Ten pound brisket for NFL Sunday. with Qview of course

Discussion in 'Beef' started by joeski, Sep 12, 2015.

  1. joeski

    joeski Fire Starter

    Fantasy league BBQ party.  I have a MES 30 and have done 2 briskets before, but this is the biggest.  Don't be disappointed but it's just the flat.  Apparently my butcher only sells flats. 

    Put some rub on it. Little chili and cayenne SPGOP 

    Party's at one and I just put it in at 7pm.  I'm hoping for 15 hrs but not sure what to expect. I left myself a few hours and It can be served late.  Any idea?

    Hitting it with Hickory for 3-4 hours.  Gonna set it and forget it till morning,  At least that's the plan.  I'm sure I'll be up at 5 am

    Any advice?

    Not to disappoint but I'm not opening that sucker for more pics.  I'll post the final product.  
    Last edited: Sep 12, 2015
  2. b-one

    b-one Smoking Guru OTBS Member

    Best of luck I think you'll be done early for sure,but you never know better safe then sorry!
    I'd also look for a new butcher I think yours is taking all the points for himself,if you give them notice they should be able to get you the packer!
  3. joeski

    joeski Fire Starter

    Yeah he gave me an explanation but it just sounded like he was trimming it up for me.  [​IMG]  

    I work at a meat packing plant but the problem is we sell meat by the box so unless you're in the mood for four briskets you go to the store.

    I do buy a lot of stuff at work because I get a discount but not brisket, or pork butts.  We do have a lamb plant but I have smoked lamb yet. 

    Early eh? I'm going for 200+ temps at 225.  Better early than late I guess. Smoking good now though

    you may have to zoom in but the smokes a flowing. 

  4. b-one

    b-one Smoking Guru OTBS Member

    Sounds like a good job you could split the meat with a friend two each is possibly more manageable! One of our local GFS stores started to care bulk Tritips six per bag I jumped on the $4.95 pricing and just vacuum sealed the extras otherwise the summer pricing on them is $10# or more.
  5. b-one

    b-one Smoking Guru OTBS Member

    If you didn't know you can hold your brisket wrapped in foil then towels in a dry cooler got at least a few hours.
  6. joeski

    joeski Fire Starter

    We sell to a lot if not all GFS in MI.  Yeah I split boxes all the time, best part is the broken box deals. You can't throw a rock without hitting someone who owns a smoker at work and that's how I got started.  Yeah I'm definitely going to wrap it to rest for two hours.  Thanks for the advice. 
  7. joeski

    joeski Fire Starter

    Well now I'm wondering if I put the probe in correctly. I says it's 154 and it's only been in for two hours forty minutes,  I put it in the thickest part. dang now what?  Its been holding between 220 and 230.  Kinda chilly tonight 54 now low of 44.  Stupid Michigan [​IMG]  
  8. b-one

    b-one Smoking Guru OTBS Member

    I would try moving the probe it could be in a fatty area. But remember the meat has a mind of its own!
  9. joeski

    joeski Fire Starter

    well i moved it.  says 160 now.  i'm puzzled but I cooked a 6lb one before and it took 14 hrs to hit 205  Sucks cuz I really didn't want to open the door. Like the Lions wish me luck
  10. joeski

    joeski Fire Starter

    The first pic I posted showed the fat side and I'm cooking it fat side up.  but it's not that fatty.  here's the other side

    Holding out on the pics and busted. lol
  11. b-one

    b-one Smoking Guru OTBS Member

    I remember cooking my first pork butt on a propane grill thought it would be lunch we ate around 9 or latter my parents were over and almost left hungry!
  12. b-one

    b-one Smoking Guru OTBS Member

    And I'm hoping the Lions aren't as bad as some predictions I've heard!
  13. joeski

    joeski Fire Starter

    All done and ready to rest

    Took right around 15hrs to get to 205 degrees.  Came out great though
    crazymoon likes this.
  14. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    JS, looks good, sounds like a great NFL snack !
  15. b-one

    b-one Smoking Guru OTBS Member

    Looks great! And you thought it was cooking to fast!
  16. joeski

    joeski Fire Starter

    lol yeah I do panic quickly when I'm not experienced in the task.  Kinda like the lions
  17. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Don't get me started on that game last sunday! However your brisket looks awesome. How was the moisture? My flats always dry out.
  18. joeski

    joeski Fire Starter

    It was really moist in the middle and a little dry but not bad on the ends.  I got a lot of nick complements on it though. 
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice smoke.


Share This Page