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  1. njt124

    Letting Brisket Cool Before Rest

    Can anyone explain to me their process for what to do once the brisket is probe tender? The last few I have done I have pulled from my MES and wrapped in foil and towels and put directly into a cooler. I think this has continued the cook process and dried the meat out. Should I let it sit out...
    • njt124
    • Thread
    • Replies: 2
    • Forum: Beef
  2. njt124

    Where can I buy Encapsulated Citric Acid (ECA)

    Does anyone know if any local chain type stores carry this. Cannot seem to find it anywhere locally (NW PA). Would like to add it to a batch of snack sticks I am going to try this weekend.
  3. njt124

    Not enough smoke flavor question

    Smoked 10lbs of venison summer sausage this past weekend and while the taste is good.....i did not get much smoke flavor.....any ideas as to why.....MES 30 BT...and I used an amazn with oak pellets....the casings were mahogany and about 6 months old....the smoke was good and had tbs for the most...
  4. njt124

    2nd Brisket Done too early.... lower temp?

  5. 2nd Brisket Done too early.... lower temp?

    2nd Brisket Done too early.... lower temp?

    • njt124
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  6. 20170903_161652.jpg

    20170903_161652.jpg

    • njt124
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    • Album: 2nd Brisket Done too early.... lower temp?
  7. njt124

    2nd Brisket Done too early.... lower temp?

    It's done pulled it at 202 seemed to pass the toothpick test in the flat finally. Was quite a bit drier than my first attempt. Any suggestions on why this would be....took almost 19 hours total on the smoker at 12.5 lbs
  8. njt124

    2nd Brisket Done too early.... lower temp?

    Does it make sense the flat is so much lower and no where near tender....do you measure the temp of the point or flat to get around the 200 IT mark? If the point won't dry out it makes sense to check the temp and tenderness of the flat?
  9. njt124

    2nd Brisket Done too early.... lower temp?

    So now I'm running into a large disparity in the temp of the flat and point....seems some 20 degrees less when I check it and very tough still....point is at 195 and pretty soft....any advice on what to do now?
  10. njt124

    2nd Brisket Done too early.... lower temp?

    I'm not wrappping....was at 225 and holding around that....was approximately 12.5 lb trimmed
  11. njt124

    2nd Brisket Done too early.... lower temp?

    So my second brisket attempt it nearing 185 IT and not eating until 330pm.....can I lower the temp of the smoker to about 190 to try and keep the IT lower for longer? Will that have any ill effects?
    • njt124
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    • Replies: 11
    • Forum: Beef
  12. Brisket Quality pic

    Brisket Quality pic

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  13. njt124

    Brisket Quality pic

    Just wondered what everyone's opinion of this brisket is.....It may be hard to tell being somewhat wrapped....nut it seemed like a pretty good price for being prime grade? I haven't had the best lick with other meat from this big box store which makes me concerned....any opinions as I have only...
  14. 20170828_114517.jpg

    20170828_114517.jpg

    • njt124
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    • Album: Brisket Quality pic
  15. njt124

    Brisket Help

    Just checked my brisket and most is very easy to poke check...but some middle sections of the flat are not.....should I pull and let it rear and hope they tender up or continue to cook.....IT in some of the tougher spots is 185 and IT in other spots is 205....
    • njt124
    • Thread
    • Replies: 0
    • Forum: Beef
  16. njt124

    First Brisket/Burnt End Questions

    I just did a check much of the point and flat are buttery upon insert....but the middle of the flat is not and some 15 degrees lower than other portions.....what do i do now??
  17. njt124

    First Brisket/Burnt End Questions

    Sitting at 195 now....last question do I pull entire packer and let it rest....or separate point and flat when pulled and rest the flat and put the point back on for burnt ends?
  18. njt124

    First Brisket/Burnt End Questions

    Mes 40 smoker
  19. njt124

    First Brisket/Burnt End Questions

    225 temp.....do you have smoke the entire time?
  20. njt124

    First Brisket/Burnt End Questions

    Brisket sitting at 180 after 13 hoyrs.....any advice on when to pull it to make burnt endz?
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