Second go at Brisket

ivanstein

Fire Starter

Original poster

Jul 26, 2015

55

11

Wichita Kansas

• Sep 18, 2015

• #1

I am trying a 15lb brisket. It's my second one. First was ok, but not as good as I would have liked. I'll try to keep this up to date as I go through the cook.

First things first. Here is the raw product...check the price!

So, its not going to be a terrible loss if it goes wrong.

I put some salt and pepper on it with some garlic and onion powder. Keep it simple I guess. Some guy at work who smokes professionally with a trailer and such said to use 3 parts Dr. Pepper and one part good tequila or cheap rum. Soak it for 12 hours, then dry rub it and rest for another 12. But, by then I will have starved and all my friends will have gone to Twin Peaks instead.

So, here we go again!

 

davesfroggin

Smoke Blower

Aug 22, 2015

108

14

Urbandale,Iowa

• Sep 18, 2015

• #2

Wow. That's a steal! I bought just the flat for almost the same price.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Sep 18, 2015

• #3

I see You bought that at a Commisary , right ? That explains the lower cost ? I wish I could find a Civilian market that offered that price :icon_cry:

Good score ! ! !

 

ivanstein

Fire Starter

Original poster

Thread starter

Jul 26, 2015

55

11

Wichita Kansas

• Sep 19, 2015

• #4

Yep. I have a buddy on base that helped me procure it. It's fair payment for helping him drink all his beer.

At 5 am, my pit temp fell down to less than 220 and my maverick woke me up. So, I put more coals in and found the meat in the stall. So, I've wrapped it up and I'm going back to bed. It looked pretty good, but still feels very firm. Internal temp sitting at 170±. Maybe it will be done sooner than I thought!

 

rachel1784

Newbie

Sep 21, 2014

7

10

• Sep 19, 2015

• #5

What was the internal temp when you wrapped it?

 

ivanstein

Fire Starter

Original poster

Thread starter

Jul 26, 2015

55

11

Wichita Kansas

• Sep 20, 2015

• #6

I wrapped it at about 165. It was early and I hadn't slept well, so I don't remember. It's been 20 hours since I have slept at all! LOL.

The brisket started at 8pm and finished right around noon. So about 16 hours. I wrapped it even more and kept it in a cooler for holding and put it in the oven about 5 pm to warm a bit. From a 15 pound brisket, I have about 6 ounces left! I think it was a hit!

Seemed a bit dry on the flat but had amazing flavor. The point was moist and cut with a fork tender. Good stuff.

I made ABTs, well, maybe more like incendiary bomb buffalo turds. Not as big of an explosion but will end up killing more people! LOL! They were a big hit as well. They only lasted about 5 minutes out of the smoker!

Next week, I think I will smoke some meat loaf again. Or some ribs...or some butt...or some chicken....

;)

 

joes bbq ribs

Meat Mopper

Jul 28, 2015

157

33

Peoria, AZ

• Sep 20, 2015

• #7

Ivanstein, WOW Great price, nice score. Keep us up to date with pictures and the outcome of your Brisket smoke!

Happy Smokin'
-Joe

 

chefjeff

Newbie

Dec 16, 2010

9

10

Milwaukee, Wisconsin.

• Sep 24, 2015

• #8

I want to go to Twin peaks too, LOL, Nice price on the brisket.

 

slimc

Smoke Blower

Nov 24, 2014

112

81

Bensalem pa

• Sep 28, 2015

• #9

sounds great, i can't find a whole brisket in PA under $80. Good to hear it turned out