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Super Bowl Brisket! - Page 2

post #21 of 24
Thread Starter 
Quote:
Originally Posted by mtm29575 View Post
 

Thanks for your advise and great pics...wish I had been there to chow on that tasty slab!  I'm still a newbie, and have been too intimidated to try a brisket so far, but seeing your pics makes me want to give it a try!

 

Just be patient - that's the biggest thing.  I got frustrated with this particular brisket because I was a bit tired.  I should have gotten more rest, but I couldn't sleep for some odd reason.

 

A couple words of advice


1.  Get yourself a remote thermometer.  I haven't bitten the bullet and purchased one yet, but I need to go ahead and invest in one soon.  Would have kept me more patient, probably.

 

2.  Every brisket is different.  The 2nd Brisket I ever did turned out perfect, the next one a bit more dry.  Just record your results and go from there.

 

3.  Make it taste good to you first.

 

4.  Don't be scared to try new things.  Calling myself a 'purist' I swore I'd never use foil to wrap meat.  Pfft.  Now I'm a meat wrappin foo!

 

5.  I believe that once beef gets to about 165 it's safe to eat (tough, but safe).  Check your internal temperatures closely.

 

Have fun and embrace the challenge!

post #22 of 24

Your brisket looks great!  Hard to smoke in cold temperatures, I had to bring my last brisket inside and finish in the oven too.  Not a Franklin expert by any means, but recently watched the Youtube/PBS videos of him doing brisket and in this case he wrapped his brisket about half way through the cooking with brown butcher paper and put it back in the smoker to finish.  I was surprised, I was thinking paper + smoke + fire = bad combination but that's what he did and it worked fine.  Seems like I remember him saying sometimes he doesn't wrap at all or until it is ready to rest, guess that's what years of experience teach you.

post #23 of 24
Thread Starter 
Quote:
Originally Posted by Aggie94 View Post
 

Your brisket looks great!  Hard to smoke in cold temperatures, I had to bring my last brisket inside and finish in the oven too.  Not a Franklin expert by any means, but recently watched the Youtube/PBS videos of him doing brisket and in this case he wrapped his brisket about half way through the cooking with brown butcher paper and put it back in the smoker to finish.  I was surprised, I was thinking paper + smoke + fire = bad combination but that's what he did and it worked fine.  Seems like I remember him saying sometimes he doesn't wrap at all or until it is ready to rest, guess that's what years of experience teach you.

 

I think the next time I'll use EXACTLY what he's using.  I used the white butcher paper and it kept my temps right where they were when I wrapped them.

post #24 of 24
Thread Starter 

Here's a QVid of the Smoke:

 

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