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Got my brisket on

post #1 of 17
Thread Starter 
It's been awhile since I smoked anything. Been traveling and working a bunch the last couple months. I have a 3 day weekend, so I decided to drop by Costco after work yesterday and grab me a brisket to smoke today. Found a nice looking 12.75 lb prime packer. It was a little thicker in the flat and wasn't super long and skinny. Got her on just a bit past 06:30 this morning. Shooting for a 17:30 finish and dinner about 18:30 tonight.

Salt, pepper, hickory smoke. What else do you need?







post #2 of 17

Looks like a great start!

 

Al

post #3 of 17
Beer you need beer!!!

Should be tasty!
post #4 of 17

mine going in around 10:30 tonight, planning on eating it tomorrow around 6pm, looks almost identical to that one.

post #5 of 17
Thread Starter 
I had to slow down my cook some. I was up over 140 degrees at 3 hours in, and about 174 when I pulled it to wrap about 6 hours in.



post #6 of 17

i think your probe wasn't right, 

it should stall at around 160 and stay that way for several hours.

post #7 of 17
Thread Starter 
Quote:
Originally Posted by spattah View Post

i think your probe wasn't right, 
it should stall at around 160 and stay that way for several hours.
I always double check my temps with another instant read thermometer. It said the same thing. I don't usually ever have much of a stall.
post #8 of 17
Quote:
Originally Posted by spattah View Post

i think your probe wasn't right, 
it should stall at around 160 and stay that way for several hours.

There's no set temp or time that a cut of meat will stall at.

I too very rarely have a stall. But I have had them occur anywhere from 150-180, last 15 minutes to more than an hour.
post #9 of 17

what temp are you smoking it?

post #10 of 17
Thread Starter 
Trying to keep the cooker in the 275 range.

I think I did have a bit of a stall in the mid 170s, from it took about a half hour to get from 174 to 180. But now I'm up to 183 at just about the 8 hour mark.
post #11 of 17
Looking forward to some money shots!popcorn.gif:
post #12 of 17
Thread Starter 
This thing is done. grilling_smilie.gif

I hit 203 a little less than an hour ago, about 8 1/2 into the smoke. I let the fire die down to back off the temps and just put a small wood chunk in to keep a little bit of heat in the cook chamber, basically using it as a warmer now.

This has to be a record even for me.

More pics forthcoming.
post #13 of 17
Quote:
Originally Posted by JCBigler View Post

This thing is done. grilling_smilie.gif

I hit 203 a little less than an hour ago, about 8 1/2 into the smoke. I let the fire die down to back off the temps and just put a small wood chunk in to keep a little bit of heat in the cook chamber, basically using it as a warmer now.

This has to be a record even for me.

More pics forthcoming.

Sounds about right time wise . Looked good at the 160 mark. icon14.gif
post #14 of 17
Thread Starter 
Finally cut and ate.

It turned out fantastic. It was just the right amount of tender, but not fall apart over cooked. So moist and delicious. I was afraid that the aggressive cook and finishing hours early would make it dry out or be over cooked. right at 203 degrees I started pulling the fire back and just maintaining a temp of about 180-200 to keep it warm.

One unforeseen outcome...my wife was supposed to pick up some cabbage for coleslaw. Well, she forgot, even though that was the main reason she went to the store. So I had some cole slaw mix made up and had boiled some potatoes for potato salad. I decided to dump the coleslaw mix into the potato salad. It turned out great. The sweet and vinegary taste of the potato salad complimented th salt and pepper of the brisket perfectly. I'm going to have to experiment with that some.





post #15 of 17
Tasty looking brisky! I like saving some for hash the next morning.
post #16 of 17
Brisket looks awesome!
Point worthy icon14.gif
post #17 of 17

Very nice brisket, looks like a great meal.

 

Points!

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