Recent content by russc

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  1. russc

    Please tell me where I screwed up my brisket!!!!

    That's some interesting information.  I'd always heard "foil to color" but never heard a specific temp attached to it.  I'll keep that in mind.  Also, I'd heard "doneness" ranges from 190-198F, so I was shooting for 195F. Thanks for the info.  Yeah, overall I was pleased with the results for my...
  2. russc

    Please tell me where I screwed up my brisket!!!!

    I'm sorry, but there were a couple of points I forgot to mention.  Right before I pulled the brisket and wrapped it in the towels and cooler, I had all the "feel" tests positively passed. The temperature probes slid in like butter.  No problem there. When I pulled the probe out, juices GUSHED...
  3. russc

    Please tell me where I screwed up my brisket!!!!

    First off, thanks to all of you that responded and gave feedback to my original post.  It gave me the confidence to go ahead and do my Super Bowl Brisket.  Mind you, other than that little scrap of meat mentioned in my original post, I'd never seen or performed a brisket smoking. I reserved a...
  4. russc

    Please tell me where I screwed up my brisket!!!!

    I had a thought relative to my smoking a full brisket for a Super Bowl party: Is it possible to OVER rest a brisket after you reach optimal temp? If we have a Super Bowl party, my intent is to serve the food right as the game begins or, at worst, at halftime when everyone is breaking anyway. ...
  5. russc

    Please tell me where I screwed up my brisket!!!!

    Thanks for the feedback.  All points well taken. It was definitely a brisket flat.  It was just small and very thoroughly trimmed.  I didn't have to cut anything off it at all.  Got it from a reputable meat market.  I was shocked that they didn't have bigger cuts, but I went to three markets...
  6. russc

    Please tell me where I screwed up my brisket!!!!

    I wanted to smoke a full brisket, but my butcher sold out so I settled for a 2.75 brisket flat. The flavor profile turned out great, but what a piece of shoeleather! Here's what I did.  Please tell me where I went wrong: I had a 2.75 brisket flat that I seasoned overnight.  Flavor profile was...
  7. russc

    Newcomer

    Hello Everyone, I'm RussC from Hollywood, FL.  I stumbled across this site and within about 30 seconds, I knew I wanted to join and take advantage of the wealth of information here. This appears to be a really quality and informative site and I want to thank all those responsible for putting it...
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