     
  6. sultah

    sultah Newbie


    Well unfortunately that was the only picture I was able to get. The brisket turned out fantastic. The flat was juicy and tender which was what I really wanted to do. The point was delicious as well.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad to hear it turned out well!

    Al
     

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