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Fathers Day Brisket

post #1 of 8
Thread Starter 

Thought I would start my brisket a little early that way we can munch on it all weekend. After trimming some of the fat, it came in at around 10-11 lbs. and I might add, is a grass fed beef brisket. Good grass fed beef can be purchased at Mcallen Ranch Beef. they are from Mc Allen,Texas and last time I ordered they shipped for free.

 

My pit is a modified(with a propane burner) side smoker, I am using soaked hickory.

 

I rubbed the brisket down with homemade dry rub last night and took her out this morning to warm up to room temp as I was getting the pit ready,

 

 

Put her in about 9am,

Been 4 hrs. just sprayed her down with a little apple juice mixture, now it's just a waiting thing, will update later,

Right at 220 deg.

 

Okay 6 hrs. later, IMT @147deg. started mopping,

 

Okay after 13.5 hrs. wrapped in foil and towels and put in ice chest, up this morning for the final pic.

 

Thanks for all the comments!!


Edited by TxCityDude - 6/15/13 at 6:44am
post #2 of 8

Pretty color starting to form.  Keep up the q-views! Noticed that you have not checked in at Roll Call.  Would you mind popping over and introducing yourself please?

 

http://www.smokingmeatforums.com/f/133/roll-call

 

Kat

post #3 of 8
nice mod on the grill. any reason you let that brisket get to room temp? ive heard mixed things about leaving meat out that long, ive done it before too, and ive placed str8 from fridge right to smoker. either way looks like youre off to a good start. will be watching for more view.
post #4 of 8
Thread Starter 

Thanks for the comments TurnandBurn, not really on the room temp I've done both, it just doesn't bring the temp down as bad when the meat is at room temp.

post #5 of 8

 any reason you let that brisket get to room temp? ive heard mixed things about leaving meat out that long, ive done it before too, and ive placed str8 from fridge right to smoker.

 

Thanks for the comments TurnandBurn, not really on the room temp I've done both, it just doesn't bring the temp down as bad when the meat is at room temp.

 

I don't bring it to "room" temp and I'm not sure anyone actually reaches "room" temp with a brisket being such a large piece of meat, but just allows the brisket to warm up a bit to allow the muscle fibers to relax.  A negative to higher IT before the start of cooking would be the window for forming a smoke ring being reduced.

Here is some reading on the subject from amazingribs.com (my #2 website for goto info, right behind SMF!)....

http://amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html

post #6 of 8

Startin' to look drool.gif ,( pardon my drooling ) , good .

post #7 of 8

Nice color on the beef!!! I like your propane addaption also!! Reinhard

post #8 of 8
Thread Starter 

Thanks

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