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First brisket and fatties, and trusty ol' ribs for tomorrow

post #1 of 12
Thread Starter 

I'm starting my first brisket tonight around midnight.  Rubbed it down with mustard and some Stubbs beef rub a few hours ago.  Didn't have enough time to research and/or buy any other rubs, so I hope it turns out well.  I also rolled up a couple of fatties.  Never tried them before, but I've got one wrapped with bacon and stuffed with cheddar and the other stuffed with green peppers, onions and mozzarella.  We'll see how they turn out.  I've only got so many thermometers.  How long should the fatties take at around 225?  Three hours?  I'll get some pictures up as it all goes. 

 

(I wasn't sure where to post this since I've got so many different meats)

post #2 of 12
Thread Starter 
rubbed down and ready to go
post #3 of 12

  Waiting for some Q-view...popcorn.gif.

 

 Mike

post #4 of 12
Thread Starter 
Six hours in. I haven't bothered with checking the IT since it's been raining all night. No need to chance ruining another thermometer. I'll put the ribs on around noon today.
post #5 of 12
Thread Starter 
It's been on 10 hours now, and it's up to 163. Should be ready to pull off by 4, right? It's an 8 pounder, by the way.
post #6 of 12
Thread Starter 
12 hours now for the brisket, and I just got the ribs on.
post #7 of 12
Thread Starter 
And here it all is. Thought the brisket was a little dry. Maybe because I didn't foil it? I'll have to try it again sometime. [IMG][IMG]
post #8 of 12
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post #9 of 12
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post #10 of 12
Quote:
Originally Posted by warsmokeeagle View Post

And here it all is. Thought the brisket was a little dry. Maybe because I didn't foil it? I'll have to try it again sometime. [IMG][IMG]
What was the IT temp when you pulled it out of the smoker?
When you say foil it... do you mean during the smoke or after to let it rest and retain its juices?
post #11 of 12
Thread Starter 
I didn't check the temp right before I pulled it out of the smoker. It was 179 an hour before. I figured it might have hit 185. I was referring to wrapping it in foil for a couple of hours in the smoke. I didn't wrap it until I put it in a cooler for about an hour. Very tender and tasted good, but it was dry.
Edited by warsmokeeagle - 7/4/13 at 7:22pm
post #12 of 12
Well I do wrap mine during and after for sure... I would think if it was tender it got up to a high enough temp. Next time you do one.. try it and see. Someone more experienced than me might offer some more advice? The fatties look good too.
Mike
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