Mid morning brisket and a new thermometer test. Finished pics.

kam59

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• Jul 4, 2017

• #1

A good friend had asked if we would cook a brisket and some ribs for her and her mom and dad so today seemed like a good day since I needed to do a test review on a Bluetooth unit that I was asked to test.

My wife pulled a Creek stone choice from the freezer the other day to thaw and I got it trimmed up this morning and seasoned while I was waiting on Little Mama to heat up.

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• kam59
• Jul 4, 2017

Pardon all of the wires but I am running the test unit next to my Maverick for comparisons.

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• kam59
• Jul 4, 2017

The test unit is an Ink Bird and this particular unit has a 6 probe capability.

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• kam59
• Jul 4, 2017

 

Last edited: Jul 4, 2017

ab canuck

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• Jul 4, 2017

• #2

  Nice, Let us know what your thoughts are on both...lol

 

Rings Я Us

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• Jul 4, 2017

• #3

Haha [emoji]128077[/emoji] that brisket looks like it's in a laboratory environment [emoji]129299[/emoji] sweet!

 

kam59

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• Jul 4, 2017

• #4

Will do AB. I have never been a fan of Bluetooth but I will see what it can do.

 

kam59

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Rings R Us said:

Haha [emoji]128077[/emoji] that brisket looks like it's in a laboratory environment [emoji]129299[/emoji] sweet!

Click to expand...

LOL I was thinking the same thing Rings R Us while I was trying to figure out what wire went where. Hahahahaha.

 

hardcookin

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• Jul 4, 2017

• #6

Hope the wires are color coded. :jaw-dropping:

 

kam59

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• Jul 4, 2017

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hardcookin said:

Hope the wires are color coded.

Click to expand...

LOL nope!!! #livingontheedge!!! Hahahaha.

 

kam59

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• Jul 4, 2017

• #8

165° time to pan.

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• kam59
• Jul 4, 2017

 

• 

Reactions: Rings Я Us

kam59

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Here are the brisket finished pics. This was a 13 lb. choice 9 hour cook start to finish.

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• kam59
• Jul 4, 2017

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• kam59
• Jul 4, 2017

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• kam59
• Jul 4, 2017

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• kam59
• Jul 4, 2017

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• kam59
• Jul 4, 2017

And we did a couple racks of ribs as well.

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• kam59
• Jul 4, 2017

 

• 

Reactions: ab canuck and SmokinAl

ab canuck

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• Jul 5, 2017

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That is some beautiful looking Q-view.... that is a definite Point.... Great Job

 

Rings Я Us

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Daaaaaaaa.......mmmmmmmmm...! [emoji]128077[/emoji]

 

SmokinAl

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• Jul 5, 2017

• #12

Very nicely done!

Both the ribs & the brisket look fantastic!

Point!

Al

 

smokingwxman

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• Jul 5, 2017

• #13

Man that looks amazing.  Now I want to smoke another brisket!

 

sontavas

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• Jul 5, 2017

• #14

Great looking Brisket.  Do you cover your Pan with Foil after 165 degrees?  I usually use foil or butcher paper but that looks extra juicy, I might have to try the pan.

 

kam59

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• Jul 5, 2017

• #15

Thank you everyone it was a fun cook.

 

kam59

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• #16

sontavas said:

 
Great looking Brisket.  Do you cover your Pan with Foil after 165 degrees?  I usually use foil or butcher paper but that looks extra juicy, I might have to try the pan.

Click to expand...

I cook the brisket on the grate and once the brisket reaches 165°/170° and the color is where I want it I pan the brisket and cover with foil to finish. I put my probe through the foil and into the center of the flat to monitor the temp. I bring the brisket to 205° then check for probe tender. If it is ready the brisket rests covered in my cambro or oven down to 106°/165° for slicing. This can take up to 3 hours if I get pushed I vent off the brisket early by removing the foil cover.

I hope this helps. :)