Trimmed and ready for rub. There was a big gouge in the middle of the brisket that went through the fat cap and into the meat. Probably was going to just burn in the smoker so I decided to just trim it off.
The brisket smoke
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Got the rub on and ready for the smoker. Used Jeff's original rub recipe.
Into the smoker. Had some issues with getting the thin blue smoke.
Had a fire form in my chip try. So I just removed it. That problem solved. My AMNPS wouldn't stay going. I had a water pan on the rack directly above the AMNPS and figured it was not getting enough airflow. So I moved the water pan and brisket up a rack and moved my AMNPS all the way to the right.
Now I've got thin blue smoke.
Into the smoker. Had some issues with getting the thin blue smoke.
Had a fire form in my chip try. So I just removed it. That problem solved. My AMNPS wouldn't stay going. I had a water pan on the rack directly above the AMNPS and figured it was not getting enough airflow. So I moved the water pan and brisket up a rack and moved my AMNPS all the way to the right.
Now I've got thin blue smoke.
Rings Я Us
Smoking Guru
About 3-4 hours in and its looking good. Temp has held steady in the smoker at around 240*. Spritzed with apple juice a few times already. Water pan is full. I think I'm just going to drop the temp down to 225 and get some sleep tonight and check in on this thing in the morning. Not going to worry too much about it.
Rings Я Us
Smoking Guru
:popcorn. Well I'll be watching. I just put one on myself for tomorrow night dinner... can't go wrong with a good brisket.....
Just checked the brisket. IT is 162*. We are probably somewhere in the stall. I guess I will check on it again in a couple hours.
Last edited:
lancep
Master of the Pit
natej
Smoking Fanatic
Been in the smoker 16 hours now. Still in the stall I believe. IT is 165 in the thickest part of the flat. I have The smoker set at 240* with a full water pan.
Any advice?
Should I just keep going as is and ride this out? I just insert my probe to monitor IT. It went in with no resistance
Increase temp? Remove water pan? Don't want to wrap it as I have a beautiful bark and don't want to mess it up.
.
Any advice?
Should I just keep going as is and ride this out? I just insert my probe to monitor IT. It went in with no resistance
Increase temp? Remove water pan? Don't want to wrap it as I have a beautiful bark and don't want to mess it up.
.
Last edited:
smokincruz
Newbie
Well, you still have some time before dinner so I suspect the temp on the thinner side will run about 171/172ish, so the thick part should be coming out of the stall soon. (For me, I wrap at the stall and let it go) Another 4/5 hours should just about get you there, then an hour in the cooler. Looks like you have the remote temp probe, so at least you don't have to open the door to monitor the temp. Looks great. Keep going and chill the beer!
Needs to be done at 8 but will also need time to do some burnt ends with the point. So I got plenty of time. since the last post the IT is up to 168*
Rings Я Us
Smoking Guru
195 probe softness check.. 200.. should be no resistance.. like checking a cake almost.
Last edited:
IT 190*
Temp is increasing about 10* every hour.
Probed it with a wooden skewer. No resistance at first but then felt a little resistance about where the middle of the brisket is. I figured another 30 minutes and I'll check again.
The point is tender and thinner part/edge of the flat is tender and probed like soft butter with no resistance.
Temp is increasing about 10* every hour.
Probed it with a wooden skewer. No resistance at first but then felt a little resistance about where the middle of the brisket is. I figured another 30 minutes and I'll check again.
The point is tender and thinner part/edge of the flat is tender and probed like soft butter with no resistance.
Rings Я Us
Smoking Guru
Just pulled from the cooler and has been resting on cutting board about 15 minutes.
sliced brisket in half after about 90 minutes resting in cooler.
Cubed the point half and wrapped the flat in foil and stuck it back in the cooler for slicing later on.
Added some BBQ sauce and rub to the cubes and mixed it round easily. Those cubed are falling apart. Ready to go in the smoker.
sliced brisket in half after about 90 minutes resting in cooler.
Cubed the point half and wrapped the flat in foil and stuck it back in the cooler for slicing later on.
Added some BBQ sauce and rub to the cubes and mixed it round easily. Those cubed are falling apart. Ready to go in the smoker.
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