Brisket number 2

haglered

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Original poster

Jul 23, 2008

47

10

• Aug 2, 2008

• #1

It's 11:30 at night and Brisket number 2 has been in the smoker for 3 and 1/2 hours.

The wife mixed the rub and paste. We collaborated on the mop.

We are using a slightly modified version of one of Raichlen's recipes called Oklahoma Brisket. It looked good on the show so we decided to try it this weekend with Brisket number 2.

The Brisket is about 10 pounds.

Here is some q-view of the preped meat after it was just placed on the smoker....

 

1894

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Apr 19, 2008

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Near salt city NY

• Aug 2, 2008

• #2

Looks great !!! Keep the QVIEW coming

 

ronp

Gone but not forgotten. RIP

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Apr 27, 2008

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• Aug 2, 2008

• #3

Nice keep the pics coming.

 

haglered

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Thread starter

Jul 23, 2008

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• Aug 2, 2008

• #4

It is now 2:30 in the morning the Brisket is still on the smoker. I put tin foil under is at 11:30 and then covered it at 1:15 AM with tin foil as Raichlen suggested I do at 4 hours.

I am letting the charcoal left in the firebox burn down. There is still a lot in it. I was planning on bringing the Brisket inside at 4 hours and putting it covered in the oven for the last 4 hours but decided that would be a waste of charcoal.

last internal temp check was at 12:25 The highest reading was 140. (I am not sure I trust that themometer.) I will give this Brisket at least 8 hours of cooking, probably more. As soon as the smoker drops and stays below about 180 I will pull the Brisket inside and put it in the oven at 200

Here is a q-view of it at about 11:30 when I flipped it and put foil under the meat.

 

haglered

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Jul 23, 2008

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• Aug 2, 2008

• #5

At 3:AM the internal was 160. Smoker temp was 200

 

doctor phreak

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Mar 11, 2008

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oklahoma city

• Aug 2, 2008

• #6

you're almost there man...looks good

 

haglered

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Jul 23, 2008

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• Aug 3, 2008

• #7

It has been a long day with little sleep. I pulled the brisket inside 3:15 AM and put it still wrapped in the foil in a 200 degree oven. I went to bed leaving it cooking slowly. At 6:45 AM I pulled it from the oven and took the internal temp. It was 180




After comming out of the oven



We sliced the Brisket



It was goooooood....

I spent the rest of the day going to the farmers market and smoking a slab of ribs and then some hot dogs and smoked sausage. I am tired.....

Good smoking to you all and good night.

 

ohm

StickBurners

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Jul 26, 2008

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Texas

• Aug 3, 2008

• #8

Very nice I wish mine turned out that good maybe next time.

 

kratzx4

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Jul 5, 2007

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Mount Orab, Ohio

• Aug 3, 2008

• #9

Great looking smoke. Job well done

 

daboys

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Mar 30, 2008

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Ft. Dodge Ia

• Aug 3, 2008

• #10

Good looking brisket. And nice slicing job too. I need to get an electric slicer. Never seem to get my slices even using a knife.

 

sumosmoke

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Dec 29, 2007

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New Smyrna Beach, FL

• Aug 3, 2008

• #11

Great looking brisket smoke, looked like it would make a delicious breakfast!! Points to you and the wife for a great smoke!

 

bb53chevpro

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Dec 29, 2007

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• Aug 3, 2008

• #12

Great looking brisket. Just love the all night smokes.