Mustard vs EVOO vs Worcheshire UPDATED with Q-View
- Thread starter austintxeric
- Start date
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I had hoped to have it ready to eat by 7 PM, but not sure that is going to happen. I want it to rest at least an hour in a cooler before cutting. I plan on pulling the baby backs off at 6:30, following the 2-2-1 method.
It may happen you never know briskets are as stubborn as women. That looks like it is going to be one fine meal.
Thanks man! I have family and friends arriving soon...I'm guessing it wouldn't be recommended to pull it before it gets to 190-195?, or should I just try the probe test if it hasn't budged by 6:30 or 6:45 and see if it goes in like hot butter. By 6:30 it will have been in the smoker for 19 1/2 hours. It weighed about 10.5 lbs after slight trimming.
Since it's been in so long already, and you said the probe went in easily at 180˚, I would think it would be OK to pull when you're ready.
I used to slice mine at 195˚, so you should be OK. IMO
Bear
Ecto---Didn't mean to step on your answer. You posted after I started typing mine.
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I'll try and be patient until AT least 6:30 when I pull the baby backs off. There will be beer and other snacks to keep everyone happy! :) Thanks for all of the tips and suggestions!
LOL----A lot of you guys know more about this stuff than I do. I just write easy to follow "Step by Steps".
Bear
Sorry for the blurry pics. Everything turned out pretty good for my first time doing brisket and ribs. I probably could have taken the brisket out a bit earlier...the point cuts were very tender and juicy...along with most of the flat. The ribs were great too. I used Jeff's rub and sauce for the ribs and everyone loved them.
Man-I gotta quit looking at q-view when I'm eating my breakfast, I just makes me hungry for some que. Great job Eric on your first brisky!! Now that you know what all is involved in doing a brisky, next time you'll need to turn that point into some Burnt Ends-yum yum! on on
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