or Connect
New Posts  All Forums:Forum Nav:

The Holy Grail

post #1 of 12
Thread Starter 
Doing my first Brisket Today! Weighed in at 4.5 Pounds.



It's not a full Brisket, but thought I would practice on this first!



Just S&P rubbed on it.

Been in now 4.5 hours IT 64'C (147)



Also a side helping of Belly Pork, With Jeff's Rub on the underside, sat on Onion, Carrot & Celery with Beer as the liquid, Skin, cut at 1 inch intervals and rubbed with Oil & Salt.




Question is to foil or not? (Brisket) Looked at other threads some pull at 71'C add Apple Juice and put back on.

Smokin Monkey
Edited by Smokin Monkey - 9/7/14 at 8:57am
post #2 of 12

I don't foil. But a lot of people do. So go naked if you like.

Happy smoken.

David

post #3 of 12

Hello fellow monkey38.gif!

 

I'm doing a brisket today, too. 80% cherry and 20% hickory. I'm not planning to foil unless it stalls too long. I did inject with beef broth to add moisture though.

post #4 of 12
Thread Starter 
Quote:
Originally Posted by themule69 View Post

I don't foil. But a lot of people do. So go naked if you like.
Happy smoken.
David

Will be going Naked!
Quote:
Originally Posted by themule69 View Post

I don't foil. But a lot of people do. So go naked if you like.
Happy smoken.
David

Quote:
Originally Posted by Grillmonkey View Post

Hello fellow monkey:38: !

I'm doing a brisket today, too. 80% cherry and 20% hickory. I'm not planning to foil unless it stalls too long. I did inject with beef broth to add moisture though.

Hi Fellow Monkey 38.gif!

As it's the first try, I am using GMG Gold blend pellets, not sure how "smokey" it will be ? Was not sure if the weather would hold here, but for a change it is Sunny & Hot so it's BBQ yahoo.gif.

If the weather was going to be colder, it would of been used on a Roast Dinner, and her in doors wife.gif said she did not want it to be TOO Smokey!!

Smokin Monkey
post #5 of 12
Thread Starter 
Well, Brisket took 1 hour longer than planned, and managed to foil and rest for 45 minutes.



IMHO it was still a little bit tough, the thinner end was slightly dry, but the thicker end was running in juices.



Brisket with the Belly Pork.

Eating well tonight!



Any feed back welcome on why the Brisket was still tough.

Smokin Monkey
post #6 of 12
Nice smoke & great lookin meal ! icon14.gif
post #7 of 12

IT probably too low. I took my last brisket to 203 degrees (95C). It would cut with a fork.

post #8 of 12
Thread Starter 
Hi Grillmonkey, took my IT temperature from here,

http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf

Will not be using this again!

Thanks for the advice

Smokin Monkey
post #9 of 12
Thread Starter 
Hi WaterinHoleBrew, it looked a lot better than it actually was. Brisket was a bit tough, pulled it @ 82'C, took temperature from another site.

Will not be using that again!

Smokin Monkey
post #10 of 12
Quote:
Originally Posted by Smokin Monkey View Post

Hi WaterinHoleBrew, it looked a lot better than it actually was. Brisket was a bit tough, pulled it @ 82'C, took temperature from another site.

Will not be using that again!

Smokin Monkey

Sorry SM, it looks great.... Sorry it didn't turn out good for ya ! Briskets are a tough smoke..... I've had them done at a variety of IT's ! Hope the best for ya on your next try !
post #11 of 12

Nice ,Monkey. Glad you let the bark build . Good ring and looks juicy. Proud of you Mate.

 

Show the Bird wings and you'll be set .:drool

 

Have fun and . . .

post #12 of 12

I always take my briskets to 203-205F before pulling them off and resting.  Also did you make sure you cut ACROSS the grain?  If you cut with it you will have tough stringy slices.  Just a thought.

 

Scott

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion