Toggle sidebar

Recent content by jvanhees

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jvanhees

    2.5 lb brisket cap

    I took the left over half, and cut it up into small chunks.  We ate the rest of it like pulled pork the next day...way easier to eat that way.  Wife enjoyed it again.  Thanks for the help guys!  Venison sausage next
  2. jvanhees

    2.5 lb brisket cap

    Well the taste was excellent!  No doubt.  That fat...oh man!!!  ;)  It was a little tough to pull apart as a sandwhich type meal....but if I cut it up and then made a pulled type recipe from the cut up chunks, it would have been perfect.  The wife said she liked it....and I could tell when she...
  3. jvanhees

    2.5 lb brisket cap

    LOL  a little dirty from the builders but that shiny finish puts a nice tang in the bark!
  4. jvanhees

    2.5 lb brisket cap

  5. jvanhees

    2.5 lb brisket cap

    For Gary!
  6. jvanhees

    2.5 lb brisket cap

    Again, great info.  She is resting in a cooler wrapped in a towel right now.  Wife is still hungry!  Giving it a good rest. Yessir!
  7. jvanhees

    2.5 lb brisket cap

    Ok, thank you for the great info.  Why would it keep going downhill? it just hit 190....I will pull it and let it rest for 30-45 mins. Ahh makes sense...thanks!
  8. jvanhees

    2.5 lb brisket cap

    Ahh good point....didn't think about that.  I am in SE MI.  Sitting at 172 currently. I shouldn't have delayed it by dropping temp for mule's "drying out" purpose, or the fact that it will most likely not be done in time now....but that is ok.  I have beer. I thought as fast as it was cooking...
  9. jvanhees

    2.5 lb brisket cap

    Once I dropped temp, internal temp stopped completely.  At least got some extra smoke before I foil it.  Now I went up to 250 now to finish.  At IT of 160 right now, 3 hours in..
  10. jvanhees

    2.5 lb brisket cap

    Thanks David! I Dropped the temp to 160 to slow it down a bit.  We wont be eating till 8.  Is that necessary?  Or should I let it rest for that extra time instead? Currently at 153 internal temp.
  11. jvanhees

    2.5 lb brisket cap

    And hour and a half in. 149 degrees.
  12. jvanhees

    2.5 lb brisket cap

    Is that rising too fast? Recommendations? Here is a pic of the cut in package.
  13. jvanhees

    2.5 lb brisket cap

    So, first attempt at a brisket. Picked up this 2.5 lb cut at Meijer. Never heard of a cap flat? Put my rub on last night and wrapped in plastic for 18 hours. Let it get to room temp today, and put it in the smoker at 330 pm. Been a little over an hour at 225 and the meat went from room temp...
  14. jvanhees

    Sweet n Spicy Venison Jerky: Smoker Sunday

    LOL, popcorn fart...well that's a new one! Yes is was very moist/damp when I started so it probably needed longer in the smoker. I left it on my counter for a few hours that evening, and it helped a little.   I used Morton Tenderquick. It tastes amazing, and is tender as heck, just not quite...
  15. jvanhees

    Sweet n Spicy Venison Jerky: Smoker Sunday

    Left the meat out overnight, hoping it would dry out more.  It is really really tender and not hard at all. Maybe I didn't smoke long enough?  But 160 for 4 hours is long!  Not sure what happened.  Great taste but I prefer it more dried out.
See more
Top Bottom
Back
Clicky