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Brisket just went on

post #1 of 16
Thread Starter 

Good morning all!  Brisket just went on here about 30 mins ago.  Can't wait for supper tonight!

 

What's everyone else smoking today?

post #2 of 16

Looking for the Qview Bubba,  good luck!

post #3 of 16
Thread Starter 

Forgot to take a pic before it went on.  Rubbed it down with mustard and Jeff's rub.  Bought the recipe last month for my first smoked pork butt and loved it.  Much better than anything I've used before.  Hopefully, the brisket turns out as well.  I'm having a hell of a time steadying the temp on the smoker.  I've got to get a different regulator that is more precise.  The one that came with my smoker isn't too precise.

 

Will try to post pics later.

post #4 of 16

looking forward to see the final outcome.

post #5 of 16

Willl be here for the pics........Have fun....PDT_Armataz_01_37.gif

post #6 of 16
Thread Starter 

2012-03-31_07-38-05_894.jpg After 2 hours 20 minutes.

 

2012-03-31_08-35-12_364.jpg After 3 hours 20 minutes. Sprayed with apple juice.

 

 

2012-03-31_08-36-24_494.jpgAfter 3 hours 20 minutes....flipped and sprayed with apple juice.

 

This brisket is moving right along.  Up to 135 degrees.

post #7 of 16
Thread Starter 

Just uploaded pics. Waiting for a moderator to approve of them because I'm a newbie.

post #8 of 16

Looking pretty good...................Looks-Great.gif

post #9 of 16

All's looking decent so farbiggrin.gif be patient and leave that door closed, you lose time everytime you open it to spray,not to mention the cooling of the outside causing more time needed to get done...

 

I'm  picking at ya ; I see you popped on a Maverick , do you like it icon_question.gif Did you get the AMNPSicon_question.gif

 

Remember , Patience is your friend when doing a Brisket ; some go fast and then back - up to a lower temp. , just let her sit there and let it melticon_eek.gif.

 

Don't increase the heat to try to rush the beast , it will only turn out to be shoe leather. Go to 195*f or more before pulling and wrapping (I don't wrap during cooking ; I don't like Braised Brisket). Cook @ 225*f or close to it and 'be patient'beercheer.gif

 

Have fun and...

 

 

post #10 of 16
Thread Starter 
Been on almost 13 hours and at 165the degrees. Man its taking its time. And trust me I've clinked many a glass together today cooking this thing
. Oh, just lookes up and now at 167. Might be eating brisket tonight after all!
post #11 of 16
Thread Starter 
Just read my post. It was my phone, nnlot the beer causing the errors! Fat thumbs!biggrin.gif
post #12 of 16
Thread Starter 
Alright guys, need advice. Had a 12.5 lb brisket trimmed about 1.5 lbs of fat. Cut in half so assume 2 5.5 lb cuts. Been on smoker for over 14to hours and still at 169 degrees. Shouldnt the 2 5.5 cuts of meat be ready? A man can only drink so much beer waiting on his brisket to get done. biggrin.gif
post #13 of 16

Have you checked temps in different areas of both pieces? It is possible that it's in a long stall.

post #14 of 16
Thread Starter 
I think it was a long stall. Since i posted its risen to 176.
post #15 of 16

Have another beer, it will pass. You probably won't be eating brisket until tomorrow....grilling_smilie.gif....It takes a long long time....wife.gif

post #16 of 16

Bubba, I tried to tell you earlier... PATIENCE tempers a man. You had a Stall , in Briskets they could last six , seven hrs. or more .

 

Little trick , easy... first , we cook to temperature , now on large pieces like Brisket or Butt , figure a cooking time @ 1.5X the meat's weight in hours , then add a couple more , remember , low-n'-slow=patience. Another thought . Physics... Heat=pressure , right , osmosis occurs in heat (warmth), meat is best when moist. With me , opening the Smoker lid would quickly cool off the temp. for rising heat , more time needed to cook the Beast. Now this is cool , drink and have a good time , you'll not be mesing with the meat . So ,leaving the lid shut will keep the meat moist(from the juices hitting the hot bottom),decrease cooking time and makes for a great Bark.  The meat won't walk away , so no need to keep looking ; if you're looking , you're not cookingicon_exclaim.gif

 

Try one that way and see if I'm right or wrong---and tell me , I've got wide shoulders.biggrin.gif

 

Ya'll have a great time and if you get over by Temple , tell them Stan said hello.confused.gif

 

Have fun and...

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