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Mustard vs EVOO vs Worcheshire UPDATED with Q-View - Page 2

post #21 of 31
Quote:
Originally Posted by austintxeric View Post

starting to get a little nervous.  The brisket has been on for 17 hours now, but the IT is staying around 178-180.  I moved the probe to another spot, and it also shows 178.  The probe went in pretty easily, but since I have no experience, I don't know if it should go in any easier? 


Hang in there a little longer. It won't hurt it.

 

Bear

 

post #22 of 31
Thread Starter 


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. 

Quote:
Originally Posted by Bearcarver View Post




Hang in there a little longer. It won't hurt it.

 

Bear

 



 

post #23 of 31

It may happen you never know briskets are as stubborn as women.   That looks like it is going to be one fine meal. 

post #24 of 31
Thread Starter 


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. 

Quote:
Originally Posted by ECTO1 View Post

It may happen you never know briskets are as stubborn as women.   That looks like it is going to be one fine meal. 



 

post #25 of 31
Quote:
Originally Posted by austintxeric View Post


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. 


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.

 

post #26 of 31
Thread Starter 

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!
 

Quote:
Originally Posted by Bearcarver View Post




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.

 



 

post #27 of 31
Quote:
Originally Posted by Bearcarver View Post

 

Ecto---Didn't mean to step on your answer. You posted after I started typing mine.

 


Bear you never have to apologize to me.  I take your advice like law. 

 

post #28 of 31
Quote:
Originally Posted by ECTO1 View Post


Bear you never have to apologize to me.  I take your advice like law. 

 


LOL----A lot of you guys know more about this stuff than I do. I just write easy to follow "Step by Steps".

 

 

Bear

 

post #29 of 31
Thread Starter 

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. 

 

IMAG0193.jpg

IMAG0194.jpg

IMAG0195.jpg

post #30 of 31

Looks Real Good from here, Eric !

 

Next one---Piece of cake!  biggrin.gif

 

 

Bear

post #31 of 31

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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