Friday Night Brisket Qview

dukeburger · May 9, 2015

Just put my 11lb packer in the 18" WSM for dinner with friends tomorrow.

Rubbed with a 50/50 mix of turbinado sugar and Tatonka Dust. Smoking with hickory between 240F-265F until toothpick tender without wrapping.

Wish me luck!

Qvew

The beef

IMG-20150508-00769.jpg

dukeburger
May 9, 2015

The rub

IMG-20150508-00770.jpg

dukeburger
May 9, 2015

Trimmed the bottom up nice and lean, left ~1/4" fat cap on top

IMG-20150508-00771.jpg

dukeburger
May 9, 2015

Rub-a-dub-dub

IMG-20150508-00772.jpg

dukeburger
May 9, 2015

Smokeshow

IMG-20150509-00774.jpg

dukeburger
May 9, 2015

Stay tuned!

themule69 · May 9, 2015

Your off to a good start. Keep the pics coming.

Happy smoken.

David

dukeburger · May 9, 2015

Thanks David

Almost 9 hours in and have been stalled at 165F since I woke up an hour and a half ago. ET-733 HI alarm woke me up once at 3am.

WSM running solid at 252F now.

Haven't peeked yet, just enjoying my coffee.

dukeburger · May 9, 2015

Just checked for tenderness at 196F, still a little tough in 4 out of 5 pokes. My first peek since I put it in the WSM at midnight last night (13.75 hours ago)!

This is the first time I planned on not wrapping a brisket without ending up wrapping it. Stuck to the plan this time.

Qview

Nice bark action

IMG-20150509-00780.jpg

dukeburger
May 9, 2015

dukeburger · May 9, 2015

So poked again at 200, still a bit tough. For some reason I removed the probe and re-inserted... 176F!

Thoughts?

tropics · May 9, 2015

DukeBurger said:
So poked again at 200, still a bit tough. For some reason I removed the probe and re-inserted... 176F!

Thoughts?

Maybe a fat spot,stay with it get your tooth picks ready.Wait til they go in like it was buttter

timberjet · May 9, 2015

Yep, hang in there. The flat might get done before th point so you can do burnt ends.

dukeburger · May 9, 2015

Tenderness is getting there... I'd like to say reading wrong IT the entire time was a piss off, but it sure kept my nerves intact

timberjet · May 9, 2015

Hahaha a big piece of meat is always an adventure.

timberjet · May 9, 2015

Do not stop early you can thank me later.

dukeburger · May 9, 2015

196F still a little toughness. This is not a double post.

mike5051 · May 9, 2015

Hang in there! From the look of that bark, it will be awesome!

Mike

dukeburger · May 9, 2015

"Pain" is the only word...

b-one · May 9, 2015

Looking good!! Planning any burnt ends?:drool I recently bought a perforated grilling pan,I seen another member use one,and I sure helps crisp up those tasty nuggets!

bryce · May 9, 2015

You can do it Duke! Nail the brisket baby!

dukeburger · May 9, 2015

So it's still at 196F... I just did another poke test and the point is butter tender, but the flat is tough is some areas.

I'm confused as to how the point is done first. Should I separate the point for burnt ends and put the flat back on?

dukeburger · May 9, 2015

Put some turds on after poking around and the IT is down to 194F...This is a stubborn one.

imagefhgf.jpg

dukeburger
May 9, 2015

dukeburger · May 9, 2015

...190...

<--- That

b-one · May 9, 2015

What's your pit temp? The last one I cooked was a pain as I figured I could ride it out gave up and opened up some vents to push it over the top. I have never separated until after the rest we do burnt ends a day or two later to break up the brisky sammieathon. The first night just some slices next day sammie for lunch hash for dinner more sammies for lunch burnt ends then sammies until gone!

dukeburger · May 9, 2015

Pit temp as been steady 275F since I figured out how behind I was

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