Wednesday Brisket with view

luv2putt

Meat Mopper

Original poster

Feb 24, 2008

237

15

Benicia California

• Jul 10, 2013

• #1

So at 5:30 am pst I threw a 13lb brisket on ... I usually start these at midnite but they are finished roughly around noon so I'm going with a day cook and lower temps , less fuel in the WSM ( consisting of kingsford comp, mesquite lump, cherry and pecan...temp right now is at 214 so I'm gonna try and keep in the 220 range for as long as I can ... Plan is to wrap in butcher paper somewhere around the 5-6 hr mark depending on color .... Here is a pic of when I put in fridge 2days ago ...cya around noon for an update....

image.jpg

• luv2putt
• Jul 10, 2013

 

Last edited: Jul 10, 2013

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jul 10, 2013

• #2

Sounds like a plan. Looking forward to seeing some Qview.

Happy smoken.

David

 

luv2putt

Meat Mopper

Original poster

Thread starter

Feb 24, 2008

237

15

Benicia California

• Jul 10, 2013

• #3

So here we are about 4:15 in and it's looking good ....temp on the pit is 223 so we are right on track ... I think I will give it another half hour to an hour before I butcher wrap ....

image.jpg

• luv2putt
• Jul 10, 2013

image.jpg

• luv2putt
• Jul 10, 2013

 

Last edited: Jul 10, 2013

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jul 10, 2013

• #4

Looks great. Starting to take on a nice color.

tell us about the butcher wrap. A long time back I read something about that. But I have had a

 since then.

 OK I have had a bunch of

 since then.

Happy smoken.

David

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jul 10, 2013

• #5

Looking nice....wanna see more!

Kat

 

luv2putt

Meat Mopper

Original poster

Thread starter

Feb 24, 2008

237

15

Benicia California

• Jul 10, 2013

• #6

So I just wrapped in butcher paper and quick check of the temp looked to about 161 so everything is progressing nicely ....

 

turnandburn

Master of the Pit

Mar 12, 2013

1,114

47

Midwest City, Oklahoma

• Jul 10, 2013

• #7

themule69 said:

Looks great. Starting to take on a nice color.

tell us about the butcher wrap. A long time back I read something about that. But I have had a

 since then.

 OK I have had a bunch of

 since then.

Happy smoken.

David

Click to expand...

yeh x2 on that one..ive been trying to figure out what the deal is with butcher paper wrapping....

 

luv2putt

Meat Mopper

Original poster

Thread starter

Feb 24, 2008

237

15

Benicia California

• Jul 10, 2013

• #8

Helps protect the meat from the heat yet breaths unlike foil ... Meat does not not steam in its juices ...

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jul 10, 2013

• #9

luv2putt said:

Helps protect the meat from the heat yet breaths unlike foil ... Meat does not not steam in its juices ...

Click to expand...

I see. i'm looking forward to seeing the finished brisket.

David

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Jul 10, 2013

• #10

luv2putt said:

Helps protect the meat from the heat yet breaths unlike foil ... Meat does not not steam in its juices ...

Click to expand...

X2...

 

luv2putt

Meat Mopper

Original poster

Thread starter

Feb 24, 2008

237

15

Benicia California

• Jul 10, 2013

• #11

Well, a little over 12 hours I've pulled from the smoker .... In about 45 min we will have some sliced pics

image.jpg

• luv2putt
• Jul 10, 2013

 

luv2putt

Meat Mopper

Original poster

Thread starter

Feb 24, 2008

237

15

Benicia California

• Jul 10, 2013

• #12

As promised .......


.

image.jpg

• luv2putt
• Jul 10, 2013

image.jpg

• luv2putt
• Jul 10, 2013

image.jpg

• luv2putt
• Jul 10, 2013

 

Last edited: Jul 10, 2013

phil129

Fire Starter

Jun 21, 2013

70

42

Rio Rancho, NM

• Jul 10, 2013

• #13

Looks great! 

 I get inspired when I see pics like this I'm working myself up to a brisket smoke just gotta find the time.  

 

luv2putt

Meat Mopper

Original poster

Thread starter

Feb 24, 2008

237

15

Benicia California

• Jul 10, 2013

• #14

So this is my fourth brisket and second time cooking to tender as opposed to temp ... I cooked this at 220 as opposed to 250-260. And the lower temp did add to the cook time .. I'm really happy how this came out ... Not much of a smoke ring but it is damn tasty and norm time for me to go eat !!