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Midnight Brisket

post #1 of 19
Thread Starter 

Put this beauty on the WSM at midnight.  I'm trying Jeff's Texas rub for the first time.  It's a USDA Choice 9.5 lb flat, smoking at 250 degrees till done, then wrap and rest.

 

post #2 of 19

Nice looking brisket!

 

Great start!

 

Al

post #3 of 19
Thread Starter 

It hit 200 degrees after 14 hrs, but I still felt some resistance when probing.  I continued for another 2 hrs and an IT of 206.  Probed like buttah!  Wrapped in foil and towels and resting in a cooler.  

 

Smoked fat cap up, with no rub on the cap.  Still plenty of color.

 

This is the meat side with Jeff's Texas rub.  I can't wait to slice this thing!

 

Thanks for looking.

 

Mike

post #4 of 19

Mike that looks great I am drooling thinking of the plated shot.

Richie

post #5 of 19

The true test of patience is the waiting for the rest period. The smoking I can handle since it happens outside. The resting on the other hand, when the house is full of the smells of smoked meats, is another story entirely... :drool

 

 

 

Looks amazing from here!!! 

post #6 of 19

Beautiful Color!!:drool

Nice Bark!!!Thumbs Up

Be Back for the Finale Shots!!

 

:popcorn

 

Bear

post #7 of 19
drool.gif:popcorn:drool
post #8 of 19
Thread Starter 

Thanks guys!  I appreciate the compliments.  It is fall apart tender and moist, the way my GF prefers her brisket.  I like my slices to be pull apart, not fall apart.  :icon_rolleyes:  The flavor is awesome, I will use Jeff's Texas rub again.

 

 

Mike


Edited by mike5051 - 5/8/16 at 5:41pm
post #9 of 19
Chop me up a sammie!
post #10 of 19
Thread Starter 
Quote:
Originally Posted by sfprankster View Post
 

The true test of patience is the waiting for the rest period. The smoking I can handle since it happens outside. The resting on the other hand, when the house is full of the smells of smoked meats, is another story entirely... :drool

 

 

 

Looks amazing from here!!! 

LOL!  I rest it outside to avoid the complications!

 

Mike

post #11 of 19
Thread Starter 
Quote:
Originally Posted by b-one View Post

Chop me up a sammie!

Thanks b-one!  Coming right up!

 

Mike

post #12 of 19
Quote:
Originally Posted by mike5051 View Post
 

LOL!  I rest it outside to avoid the complications!

 

Mike

 

I live out in the sticks and leaving anything outside, for prolonged periods, draws the local critters to the party. 

post #13 of 19

Nice job Mike, the brisket looks fantastic!

 

Al

post #14 of 19

Those Pics of the slices look Great, Mike!!:drool-------------:points:

 

Nice Job!Thumbs Up

 

 

Bear

post #15 of 19
Thread Starter 

Thank you Al and Bear!  I appreciate the points Bear and Tropics.  This brisket had great flavor, we loved it.  

 

Mike

post #16 of 19
Damn! That's worth a 12 pack of Shiner!! I think I can actually taste that, points to you sir!!!
post #17 of 19

Marvelous meat, Mike!

 

Points for great beef.

 

Disco

post #18 of 19
Thread Starter 

Thanks Lance and Disco! I appreciate the points. I'm having some leftovers tonight.  This was a tasty brisket!

 

Mike

post #19 of 19

   Looks great. Thanks for the stats on the timings.

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