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Ten pound brisket for NFL Sunday. with Qview of course

post #1 of 19
Thread Starter 

Fantasy league BBQ party.  I have a MES 30 and have done 2 briskets before, but this is the biggest.  Don't be disappointed but it's just the flat.  Apparently my butcher only sells flats. 

 

Put some rub on it. Little chili and cayenne SPGOP 

 

Party's at one and I just put it in at 7pm.  I'm hoping for 15 hrs but not sure what to expect. I left myself a few hours and It can be served late.  Any idea?

Hitting it with Hickory for 3-4 hours.  Gonna set it and forget it till morning,  At least that's the plan.  I'm sure I'll be up at 5 am

Any advice?

 

 

Not to disappoint but I'm not opening that sucker for more pics.  I'll post the final product.  


Edited by joeski - 9/12/15 at 9:18pm
post #2 of 19
Best of luck I think you'll be done early for sure,but you never know better safe then sorry!
I'd also look for a new butcher I think yours is taking all the points for himself,if you give them notice they should be able to get you the packer!
post #3 of 19
Thread Starter 

Yeah he gave me an explanation but it just sounded like he was trimming it up for me.  huh.gif 

I work at a meat packing plant but the problem is we sell meat by the box so unless you're in the mood for four briskets you go to the store.

I do buy a lot of stuff at work because I get a discount but not brisket, or pork butts.  We do have a lamb plant but I have smoked lamb yet. 

 

Early eh? I'm going for 200+ temps at 225.  Better early than late I guess. Smoking good now though

you may have to zoom in but the smokes a flowing. 

post #4 of 19
Sounds like a good job you could split the meat with a friend two each is possibly more manageable! One of our local GFS stores started to care bulk Tritips six per bag I jumped on the $4.95 pricing and just vacuum sealed the extras otherwise the summer pricing on them is $10# or more.
post #5 of 19
If you didn't know you can hold your brisket wrapped in foil then towels in a dry cooler got at least a few hours.
post #6 of 19
Thread Starter 

We sell to a lot if not all GFS in MI.  Yeah I split boxes all the time, best part is the broken box deals. You can't throw a rock without hitting someone who owns a smoker at work and that's how I got started.  Yeah I'm definitely going to wrap it to rest for two hours.  Thanks for the advice. 

post #7 of 19
Thread Starter 

Well now I'm wondering if I put the probe in correctly. I says it's 154 and it's only been in for two hours forty minutes,  I put it in the thickest part. dang now what?  Its been holding between 220 and 230.  Kinda chilly tonight 54 now low of 44.  Stupid Michigan :hit: 

post #8 of 19
I would try moving the probe it could be in a fatty area. But remember the meat has a mind of its own!
post #9 of 19
Thread Starter 

well i moved it.  says 160 now.  i'm puzzled but I cooked a 6lb one before and it took 14 hrs to hit 205  Sucks cuz I really didn't want to open the door. Like the Lions wish me luck

post #10 of 19
Thread Starter 

The first pic I posted showed the fat side and I'm cooking it fat side up.  but it's not that fatty.  here's the other side

Holding out on the pics and busted. lol

post #11 of 19
I remember cooking my first pork butt on a propane grill thought it would be lunch we ate around 9 or latter my parents were over and almost left hungry!
post #12 of 19
And I'm hoping the Lions aren't as bad as some predictions I've heard!
post #13 of 19
Thread Starter 

All done and ready to rest

 

 

Took right around 15hrs to get to 205 degrees.  Came out great though

post #14 of 19

JS, looks good, sounds like a great NFL snack !

post #15 of 19
Looks great! And you thought it was cooking to fast!
post #16 of 19
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks great! And you thought it was cooking to fast!

lol yeah I do panic quickly when I'm not experienced in the task.  Kinda like the lions

post #17 of 19
Quote:
Originally Posted by joeski View Post
 

lol yeah I do panic quickly when I'm not experienced in the task.  Kinda like the lions

Don't get me started on that game last sunday! However your brisket looks awesome. How was the moisture? My flats always dry out.

post #18 of 19
Thread Starter 
Quote:
Originally Posted by Humdinger View Post
 

Don't get me started on that game last sunday! However your brisket looks awesome. How was the moisture? My flats always dry out.

It was really moist in the middle and a little dry but not bad on the ends.  I got a lot of nick complements on it though. 

post #19 of 19

Nice smoke.

 

Disco

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