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Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions? - Page 2

post #21 of 39
Just remember, every piece of meat is different....WHY?....Who knows really, but it it true.....The Plateau is the strangest thing & I have even had temperatures drop about 4-5* during this with no change in wind, outside temps or anything with the smoker set at 225* the whole time.

I think your temps sound about right to me. I would get it to 165* and foil it.
post #22 of 39
I cooked one yesterday and the high was only 33. I did mine in the garage to block the wind and it worked out great, so I don't think the temp is going to be a problem.
post #23 of 39
Thread Starter 
Man, you guys who've helped out, completely rock! Thanks. An hour later (6 hrs), I'm still sitting at 160 degrees. I'm praying that I've hit my plateau and it'll stay within range for a while. I've moved the brisket away from the firebox and I'm soaking it with the mop; my temps have remained at the 220 level the entire time. The wind isn't blowing at all now.
post #24 of 39
Sounds like you're back on track...........good news.
post #25 of 39
You got it going on, sounds perfect, just be patient.

What time are you planning on serving it? If it gets done early, use the cooler method of keeping it hot. You can even pour hot water into the cooler (just make sure you dump the water out before adding the brisketbiggrin.gif ) to get it "pre-heated".......Put the foiled brisket in the cooler & pack the cooler with newspaper, towels, blanket, etc. This really works well!
post #26 of 39
Thread Starter 
First photo, last night-Mustard, Rub, and Brown Sugar
Attachment 12302

Smoker at 4 am. Ain't she a beaut!
Attachment 12303

5 hours into the smoke (when I was panicking!)
Attachment 12304

Crazy, eight hours into it and I'm still sitting a little above 160. I thought by the way that things were going, I'd be feeding it to the dog by now!
post #27 of 39
Looking good. That there smoker is a looker now
post #28 of 39
Excellent, looks perfect!
post #29 of 39
Thread Starter 
Well here it is. Man, was it good! I foiled it at 165 with a healthy dose of mop, and when it hit 185 degrees it was sent to the cooler for a couple of hours.

This was the first time that I've taken photos of my food, and I don't think that the pics do it justice--I shouldn't have taken photos of the middle, oh well....Plus by the time I took these photos, my buddy and I were finishing off a 30 pack of Bud Light, so I shouldn't have been operating any electronic devices.

Anyway, the brisket had a great smoke ring, it was tender and juicy with a perfect amount of smoke flavor--zero dryness or toughness. Wow, I can't believe that this thing turned out as well as it did. One of the coolest parts to me was that the point pulled and the flat sliced.

We made some ABT's with a combination of cream cheese, cayenne, and cheddar; Dutch's beans; soul food mac n' cheese; home made BBQ sauce; and my wife made an apple pie. Good stuff!

Thanks so much to those members who helped me out during this smoke!

post #30 of 39
Very, very good job. It looks like a pro did that brisket.................points my friend.
post #31 of 39

Your hired

Man - I wished my first one came out like that! Superb job PDT_Armataz_01_37.gif
post #32 of 39
Great job. That brisket looks like it came out really good.
post #33 of 39
Now THAT'S what I'm talking about!.....Patience pays off again.
Excellent job!
post #34 of 39
Looks like a great spread. All the fixings of a very tasty meal!

Points for a great start!
post #35 of 39
Super job! Points to you. I have a Cimarron also and they are great...
post #36 of 39
Nice looking meal!
post #37 of 39
Thread Starter 
You folks rock--I couldn't have done it without this forum. I was proud as a peacock that night.
post #38 of 39
You should be proud it looks fantastic PDT_Armataz_01_37.gif
post #39 of 39
What an outstanding group to walk a fellow through an entire thirty pack opps I meant smoke. Right On! Looks great. PDT_Armataz_01_28.gif
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