Brisky Time

roadkill cafe · Nov 18, 2012

Had a small (4.33 lbs) brisket flat in the freezer so I thought I'd throw it on today. Injected it with some beef broth and rubbed with the following:

3T CBP

1.5T Salt

1T Sugar

1T Onion Powder

2tsp Mustard Powder

2tsp Garlic Powder

2tsp Chili Powder

1tsp Chipotle Powder

1tsp Smoked Paprika

Rubbed with a little oil and worked the rub in last night then into the fridge for a rest. Was lightly raining most of the morning so there was a delay. Finally cleared enough, so I thought, to get cranking. Set to 240* which will keep the Mav between 210* & 240* and loaded up the AMNPS with oak. Nice TBS going steady and then the rain re-appeared. Quickly made a holder for the umbrella and we're back in business. Putting together some ABT's to throw in in a bit. Only had some Maple Bacon to wrap 'em. Should be interesting. Thanks guys at the S. FL Gathering, you got me hooked on them. Here's a couple pics from the start.

DSC_0168.JPG

roadkill cafe
Nov 18, 2012

DSC_0170.JPG

roadkill cafe
Nov 18, 2012

1 hr. 50 min. in and IT is at 136*. I'll foil at 150* with a little more beef broth unitl it hits 190* then into the cooler with towels for an hour or two.

View media item 179614

flash · Nov 18, 2012

The longer you can go without foiling the more bark you might see. I usually wait till 170º, then remove it at 195º. Lookin good

roadkill cafe · Nov 18, 2012

Flash said:
The longer you can go without foiling the more bark you might see. I usually wait till 170º, then remove it at 195º. Lookin good

Funny you should say that. I was just thinking that I might wait a while longer. If I'm lucky it'll power through the stall. Gotta get the ABT's in soon though.

DSC_0172.JPG

roadkill cafe
Nov 18, 2012

oldschoolbbq · Nov 18, 2012

86 the foil... you'll be glad you did

roadkill cafe · Nov 18, 2012

oldschoolbbq said:
86 the foil... you'll be glad you did

I would but afraid this one will be leather if I don't.

roadkill cafe · Nov 18, 2012

ABT's all done and they are GOOD. Stuffed them with cream cheese mixed with some finely shreded Colby Jack and a dash of Zatarain's Creole Seasoning. Wrapped with Maple Bacon.

Brisky still going with an IT of 169*. Went through 3 rows of oak pellets then refilled one row. Now that's gone. I think that'll be enough smoke. If you done think so, let me know. All rows burned fine with no re-lights. In fact, had to close the chip chute down to almost 1/2" to slow it down. I'll be glad when this finishes. Gettin' hungry!!

DSC_0174.JPG

roadkill cafe
Nov 18, 2012

DSC_0175.JPG

roadkill cafe
Nov 18, 2012

driedstick · Nov 18, 2012

oldschoolbbq said:
86 the foil... you'll be glad you did

he gave me the same info on my pork butts last weekend and I lisented and they turned out great. For me, my first time brisket will be coming and I am not going to foil best thing is eating your mistakes if it turns into leather grind it up and make lunch meat out of it like you would tuna just a thought

Good luck waiting how long are you figuring it will be in?? 2hrs per pound ?? I

abt look great

roadkill cafe · Nov 18, 2012

driedstick said:
he gave me the same info on my pork butts last weekend and I lisented and they turned out great. For me, my first time brisket will be coming and I am not going to foil best thing is eating your mistakes if it turns into leather grind it up and make lunch meat out of it like you would tuna just a thought

Good luck waiting how long are you figuring it will be in?? 2hrs per pound ?? I

abt look great

Thanks for the info. Haven't foiled. Bark is taking a while to form and set up on bottom. Did it fat cap up. I'll just have to suffer through the waiting time in the cooler. That'll be another hour at least. No grinder so if it's a mistake I'll just slice real thin or chop for sammies. Been in 7.5 hrs. now and only opened a couple times. Recovered quickly though. Using sand in the pan. Don't want to pull and wrap for cooler until about 190*. All depends on this stall. Stayed at 154* for a long time and has now started to move. At 171* now. Maybe another hour or so.

driedstick · Nov 18, 2012

nice good luck you will be happy let us know

roadkill cafe · Nov 18, 2012

Wow, 10 hours for a 4 lb. brisket to hit 190*. I think that's a record for me. Now an hour or so wait in the cooler. I was beginning to wonder if this would be my Thanksgiving dinner.

DSC_0177.JPG

roadkill cafe
Nov 18, 2012

chef jimmyj · Nov 19, 2012

It looks good. Just for future reference...I usually have the Chip Pan out 1 inch and leave it there. I pull the Loader out 1-2 inches to get the AMNPS going real well then push it all the way in for the balance of the smoke. Leaving it out seems to cut the AMNPS burn time in half...JJ

so ms smoker · Nov 19, 2012

A suggestion for next time. Smoke fat side down for better bark and when you hit the stall, bump the temp 25-30 degrees. Just sayin'.

Mike

flash · Nov 19, 2012

Roadkill Cafe said:
Wow, 10 hours for a 4 lb. brisket to hit 190*. I think that's a record for me. Now an hour or so wait in the cooler. I was beginning to wonder if this would be my Thanksgiving dinner.

DSC_0177.JPG

roadkill cafe

Nov 18, 2012

For long length of time?

roadkill cafe · Nov 19, 2012

Flash said:
For long length of time?

Yes, next time it'll get the Texas Crutch at 150*. Getting ready to post the finished/sliced pics in a moment.

smokinhusker · Nov 19, 2012

That looks fantastic! I don't foil briskets or butts any more.

roadkill cafe · Nov 19, 2012

Finally!!! Fell asleep for a couple hours while waiting when it was in the cooler but it was still nice and hot. The homemade sauce was good (thanks KathrynN

). It was a bit dry but fairly tender. Went a little overboard on the rub. Very peppery. Like pastrami peppery. First time with this rub recipe. Oh well, live and learn. That's what this long smokey ride is all about. The oak was a good choice for wood. Thanks for looking and for the tips. Until next time.....

DSC_0179.JPG

roadkill cafe
Nov 19, 2012

DSC_0178.JPG

roadkill cafe
Nov 19, 2012

roadkill cafe · Nov 19, 2012

Chef JimmyJ said:
It looks good. Just for future reference...I usually have the Chip Pan out 1 inch and leave it there. I pull the Loader out 1-2 inches to get the AMNPS going real well then push it all the way in for the balance of the smoke. Leaving it out seems to cut the AMNPS burn time in half...JJ

Thanks Jimmy, Chip pan was out about an inch, loader was moved in when the wind picked up from the direction on that side of smoked. I figured that if I closed all the way it was starve for O2. I usually get about 3 hours per row.

So MS Smoker said:
A suggestion for next time. Smoke fat side down for better bark and when you hit the stall, bump the temp 25-30 degrees. Just sayin'.

Mike

Thank you Mike, I'll try fat side down next time. I had to play with the temps a lot this time as they were all over the place. At some points the MES was reading 40* higher than the Maverick. At other times they were fairly close. Yet others the Mav was 10* higher than the MES. Seemed like it hit two stall points, 154* and 165*.

roadkill cafe · Nov 19, 2012

SmokinHusker said:
That looks fantastic! I don't foil briskets or butts any more.

Thank you Husker.

oldschoolbbq · Nov 19, 2012

I'm proud of you . Glad you tried the no-foil thingy. Next time , if it was a bit dry, place some water in a pan to help.

Have fun and...

roadkill cafe · Nov 19, 2012

oldschoolbbq said:
I'm proud of you . Glad you tried the no-foil thingy. Next time , if it was a bit dry, place some water in a pan to help.

Have fun and...

Thanks Stan. Had some water in the drip pan underneath it, just never added anymore after it evaporated. Seemed like it was creating too much steam. I injected it with almost 1/2 cup of beef broth before rubbing. One thing I noticed on this one was it appeared that the butcher (Costco) had used a meat tenderizing piercer on it. As I was injecting some of the broth would shoot out the holes. Almost got a face full. Took it easy after that one. Didn't look like the broth came out during the smoke but it might have evaporated with the water (?). Just a lot of grease from the ABTs left in the pan.

Brisky Time

Smoking Fanatic

Smoking Guru

Smoking Fanatic

Legendary Pitmaster

Smoking Fanatic

Smoking Fanatic

Smoking Guru

Smoking Fanatic

Smoking Guru

Smoking Fanatic

Gone but not forgotten. RIP

Master of the Pit

Smoking Guru

Smoking Fanatic

Legendary Pitmaster

Smoking Fanatic

Smoking Fanatic

Smoking Fanatic

Legendary Pitmaster

Smoking Fanatic

Similar threads

Hot Threads