Okay, the smoke/grill is over with. Hard to believe the brisket cooked so fast! And I accidentally found out how bad I need tuning plates. I had both probes from my therm about three inches away from each other front to back, but they were both the same distance from the firebox. They were reading 26* off!!! So I put them about a quarter of an inch apart, and they were reading dead on. I think one of them was right in the middle of the draft, and the other wasn't. I'll have to address that. Also, the point was closest to the firebox, and it hit 200* when the flat was still at 185*. So I spun it around and brought the flat to 200*. Whatever I did caused the point to be OMFG tender and juicy, while the flat was kind of "meh", and a bit dry. So to sum it up, the point was at 200* waaaay longer than the flat, and it came out so good. But the flat was at 200* for about ten minutes and it was nowhere near as good. And kind of dry. So what happened? I rested it for two hours. Do I need to keep the flat at 200* even longer? Or does the flat just naturally not come out as good? This is my first brisket where they were so "night and day". Usually they are real close in tenderness and moisture. This time around, the point was out of this world, and the flat just kind of sucked?
Anyways, here's Q-view!!!!
I don't know why, but these skinless/boneless thighs steal the show every time! Wow! They are so good, I'll never eat another chicken breast. Chicken breasts are for peasants!!!
I did use the Thermapen to tell doneness, and ended up pulling them waaay before I normally would have. Holy crap, were they tender and juicy!! Way to go Thermoworks!!! :)
Here's some shots of the steaks. I wanted to pull them at 125-130*. When I checked them, they were about 121*. I went in the house to get a plate, and by the time I got back outside (and i hurried), they were at 140*!! They were still good, though.
A shot of the second batch of sausages. I was more careful to watch the IT on them this time. I pulled them at around 165*
Drumroll please!!! ------------BRISKET--------------
Smoke penetration was weird this time, but still pretty good.
Just lap it up. That point was so juicy.
I'm trying to get in close, but a camera just doesn't do it justice.
Here's a couple shots of the steak after it had been sitting on the counter for about twenty minutes.
Hope you guys enjoyed the Q !!
I'm starting to get kind of sick of brisket. Can someone suggest a different way to cook it?
I think I might do fish for my next smoke.
Thanks for tuning in!!!