or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Propane Smokers › First Smoke Right Now!! 13# Brisket
New Posts  All Forums:Forum Nav:

First Smoke Right Now!! 13# Brisket - Page 3

post #41 of 68
Thread Starter 
8:47pm8:53pmI'm confused...

Anyway - I'm in the thirteenth hour since the brisket went into the smoker, fat side down the entire time. Meat Temp is 170° and rising approx. 2° each hour. Just foiled it, fat side up. Plan on pulling the brisket out at 190° and wrapping it up and putting it in a cooler for the night.
post #42 of 68
So, if I can make it to Spoons Coffee House on N. Wellwood Avenue by noon, you’ll run me up a sammich, right?icon_wink.gif
post #43 of 68
Thread Starter 
Sure thing! I'll jump in my PDT_Armataz_01_42.gif and zoom up Wellwood in a jiffy!!!
post #44 of 68
SmokeEater, sound's like your in the last stretch nowPDT_Armataz_01_34.gif , after you foil it and put it in the cooler get some well deserved sleep and dream of the thin blue smoke and some brisket for breakfast!!!
post #45 of 68
Thread Starter 
I like that part about the "last stretch" while seeing your horse galloping towards the finish line! In the last hour, my brisket went from 170 to 179°. At this rate, I'll be done before midnight. PDT_Armataz_01_11.gif
post #46 of 68
Thread Starter 
Hit 190° at 11:20pm. Pulled it out and wrapped it in another layer of foil, and set it in a cooler that I pre-heated w/ boiling water. Surrounded the brisket with towels fresh out of a hot dryer. Over the past hour, the meat temp only rose 1°, but has since dropped down to 189°. I have heard that meat temperature will continue to rise almost 10° after being removed from a heat source. PDT_Armataz_01_02.gif Go figure...

I'm glad I wrapped the water pan w/ foil as clean-up there was easy. The rest will have to wait till tomorrow, as I am off to bed icon_neutral.gif
post #47 of 68
Well folk's it looks like we have a 13# bouncing baby brisket!!!!icon_razz.gif

SmokeEater, Job well done, enjoy the fruits of your labor tommorow smile.gif
post #48 of 68

Tomorrow (later)

SmokeEater -

Enjoy your first smoke! There's nothing quite like it! Do't forget to get some pictures now!

post #49 of 68
It was fun to follow along with you on your smoke today. Enjoy the fruits of your labor tomorrow.
post #50 of 68
Super job SmokeEater, enjoy that brisket. Let us know how it tastes.

Keep Smokin
post #51 of 68
Thread Starter 
PDT_Armataz_01_09.gif Well, it's morning here in NY. Almost 8am. Slept 7 hours, but it feels like I worked last night. The meat is still in the cooler, running at about 154° (again this thermometer is awesome - don't know how people can say bad things about them).

PDT_Armataz_01_30.gif Looking for recipes for baked beans, and was also wondering if I need to make any sauce for the brisket. Any bean recipes? Thoughts/recipes for brisket sauces?

PDT_Armataz_01_37.gif Thank you all again for helping me give birth to my beautiful baby brisket! I couldn't have done it without you - well, I coulda, but she woulda been UGLY, BURNT & DRY!!!

PDT_Armataz_01_28.gif Pictures of my baby will be posted later, when she comes out of the incubator.
post #52 of 68
These are the official baked beans of the SMF. Well maybe not official, but they sure are good.


Congratulations on your inaugural smoke.PDT_Armataz_01_37.gif
post #53 of 68
Thread Starter 
Thanks! and thanks! I might do 'em in the smoker I'm gonna fire up the smoker for some ABTs as well.
post #54 of 68

Sounds like a good time.
post #55 of 68
Awesome job SmokeEater...waiting for final pics..drooling just thinking about about it.PDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #56 of 68
Wish it was me Cajun1, no brisket in my immediate future thoughPDT_Armataz_01_33.gif
post #57 of 68
Sorry cajunsmoker....post has been editedicon_redface.gificon_redface.gificon_redface.gif
post #58 of 68
Thread Starter 

Home-stretch questions???

Whipped up some of Dutch's Wicked Baked Beans, along with some ABTs that I stuffed with a combination of sausage, grated pecorino romano cheese, and soft cream cheese with chive & onion. Gonna smoke them this afternoon. Friends coming over around 3ish. Meat temp just fell to 139°, and it is still wrapped in foil and in the oven now.

What temp should I keep the oven at?
Should I slice it up now, or wait till later?

ABTs & beans:
Do I smoke the ABTs & beans at 225°?
Smoke for 2.5-3 hours?

Can I smoke corn? If so, how?
post #59 of 68
I have replied to each question within the quote SmokeEater.

This is not exactly how I've done it, but I just noticed Jeff's link a couple days ago and he obviously knows his stuff. My method is pretty much the same. Here is the link.

post #60 of 68
Make sure you have some liquids in the foil wrap, if not add some apple juice to keep it moist (you should be good though)
Anyways if I make it to Spoons Coffee House on N. Wellwood will ya run me up some brisket & wicked beansicon_rolleyes.gif LOL
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Propane Smokers
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Propane Smokers › First Smoke Right Now!! 13# Brisket