2nd smoke - Packer 10 lb Choice Angus Brisket

bloodbath

Fire Starter

Original poster

Jul 2, 2013

54

14

Corpus Christi, TX

• Jul 18, 2013

• #1

CYMERA_20130718_163044.jpg

• bloodbath
• Jul 18, 2013

OK here it is!  I put a dry rub on it to sit overnight.  It contains no sugar.

I plan to start it up sometime tomorrow night.  I am just debating whether or no to add more rub first that might have some brown sugar in it for a good dark crisp coating.

 

Last edited: Jul 18, 2013

kc5tpy

Master of the Pit

May 12, 2013

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188

Newark on Trent, United Kingdom.

• Jul 18, 2013

• #2

I vote no sugar, but you knew that.  Good luck.  Let us know how it turns out.  Keep Smokin!

Danny

 

dirtsailor2003

Epic Pitmaster

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Oct 4, 2012

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Bend Oregon

• Jul 18, 2013

• #3

I would leave it as it is. I used to use sugar in my rubs but now I prefer not too. I also don't season until just before the smoke. I found there wasn't any difference letting it sit seasoned overnight.

 

bloodbath

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Jul 2, 2013

54

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Corpus Christi, TX

• Jul 18, 2013

• #4

Thanks for the quick responses, and Danny I'll let you duke it out here about cooking temps if ya want

 

Last edited: Jul 18, 2013

redneck69

Smoking Fanatic

Oct 26, 2010

573

17

Western Nebraska

• Jul 18, 2013

• #5

dirtsailor2003 said:

I would leave it as it is. I used to use sugar in my rubs but now I prefer not too. I also don't season until just before the smoke. I found there wasn't any difference letting it sit seasoned overnight.

Click to expand...

i agree...i haven't seasoned any meat (pork or beef) and rested overnight in the fridge for a few years..at the most an hour before smoking...unless its poultry, i'll brine those overnight..did a couple for my girl friend and her family the other weekend and they loved them

 

kc5tpy

Master of the Pit

May 12, 2013

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Newark on Trent, United Kingdom.

• Jul 18, 2013

• #6

Well thanks Homey.  I only mentioned that there are too schools of thought on brisket.  There is the old school of running temps at around 250-260.  I am definitely  old school but I have also found that you can smoke brisket in the 280-290 range and still achieve a moist tender brisket without injecting or foiling before resting if time may be an issue.  The higher temp will help reduce the stall time and the results seem to be the same.  Now if you use a sugar based rub ( which I do not ) I can't speak as to what will happen to the "bark" at the higher temps.  I do baste when running higher temps.  I use an oil, vinegar, beer and sliced onion baste with very few spices.  IMHO brisket ( traditional Texas sliced style ) shouldn't have true "bark".  "Bark" on brisket/beef CAN get hard and tuff.  I would love to hear what the other members have found.  Good luck.  Keep Smokin!

Danny

 

Last edited: Jul 18, 2013

bloodbath

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Jul 2, 2013

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Corpus Christi, TX

• Jul 20, 2013

• #7

PROBLEM!

My Maverick ET732 shows the brisket is at 225 right out of the fridge!   I have restarted it and reinserted the food probe.  It is staying right around 225.  Clueless

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• bloodbath
• Jul 20, 2013

 

pigbear

Newbie

Sep 23, 2008

5

9

• Jul 20, 2013

• #8

Bad probe. If you have a second probe plug it into the same port and I'll bet you get a normal reading. The cables don't like being bent, i.e. kinked or pinched, and I've read they don't like wet either - as in don't wash/immerse in water.


Had the same problem with my dual probe unit. Swapping probes verified it was a bad probe. Replaced it and that fixed the issue.

 

Last edited: Jul 20, 2013

bloodbath

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Jul 2, 2013

54

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Corpus Christi, TX

• Jul 20, 2013

• #9

I think the unit is bad.  The BBQ temp is spiking from 220ish to now 250 or so.  The MES stays constant around 225  They were cleaned with a moist sponge.

 

Last edited: Jul 20, 2013

bloodbath

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Jul 2, 2013

54

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Corpus Christi, TX

• Jul 20, 2013

• #10

I just checked the brisket.  It looks god and is at 180 IT

 

bloodbath

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Jul 2, 2013

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Corpus Christi, TX

• Jul 20, 2013

• #11

just pulled it out of the smoker.internal temp 195.the back up thermometer slipped into the brisket like butter

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• bloodbath
• Jul 20, 2013