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Todays Smoke - - Brisket!

post #1 of 14
Thread Starter 
Today, I am smoking 2/3 of a big a#@ brisket that I bought a couple of weeks ago. I am using my ECB once again! This is the point and the middle section. Put it in at Noonthirty.
post #2 of 14
Nice Brent! Your gonna be up LATE!!! I have a 15.1#er that I put on about 6am. I couldn't decide if I wanted to do it, so I said #$%^& it!!!

I'm at about 160 now.

Keep us updated! Is this your first one?
post #3 of 14
Thread Starter 
This is only my second one. The two pieces together weigh about 10#'s. It is about 70F here in Nashville, TN and am maintaining a pretty constant 230F. I did my first mop @ 2:30 with Jim Beam BBQ sauce mixed with Brown sugar and mustard with a dash of Worschetishishetrsheteritershister sauce. Already at 130F. It is rising a lot faster than I had expected. Could it be because the meat was frozen and when I thawed it, it lost a good amount of blood?
post #4 of 14
Looking good.
post #5 of 14
Thread Starter 
If my smoker temp is maxing out at 230F, any ideas on why the brisket is already at 140F in just 3 hrs? Could it be because of the situation that I spoke of earlier?
post #6 of 14
Are you sure that the temperature of the smoker is accurate? Is the thermometer calibrated?
post #7 of 14
Thread Starter 
Good q. I just checked with 2 diff thermometers and it is actually at 250F. I guess that could explain the temp. Anyway, The meat has hit the plateau as it has now been at 140F for 1.5 hrs. Just re-mopped.
post #8 of 14
It looks real good and I bet it will taste even better.
post #9 of 14
Thread Starter 
OK, fellas. 5.5 hours in, 3rd mop and at 160F. For slicing thin, what temp should I pull it at...185F?
post #10 of 14
180 if you are slicing. Don't cut too thin or it will fall apart. Looks great!!!!!!PDT_Armataz_01_37.gif
post #11 of 14
Fine looking Brisket!! Man, I think I can smell it!!PDT_Armataz_01_28.gif
post #12 of 14
Don't go by temp, go by feel.................when your probe slides in with NO resistance, it's done!! icon_mrgreen.gif
post #13 of 14
Thread Starter 
Finished product after 8hrs and 182F! Darn Tasty too!
post #14 of 14
Nice job Brent, keep it up.PDT_Armataz_01_34.gif
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