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The brisket smoke
I really liked the way this brisket turned out. The point was extremely tender and juicy for the burnt ends and the flat was pretty good too. I prefer the point over the flat though. I definitely liked the way it turned out not wrapping. Had a nice thick bark to it. Just need to work on... -
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- nomadd917
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The brisket smoke
Just pulled from the cooler and has been resting on cutting board about 15 minutes. sliced brisket in half after about 90 minutes resting in cooler. Cubed the point half and wrapped the flat in foil and stuck it back in the cooler for slicing later on. Added some BBQ sauce and rub to... -
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- nomadd917
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- nomadd917
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- nomadd917
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- nomadd917
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The brisket smoke
IT 196* Still some resistance with the skewer and my temp probe. -
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- nomadd917
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The brisket smoke
IT 190* Temp is increasing about 10* every hour. Probed it with a wooden skewer. No resistance at first but then felt a little resistance about where the middle of the brisket is. I figured another 30 minutes and I'll check again. The point is tender and thinner part/edge of the flat is... -
The brisket smoke
IT is 178* When do I need to start checking for tenderness? -
Smoked Chucky.
In my short time doing this stuff I have realized there is always something that comes up and you have to call an audible. -
The brisket smoke
Needs to be done at 8 but will also need time to do some burnt ends with the point. So I got plenty of time. since the last post the IT is up to 168* -
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The brisket smoke
Been in the smoker 16 hours now. Still in the stall I believe. IT is 165 in the thickest part of the flat. I have The smoker set at 240* with a full water pan. Any advice? Should I just keep going as is and ride this out? I just insert my probe to monitor IT. It went in with no resistance... -
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- nomadd917
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The brisket smoke
Just checked the brisket. IT is 162*. We are probably somewhere in the stall. I guess I will check on it again in a couple hours.
