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try try again with qview

post #1 of 19
Thread Starter 
Well after my first attempt at brisket failed miserably I am at it again. This time a 9 lb brisket with a 9 lb pork butt. They have been in for 2 hours.
I just opened to squirt with some apple juice.

post #2 of 19
Better luck on this go around. Keep us posted.
post #3 of 19
Looks good so far. biggrin.gif
post #4 of 19
Thread Starter 
They are at 101* (pork) and 107* brisket already after 2 and 3/5 hours. Does that seem like it is rising too fast? I have been keeping the smoker at about 230 but I am fighting wind so I am not real sure what the grate temp is.
post #5 of 19
Go with the flow man. Pretty soon they will be stalled at 165 for 2-3 hours and you will be thinking why aren't they going up in temp. Just sit back have a few beers and enjoy the smoke it will all turn out ok.
post #6 of 19
Thread Starter 
Thanks for the reassurance.
post #7 of 19
Thread Starter 
Here are qview during the last two mops

post #8 of 19
I agree with RB, I always feel they are cooking to fast then the stall happens and we wait. If they do get done sooner then you want remember to foil and wrap in a towel and put in a cooler to stay warm
post #9 of 19
Nothing seems to go on a schedule when smoking. Just make sure you have plenty of time and can keep it warm if it's done early. The cooler trick is a good one. Warning though, when you open the cooler, the smell coming from it is so good it's unbelievable. Good looking smoke so far.
post #10 of 19
Looking good.

I am smoking some baby backs right now and am about 1/2 way in timewise. I was concerned about the fast rising temp of the meat also, but after reading this and another post about stalling, I felt a little better.

Good luck with your smoking!
post #11 of 19
You are looking good so far. Just don't forget to let them rest in a cooler for at least an hour. Two or more would be better. But you are looking good right now.
post #12 of 19
Yeppers it looking really good and it looks like you are ready for the stall if it happens and then you need to just wait it out. There's nothing you can do to the stall but grab another beverage and sit it out. It will be worth it too. Believe Me.
post #13 of 19
Thread Starter 
I decided to add a late arrival. ABT's. Just after foiling the meat.
before foiling.

post #14 of 19
Looks like it's gonna be good. I just love a good brisket.
post #15 of 19
Looks like its going great and the ABT's are a good addition PDT_Armataz_01_34.gif
post #16 of 19
Thread Starter 
Well it finished well. The brisket came out very good. The pork butt was a little less than perfect but good and the ABT's were great. I went to 205 * with the butt and rested in cooler for 3 hours but the thermometer must have been in fat or something cause it is not as tender as it should be but not bad. Some of it was better than the rest.

I made the brisket to be pulled but sliced a few slices.

Pulled brisket

pulled pork

I almost forgot to post the fishing abt's

Thanks mmm.
post #17 of 19
Hip Hip Hooray!!! points.giffor getting back on that smoking train! Good job on the Brisk & PP!! PDT_Armataz_01_37.gifPDT_Armataz_01_37.gifWoo Hoo!!!! Smoke on, smoke hard, smoke often!!!!!!
post #18 of 19
Great smoke man, nothing like putting in work on a brisket and then getting to enjoy your labor!!!
post #19 of 19
Great job! fine looking smoke
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