18-hr update...sliced flat w/pics...
Originally Posted by lookwow
Well i would rather finish a cook early then late. Last smoke i did i switch from foiling butts to not and didnt give myself enough time. Ended up pulling a little before i wanted to and it was very good but I could tell i pulled in to early.
Yea, late smokes can really wreck a guy's meal plans. Oh, no-foil butts? Yep, if you increase the time by 1/3, you'll be close to the actual target, providing your smoke chamber humidity and temps remain in about the same range. Butts will let you know if you jump the gun on minimum temps or resting periods...they're a bit fussy that way. Oh, and I found out a couple weeks ago (maybe less) that butts really dislike a higher temp smoke chamber...it slams them through the melting-pot temps too quickly, and the result is for some tough. tough pulling, even with a fair amount of resting time. I tried it just for giggles...I won't ever do that again...LOL!!!!!
Originally Posted by realtorterry
Originally Posted by NWDave
Looks like you have a handle on BriskZilla. Looks absolutely great. You forgot to issue the drool alert again. Anytime I see it's one of your smoking in progress reports, I go grab a roll of paper towels cuz I know I'm going to need it.
Thanks Dave, yea, brisket has become somewhat of a past-time for me anymore. I always love the experience, as everyone of them has it's own agend when it hits the smoke...no two are alike, and they show they're true personalities long before the smoke clears. Oh, and of course the eats are GREAT!!!
Yes, I do forget the all-important droll alert quite alot lately, but then, I figure those of you who follow me much already know from past experience, and those newcomers will earn quickly as well...LOL!!!!!!
OK, onto the sliced flat...
The foil pouch had very little juices after a 4-hr rest with the fat layer down, grate marks up...maybe 1-1/2 Tbls, so, IMHO, this can only indicate one of two things: the flat was already very dry before foiling, or, it held itself togetehr and redistributed the juices during the resting stage:
Another moment of truth, so beware...now's the time to grab those paper towels that NWDave is so accustomed to using...LOL!!!!!!!
There's a split on the thinner portion of the flat, which I hadn't noticed after separation...maybe the resting period softened it up that much more, and just lifting it carefully out of the foil onto the board was all it took too tear it apart...wicked tender flat, I will say, with a nicely developed bark that was still somewhat hard even after foiling and super tender beef all the way through...no complaints about moisture, either, as I left the fat layer on until after slicing, then I just took off what I didn't want:
You can see where I started running into trouble after the forth slice..super-tender beef here...I stopped there for pics, and the rest of what I cut was with a serrated slicer, so it would break through the bark before the meat began to displace underneath and tear apart when the blade hit it:
I just absalutely could not control myslef...even after smoking up a couple dozen briskets over the past year and a half or so...the excitement may wear down a bit, but the anticipation builds rather quickly towards the very end, at least for me...hmmm, sliced beef brisket flat...dinner's at 6:00 pm, the point will be ready for pulling by dinner time, it's now noon, and we have twice as much as we could possibly eat in one meal...hmmmmmmmm.......HONEY! LET"S DO LUNCH!!!!!!!!!!!!! Sliced mozzarella and part one of my two-part mission:
I liked that flavor and texture so much, that I may not use much for a dry rub from here on out with a packer...beef and smoke, with a hint of garlic and pepper? Yea, it's that darn good!
The point took one heckuva dive in temps when I yanked that beast out for separation...was 190*, dropped to 181* about 10 minutes later when I got it back to the grate, and then continued dropping all the way to 172* before it started the long slow journey towards where it was. Over 4 hours had passed and it still wasn't back to 190*.
Oh, and if I ever figure this one out, I'll let y'all know: the smoker has decided to cruise along at 225* again about an hour after the point was back in on it's own. I'll let it ride...it should be nearing the 200* mark a few hours before dinner, so it'll get a bit to rest and relax before I take my handy dandy 4" meat tines to it for the grand finale.
See ya in about 8 more hours...yea, I know...the suspense! It'll be worth the wait, I promise!
Edited by forluvofsmoke - 4/7/11 at 2:13pm