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going to do my first brisket...qview added
I didn't foil it when mine stalled for 4+ hours, but I wanted to. I did raise the temp by 10 degrees though. It started creeping up slowly after I did that.. -
going to do my first brisket...qview added
It did have some moisture, though I would have preferred a little more. That said, I wouldn't call it dry at all. The burnt ends came out pretty good. My only complaints are the sweetness of the rub and the lack of smoke ring. Which I'm sure was because it stopped producing smoke abut an hour... -
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20130526_141734.jpg
- kingt36
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going to do my first brisket...qview added
The brisket tastes ok. I used Jeff's rub and while I love it on pork, I don't really care for the sweetness of the bark on brisket. Next time, I'll go with SPOG. I will definitely use Eric's method as well. Here are some pics: I decided to go ahead and try my hand at some burnt ends also... -
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- kingt36
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20130526_122208.jpg
- kingt36
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20130526_121754.jpg
- kingt36
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20130526_121744.jpg
- kingt36
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- Album: going to do my first brisket...qview added
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going to do my first brisket...qview added
No problem with that at all..I will probably do just that.. Thought I'd share a couple of pre-rest pics while I'm still up: The fat cap side.. The other side.. -
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- kingt36
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20130526_021822.jpg
- kingt36
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going to do my first brisket...qview added
At hour 15..sitting at 187 degrees. Probably going to go ahead and pull it off the smoker in a few minutes and get it wrapped and in the cooler until we wake up. Actually, it may stay in the cooler until after church (11:30 or so). 9 hours won't hurt it, will it? Thanks for the guidance and... -
going to do my first brisket...qview added
I did open the top vent fully. There are no side vents. The brisket climbed up to 142, then dropped to 139 where it is sitting now and has been for about 30 minutes. Is that typical for brisket? -
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going to do my first brisket...qview added
It appears that I've hit a stall at 141 degrees. It's been sitting there for about 45 minutes. I'm about 6 1/2 hours in. As you can see from the picture, there are no drippings in the pan I placed directly under the brisket. I also noticed that my wood chips and chunks that have been in... -
20130525_165318.jpg
- kingt36
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going to do my first brisket...qview added
I don't have any sand or gravel to replace the water with. Do I need to put the pan back in at all? Thanks for the information Eric. I really appreciate it. -
First time using chunks in my propane smoker
So, I've got about 4 chunks in and the rest chips. I was getting some tbs for a little while, but I haven't seen any in a while. They same load has been going for about 4 hours at 225 - 240. I opened the door to see if I should replace the wood, however it is all dark brown, none is black. There...- kingt36
- Post #5
- Forum: Propane Smokers
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going to do my first brisket...qview added
I'm definitely interested in the "lean trimmed wet-dry" method. That will be the method I use next time I smoke a pork butt or brisket. I'm thinking about trying it on this one even though it's already cooking and does have a little bit of a fat cap on it. Thanks!
