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Brisket timing.

post #1 of 16
Thread Starter 

16 hours in the MES40, 1 hour in the oven, now 185 IT.

 

I will give it this, its an 18 pounder, but........... I was running 265 in the chamber according to the unit and the units meat probe. Checked with a spare maverick, and 265 really means 215. Its gonna be soooo tender, Thank goodness I injected.

 

Looking for tender AND juicy tomorrow.

post #2 of 16
Are you sure you can eat it all?
post #3 of 16

Wow that's a big one!  Foam Army eating good.  I've never injected anything..I've brined poultry,,,do you have a link or any wisdom you can impart? 

post #4 of 16
Thread Starter 

18 hours, 12 in the MES40 using cold smokers w/mesquite & Charcoal in the chip tray. Just trying it to see if I can tell a difference. Used a total of 16 brickets. 6 hours in the oven to finish.....at 201 maybe 202. <shrugs>

 

 

Stick a fork in me baby, I am done!! ZERO resistance! I hope when it cools its sliceable.

 

I put her to bed for the night, I'll try and remember about pictures tomorrow..

 

As to large, if I don't make my baby sister a go bag, she'll just take the left over brisket home tomorrow. If I make a go bag, we might get some sandwiches.... LOL Sister showed up today and bought lunch!! Didn't want me worrying about making bread  and got some pistolettes for tomorrow, so I could concentrate on smoking...LOL

post #5 of 16
Thread Starter 
Quote:
Originally Posted by joeski View Post
 

Wow that's a big one!  Foam Army eating good.  I've never injected anything..I've brined poultry,,,do you have a link or any wisdom you can impart? 

 

I recommend that you go to your local feed & seed, ask for a cattle inoculation syringe. Tell 'em what you are going to do. Its no biggie and it will last a couple a years easy. You are out maybe 3.00. Then start looking at the musculature of your intended meat before you try it. Some say its a moisture helper, I think its more a flavor modifier. Remember two things, cold butter clots in the needle and spices and herbs get stuck too. Its better to numerous small amounts than fewer large amounts which will cause "pooling".

 

Then just practice, see what flavors you like and how best to inject each type of meat. Remember chickens used to be cheap and best to practice on.

post #6 of 16
Thread Starter 

FYI 16 briquettes equals a pink smoke ring in an electric smoker.

 

 

Ok, its hard to see in Real life too.....LOL But you can see it! And you can taste it.

 

 

I cooked this sucker too long again. ! checked it the first time at 199 IT, Next time I am starting checking at 195 IT.

 

I think that the brisket needs to be cooked what I consider hot and fast to come out the way I am expecting. When doing briskets on a firebreather they were soo much better. The meat was actually still red and the collagen had been cooked down.

 

This will be my last brisket for awhile too many of them in a row, need a break. Where are those spare ribs?

post #7 of 16

I like how the charcoal did add the smoke ring.

Richie

 

Thumbs Up

post #8 of 16
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

I like how the charcoal did add the smoke ring.

Richie

 

Thumbs Up

 

Check this out..........

 

 

That's using the electric smoker. Here's the other half.....LOL Sandwiches and I just ran out of mayo!!!!

 

Its tender, its juice, it could have used a bit more salt and pepper but you can always shake that on.....

 

 

I didn't get a Bear-View, I was trying to get out of the way of those appearing to be hungry.

post #9 of 16

I see a smoke ring.........

 

 

 

:biggrin:

 

Tasty looking brisket................Thumbs Up

post #10 of 16
Quote:
Originally Posted by Foamheart View Post
 

 

Check this out..........

 

 

That's using the electric smoker. Here's the other half.....LOL Sandwiches and I just ran out of mayo!!!!

 

Its tender, its juice, it could have used a bit more salt and pepper but you can always shake that on.....

 

 

I didn't get a Bear-View, I was trying to get out of the way of those appearing to be hungry.


Kevin you should get that slicer LOL

Richie

post #11 of 16
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

I see a smoke ring.........

 

:biggrin:

 

Tasty looking brisket................Thumbs Up

 

Thank you sir.... it needed more seasoning. When ya get one thing right another you miss. Ain't that just how it always is. I may have to start mixing and storing simple rubs instead of trusting my hand & eye. Seems with time my eyes have lost there perfect calibration. LOL

 

All in all though, it was a good brisket.

post #12 of 16
Looks tasty to me Foam ! Nice smoke ! icon14.gif
post #13 of 16
Quote:
Originally Posted by Foamheart View Post
 

 

Thank you sir.... it needed more seasoning. When ya get one thing right another you miss. Ain't that just how it always is. I may have to start mixing and storing simple rubs instead of trusting my hand & eye. Seems with time my eyes have lost there perfect calibration. LOL

 

All in all though, it was a good brisket.

Kevin I have an extra pair of 1.25 reading glasses if ya need.

Richie

post #14 of 16
Looks like a tasty brisky!
post #15 of 16
Thread Starter 
Quote:
Originally Posted by tropics View Post
 


Kevin you should get that slicer LOL

Richie

 

When I get rich and famous.  LOL

post #16 of 16
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks tasty to me Foam ! Nice smoke ! icon14.gif

 

 

I made some baked mac & cheese and had a brisket sandwich with it for supper and I am still miserable I am so full.

 

To quote an uncle (who happened to be a bad ass butcher), "A full sick never hurt anybody!"

 

Quote:
Originally Posted by tropics View Post
 

Kevin I have an extra pair of 1.25 reading glasses if ya need.

Richie

 

<Chuckles>

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