That brisket is really looking good TG. Nice bark.Well I'm still awake. A little Channing Tatum movie will do that to a gal. Plus I wasn't quite ready to leave the brisket on it's own. It's still running hotter than I like at about 290, but it still looks & smells good. I'm afraid to leave the little door open to cool it down while I'm sleeping. Don't want it to get too low. I went ahead and let the door open for a bit and made sure the water pan had plenty of water too so hopefully that will come down. Sitting at 160 IT at 5 1/2 hours in.
Off to bed I go.. And probably up early. Lol.
You will note that the when you probe fat it will likely be a higher temperature than the meat. Its time to check you meat with a toothpick, slide a tooth pick into the flat. It should have about the same resistance as slipping the toothpick into butter. If the toothpick slips in easily then wrap that baby in foil then wrap it in a couple of bath towels and toss it into an empty ice chest of a few hours to let it suck the juices back into the beef. Carry on!11 hours in and I'm getting conflicting probe & thermo temps. One says 191, one says 186. I'm inclined to believe the lower since I calibrated that thermometer the other day. I'm a little worried the flat may get dried out though. I guess we'll see. Here it is at about 10 1/2 hours.
You will note that the when you probe fat it will likely be a higher temperature than the meat. Its time to check you meat with a toothpick, slide a tooth pick into the flat. It should have about the same resistance as slipping the toothpick into butter. If the toothpick slips in easily then wrap that baby in foil then wrap it in a couple of bath towels and toss it into an empty ice chest of a few hours to let it suck the juices back into the beef. Carry on!
Brian
Looks awesome to me, I'd have no problem gettin rid of it !:laugh1: Seriously, great job ! :beercheer: :kewl:
Justin
That's always a great plan!I can enjoy some more with some beer for dinner when I get done with work too! I can't wait. Lol.
Thanks B! I would share too.. if you lived a little closer. LOL! My mom's cousin has already decided he's going to put me to work in Upstate NY when I go visit for 4th of July. I sent him the pics. lol.
That's always a great plan!
Your brisket looks good to me - I would eat it
That's probably why I couldn't go to sleep until almost 3! I was so worried about it. I don't think it was dry because I didn't inject (I know alot that don't) but more that I may have left it on a bit long and it was cooking hotter than I wanted. I did put a rub on it though..On the whole thing as I like a nice flavorful bark. I was also using a new probe so I'm getting used to that too. I'm sure I'll have plenty of tries to change things up though. I just love it!
TG I think you're going to find those briskets require a bit more attention and are less forgiving than that butt you made last week. It took me a year to get my consistently right. Even now I say a little prayer before the first slice! I've found injecting with some beef broth boxed with butter and rub helps too. In addition I only apply rub to the fat cap. And only cook the meat fat cap up. That works for me on my electric.
Here is my last brisket smoke.
http://www.smokingmeatforums.com/t/159067/sunday-brisket-at-the-hacienda
But you know what? Looking at your final product I'd say the smoke was successful. If you're really getting into this then your always going to feel that you could have done it a bit better.
...Thats why we keep doing it.
Nice brisket. Now whats next?
B