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Back again. This time with Brisket - 9lbs with Q/View - Page 2

post #21 of 32

:drool:   Looking forward to the sliced pics!

post #22 of 32
Quote:
Originally Posted by texasgal81 View Post

Well I'm still awake. A little Channing Tatum movie will do that to a gal. Plus I wasn't quite ready to leave the brisket on it's own. It's still running hotter than I like at about 290, but it still looks & smells good. I'm afraid to leave the little door open to cool it down while I'm sleeping. Don't want it to get too low. I went ahead and let the door open for a bit and made sure the water pan had plenty of water too so hopefully that will come down. Sitting at 160 IT at 5 1/2 hours in.





Off to bed I go.. And probably up early. Lol.

That brisket is really looking good TG. Nice bark. 

Brian

post #23 of 32
Quote:
Originally Posted by texasgal81 View Post

11 hours in and I'm getting conflicting probe & thermo temps. One says 191, one says 186. I'm inclined to believe the lower since I calibrated that thermometer the other day. I'm a little worried the flat may get dried out though. I guess we'll see. Here it is at about 10 1/2 hours.



You will note that the when you probe fat it will likely be a higher temperature than the meat. Its time to check you meat with a toothpick, slide a tooth pick into the flat. It should have about the same resistance as slipping the toothpick into butter.  If the toothpick slips in easily then wrap that baby in foil  then wrap it in a couple of bath towels and toss it into an empty ice chest of a few hours to let it suck the juices back into the beef.   Carry on!

Brian

post #24 of 32
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post

You will note that the when you probe fat it will likely be a higher temperature than the meat. Its time to check you meat with a toothpick, slide a tooth pick into the flat. It should have about the same resistance as slipping the toothpick into butter.  If the toothpick slips in easily then wrap that baby in foil  then wrap it in a couple of bath towels and toss it into an empty ice chest of a few hours to let it suck the juices back into the beef.   Carry on!
Brian

That's what I did not long after that pic. Now it's all ready & good lunch for me. Much earlier than expected. I'll post the rest of the QView in a bit.
post #25 of 32
Lookin awesome, great bark !! sausage.gif
post #26 of 32
Thread Starter 
Final QView!

Slices


The rest of the point


The flat was pulled instead of sliced. A little more done than I realized.


Overall it tastes really good, but it's a little dry. I like moist/fatty brisket so I leave that on, but the meatier areas were a big dry. I think it was all due to the smoker running higher & it may have been on a bit too long.

Regardless, lunch is on.. Even if I have to work while I enjoy it. biggrin.gif
post #27 of 32
Looks awesome to me, I'd have no problem gettin rid of it !laugh1.gif Seriously, great job ! beercheer.gifkewl.gif

Justin
post #28 of 32
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks awesome to me, I'd have no problem gettin rid of it !laugh1.gif Seriously, great job ! beercheer.gifkewl.gif

Justin

Thanks Justin! I'm sure I can find ways. Lol! I can enjoy some more with some beer for dinner when I get done with work too! I can't wait. Lol.
post #29 of 32
Quote:
Originally Posted by texasgal81 View Post


 I can enjoy some more with some beer for dinner when I get done with work too! I can't wait. Lol.

 

That's always a great plan!  cheers.gif

 

Your brisket looks good to me - I would eat it  :biggrin:

post #30 of 32
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

 

That's always a great plan!  cheers.gif

 

Your brisket looks good to me - I would eat it  :biggrin:

 

Thanks B! I would share too.. if you lived a little closer. LOL! My mom's cousin has already decided he's going to put me to work in Upstate NY when I go visit for 4th of July. I sent him the pics. lol.

post #31 of 32

TG I think you're going to find those briskets require a bit more attention and are less forgiving than that butt you made last week. It took me a year to get my consistently  right. Even now I say a little prayer before the first slice! I've found injecting with some beef broth boxed with butter and rub helps too. In addition I only apply rub to the fat cap. And only cook the meat fat cap up. That works for me on my electric.

 

Here is my last brisket smoke. 

 

http://www.smokingmeatforums.com/t/159067/sunday-brisket-at-the-hacienda

 

But you know what?  Looking at your final product I'd say the smoke was successful.  If you're really getting into this then your always going to feel that you could have done it a bit better.  

...Thats why we keep doing it. 

Nice brisket. Now whats next?

B

post #32 of 32
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

TG I think you're going to find those briskets require a bit more attention and are less forgiving than that butt you made last week. It took me a year to get my consistently  right. Even now I say a little prayer before the first slice! I've found injecting with some beef broth boxed with butter and rub helps too. In addition I only apply rub to the fat cap. And only cook the meat fat cap up. That works for me on my electric.

 

Here is my last brisket smoke.

 

http://www.smokingmeatforums.com/t/159067/sunday-brisket-at-the-hacienda

 

But you know what?  Looking at your final product I'd say the smoke was successful.  If you're really getting into this then your always going to feel that you could have done it a bit better.

...Thats why we keep doing it.

Nice brisket. Now whats next?

B

 

That's probably why I couldn't go to sleep until almost 3!  I was so worried about it. I don't think it was dry because I didn't inject (I know alot that don't) but more that I may have left it on a bit long and it was cooking hotter than I wanted. I did put a rub on it though..On the whole thing as I like a nice flavorful bark. I was also using a new probe so I'm getting used to that too. I'm sure I'll have plenty of tries to change things up though. I just love it!

 

You're right though, It did turn out really good so I think it was successful. I'm always going to find some flaw in everything I smoke I'm guessing. Just like when I cook and bake/decorate cakes (side thing). I think next I may do a stuffed pork loin wrapped in bacon. I saw someone else do one on here in the last few days and it looked really good! I'm sure I'll do more chicken too. Once you smoke it, you don't really want it another way! lol.

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