urbanredneck
Fire Starter
No kidding- hellofa long smoke there at some danger zone temps! How did it taste, and did everybody come out ok?
Another First -16 lb Brisket Final Pics!!!!!!
- Thread starter smokinhusker
- Start date
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- Aug 27, 2008
- 5,170
- 409
No danger zone time/temps to worry about with this smoke. The packer wasn't punctured with an injection syringe or cut into, so it's an intact whole muscle meat. That's why we don't inject our larger cuts, and why we like bone-in butts/picnics instead of boneless.
Hey, Alesia, you OK, there?!?!?!?!? Hope that billy-bad-a$$ packer didn't try to open a can of whoop on ya!!!
Kinda wantin' ta see and hear how your packer came out...
Eric
Hope it comes out all right. I'm thinking on one that big, separate the point and flat first, definately foil at 150 deg to power through the stall and maybe cut the flat in half and make into two smaller flat chunks.
traval
Newbie
Sorry for not getting the rest of the pics posted until now but internet was giving me issues and I try to stay off the net when the boyfriend is home. I'm sorry for causing so much worry here.
Here's the final pics of the brisket. Took it to 160* at 34 hrs, then separated the flat and point (which by the way was very easily done once I got over my initial state of anxiety at doing it), put the flat into a pan with Chef Jimmy's Au Jus and tented it to finish it off to 180*. I did bump the smoker temp to 250*. Cubed the point, added a light coating of bbq sauces to the pans and they went back in. From start to finish, it took 39 hrs. Yes my temps were accurate, I calibrated my therms prior to this smoke. I wasn't concerned with any health issues since I didn't inject or cut the meat until I inserted the therm probes after the 4 hr mark. I have learned that smoking at this altitude (8750 ft) does take longer than it does at lower elevations.
Ready to separate the point and flat
Flat after separating it from the point.
Burnt ends lightly sauced and going back in the smoker
Done and ready to slice
Burnt ends done-2 pans
And the finale...the flat sliced!
Despite the long smoking time, this turned out fantastic! I will certainly be smoking brisket again. I made Chef Jimmy's
Au Jus and that is some awesome stuff.
Thanks for looking!
Here's the final pics of the brisket. Took it to 160* at 34 hrs, then separated the flat and point (which by the way was very easily done once I got over my initial state of anxiety at doing it), put the flat into a pan with Chef Jimmy's Au Jus and tented it to finish it off to 180*. I did bump the smoker temp to 250*. Cubed the point, added a light coating of bbq sauces to the pans and they went back in. From start to finish, it took 39 hrs. Yes my temps were accurate, I calibrated my therms prior to this smoke. I wasn't concerned with any health issues since I didn't inject or cut the meat until I inserted the therm probes after the 4 hr mark. I have learned that smoking at this altitude (8750 ft) does take longer than it does at lower elevations.
Ready to separate the point and flat
Flat after separating it from the point.
Burnt ends lightly sauced and going back in the smoker
Done and ready to slice
Burnt ends done-2 pans
And the finale...the flat sliced!
Despite the long smoking time, this turned out fantastic! I will certainly be smoking brisket again. I made Chef Jimmy's
Au Jus and that is some awesome stuff.
Thanks for looking!
Last edited:
bigblue
Smoke Blower
great job that a long haul (39 hours LOL ) I have to try one ,just really need some of those BE and auj
Thanks...the BEs were really great. We had sandwiches last night made from them. Friday morning, we had brisket, eggs, hash browns, toast and Chef Jimmy's au jus. Man that stuff is great and the boyfriend wants it with Philly's and French Dips! It was a long smoke but I'd do it again!great job that a long haul (39 hours LOL ) I have to try one ,just really need some of those BE and auj
- Aug 27, 2008
- 5,170
- 409
Way to go, Alesia!!!!!!!!!!!!!! WOW, that all looks fantastic!
Long smoke, but, it's worth every minute it takes to get to brisket heaven.
What do you think about the burnt ends? Unique texture and flavors, huh?
Well, I guess there's no hope for you now, especially after going all-out on your first brisket smoke...now, you're an addict for life! LOL! ENJOY!!!
Eric
Long smoke, but, it's worth every minute it takes to get to brisket heaven.
What do you think about the burnt ends? Unique texture and flavors, huh?
Well, I guess there's no hope for you now, especially after going all-out on your first brisket smoke...now, you're an addict for life! LOL! ENJOY!!!
Eric
Thank you Eric! I read and read your double packer post. It turned out great and we loved the burnt ends-I did 2 pans with different q sauce.
I'm going to make Three Bean Casserole and put some in it this weekend.
Nope that's it, I'm addicted for good now and I definitely will be doing another, just maybe not so big!!!!
Many thanks again!
Thank you. Oh the burnt ends are to die for. We made sammies on Monday night with them!
Looks to me as a great brisket, bet it tasted great the burnt ends looks like yummy candies.
great job.
great job.
traval
Newbie
Wow SmokinHusker, That looks fantastic! Im doing another brisket today and Im going to try the cube the burnt ends today. Thanks for the final pics. Travis
soslow
Fire Starter
Hey Don't want to steel this thread, But as i look at the pics the top pic the temps are in flat and point .
Then further down pic the probe is just in the flat. were would be were you all put your temp probs?
I have been putting it in the thick part the point end. Just learning.
this is one big packer, hope it came out.
John
Then further down pic the probe is just in the flat. were would be were you all put your temp probs?
I have been putting it in the thick part the point end. Just learning.
this is one big packer, hope it came out.
John
Yes I started it out with probes in both parts, then added a pork butt and moved one of the probes to it. I left the one in the flat because I wanted to separate the point and flat, when the flat got to IT 160 and didn't want to overcook the flat. I'm not an expert by any means as this was my first brisket.
I believe you would be better off in getting more replies if you started a new thread
I believe you would be better off in getting more replies if you started a new thread
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