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Easter Brisket - In charge (Now with Q-View!) - Page 2

post #21 of 29
What happens after the stall? I was hoping for a Qview for breakfast!
post #22 of 29
Thread Starter 
Quote:
Originally Posted by RMMurray View Post

What happens after the stall? I was hoping for a Qview for breakfast!


I'm just hoping for breakfast!

189*F IT. I went ahead and foiled it @ 175 and bumped up my temp to 265.

Sat at 147-149 for 4 hours!

-Qview to come when finished. Don't want to mess around here :police2:

post #23 of 29
Looking good.
post #24 of 29
Quote:
Originally Posted by DukeBurger View Post
 


I'm just hoping for breakfast!

189*F IT. I went ahead and foiled it @ 175 and bumped up my temp to 265.

Sat at 147-149 for 4 hours!

-Qview to come when finished. Don't want to mess around here :police2:

 

Doh, fwiw, foil and crank up the temp when it hits the stall, it helps to power through it.  

post #25 of 29
Thread Starter 

Successful first packer under the belt! Got a total of about 2 hours of sleep and was woken up twice by my Maverick 733 when a good blizzard rolled in at 4am, but it was all worth it. Cut it a little close on time, but it all worked out in the end.

 

Foiling hurt my bark a bit, but was needed in order to finish on time.

9:30am: Final IT was 203*F when toothpick test passed to the best of my knowledge. Nice smoke ring on the point, but not much on the flat.

Great learning experience this was. :sausage:

 

QView!

 

Removed from foil, separated point from flat. While flat was laid to rest back in foil in the cooler, I cubed up the point.

 

 

Placed drippings from foil in the freezer for a bit to harden the fat. Skimmed it out and added to a fresh pot of Jeff's sauce.

 

Tossed cubes in a 50/50ish mix of Jeff's sauce and Sweet Baby Rays. Then sprinked with Jeff's rub. Added some lump and a hickory chunk to the WSM and dialed in to 250*F and dumped these bad boys in there for 1.5 hours (these were AWESOME :drool).

 

12:30 arrival: Removed flat from cooler after a 3 hour rest. (still nice and hot). Damn near fell apart when removing from foil.

 

 

Sliced up (CAREFULLY), served with the option of Jeff's sauce w/ foil drippings for dipping. (Made this in case it turned out dry. It did not. :yahoo:)

 

 

 

That is pretty much it. I will be sleeping well tonight.

 

Thanks folks!


Edited by DukeBurger - 4/4/15 at 6:45pm
post #26 of 29
DukeBurger, where do I begin? You have done an awesome job with this brisket. I have thoroughly enjoyed watching its creation from start to finish. You have definitely earned yourself some points and a well deserved sleep. Happy Easter my friend.
- Ryan
points1.png
post #27 of 29
Thread Starter 
Quote:
Originally Posted by RMMurray View Post

DukeBurger, where do I begin? You have done an awesome job with this brisket. I have thoroughly enjoyed watching its creation from start to finish. You have definitely earned yourself some points and a well deserved sleep. Happy Easter my friend.
- Ryan
points1.png


Thanks Ryan! Hell of a ride it was! th_wsmsmile0ly.gif 

post #28 of 29
That looks good. I plan on throwing one on around four A.M. using this rub. Any tips😕
post #29 of 29

Nice Looks Good

 

Gary

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