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Brisket... I need to learn patience!

post #1 of 13
Thread Starter 

So I did another brisket yesterday and learned once again.... PATIENCE!

 

My flavor profile was spot on.  It had great smoke and taste with the rub and the injection.  I only waited to 190 degrees and should have waited to 200 to 205.  PATIENCE!!!!  Bleh.. well I guess I will try again next weekend.  Here are some pics though!  :)

 

 

 

 

post #2 of 13

Looks good. Nice smoke ring.

Happy smoken.

David

post #3 of 13

For a brisket dont worry about temp.  When a toothpick slides in and out of the thickest part of the flat like butter the brisket is done.  Could be anywhere from 190-210 deg, every piece of meat is different.

post #4 of 13

Looks very good! Perfect temp for my preferences.

 

Pair it with Chef JJ's Smokey Au Jus http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus and enjoy!

 

Quote:

Originally Posted by njfoses View Post
 

For a brisket dont worry about temp.  When a toothpick slides in and out of the thickest part of the flat like butter the brisket is done.  Could be anywhere from 190-210 deg, every piece of meat is different.

 

Those large cuts of meat have a mind of their own and will be done when they are done, unfortunately!

 

Keep in mind that altitude plays a part in how long it takes to cook as well. 

post #5 of 13
Great looking brisket. Patience is key! We have all been there before... did you alow it to rest before slicing?

And Alesia.. I never thought about yalls high altitude coming into play... interesting!
post #6 of 13
Thread Starter 
Thanks all for the vote of confidence and comments.... I appreciate it and will use them to further educate myself.

 

 

Quote:

Originally Posted by SmokinHusker View Post
 

 

Those large cuts of meat have a mind of their own and will be done when they are done, unfortunately!

 

Keep in mind that altitude plays a part in how long it takes to cook as well. 

Alesia, altitude was one of the first things I figured out after moving up here.  It really does play into how things are going to work or not work on any given day when you factor in the rapid weather changes we can run into also.  I really think that the altitude also has an affect on how long the fuel burns also.  I did better this last weekend on fuel but still had to add some coals about 6 hours in as all of my wood and coals had burned almost all the way down.

 

 

Quote:
Originally Posted by webowabo View Post

Great looking brisket. Patience is key! We have all been there before... did you alow it to rest before slicing?

And Alesia.. I never thought about yalls high altitude coming into play... interesting!
 
Webowabo,
 
Yes it rested but probably not as long as it should have.  People were hungry!  :)
post #7 of 13
Thread Starter 

Oh, when I said "figure out", I did not mean to imply I had it all figured out.  I should have said, "Am Still figuring out"!  :)

post #8 of 13

Patience is tough for me too, that's why I oven cook over-night and smoke it for the last 5 hours. It tastes just as good as anything and the bark is beastly. I usually cook at 215 though.

post #9 of 13

Looks great!  Good color, smoke ring, overall a complete success!  Good Job!!  Thumbs UpThumbs Up

post #10 of 13
Wow, you like it sliced THICK huh? Looks good, but I like it much thinner on the slices than that.
post #11 of 13

190 is for sliced brisket, 205 is for pulled brisket...looks good to me

post #12 of 13
looks good, slices are a bit thick..nothing wrong with it but generally brisket should be sliced about the width of a pencil or so. id still devour it. lol.
post #13 of 13
Quote:
Originally Posted by njfoses View Post

For a brisket dont worry about temp.  When a toothpick slides in and out of the thickest part of the flat like butter the brisket is done.  Could be anywhere from 190-210 deg, every piece of meat is different.

yeahthat.gif and that's how I check butts and shoulders too.
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