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  1. bloodbath

    First Brisket Choice Angus "Natural"

    I smoke my briskets without foil at 200 degrees for about 1.5 hrs per pound.  Melts in your mouth.  I do this because logically water evaporates here at 212.  Less evaporation = moister meat.
  2. bloodbath

    2nd smoke - Packer 10 lb Choice Angus Brisket

    just pulled it out of the smoker.internal temp 195.the back up thermometer slipped into the brisket like butter
  3. CYMERA_20130720_124007.jpg

    CYMERA_20130720_124007.jpg

    • bloodbath
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    • Album: 2nd smoke - Packer 10 lb Choice Angus Brisket
  4. bloodbath

    2nd smoke - Packer 10 lb Choice Angus Brisket

    I just checked the brisket.  It looks god and is at 180 IT
  5. bloodbath

    2nd smoke - Packer 10 lb Choice Angus Brisket

    I think the unit is bad.  The BBQ temp is spiking from 220ish to now 250 or so.  The MES stays constant around 225  They were cleaned with a moist sponge.
  6. bloodbath

    2nd smoke - Packer 10 lb Choice Angus Brisket

    PROBLEM! My Maverick ET732 shows the brisket is at 225 right out of the fridge!   I have restarted it and reinserted the food probe.  It is staying right around 225.  Clueless
  7. CYMERA_20130719_231834(2).jpg

    CYMERA_20130719_231834(2).jpg

    • bloodbath
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    • Album: 2nd smoke - Packer 10 lb Choice Angus Brisket
  8. bloodbath

    2nd smoke - Packer 10 lb Choice Angus Brisket

    Thanks for the quick responses, and Danny I'll let you duke it out here about cooking temps if ya want
  9. 2nd smoke - Packer 10 lb Choice Angus Brisket

    2nd smoke - Packer 10 lb Choice Angus Brisket

  10. bloodbath

    2nd smoke - Packer 10 lb Choice Angus Brisket

    OK here it is!  I put a dry rub on it to sit overnight.  It contains no sugar. I plan to start it up sometime tomorrow night.  I am just debating whether or no to add more rub first that might have some brown sugar in it for a good dark crisp coating.
  11. CYMERA_20130718_163044.jpg

    CYMERA_20130718_163044.jpg

    • bloodbath
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    • Album: 2nd smoke - Packer 10 lb Choice Angus Brisket
  12. bloodbath

    First Brisket Choice Angus "Natural"

    Thanks all.  I have rubbed it down.  I will move this discussion over to the electric smoker forum.  THANK U AGAIN!  
  13. bloodbath

    First Brisket Choice Angus "Natural"

    I want this brisket as tender and juicy as possible, obviously,  I have never used a choice Angus brisket. I was thinking about injecting it, but I want as much of that angus flavor as possible.  Most recipes use apple juice or beef stock.  I am concerned that these types of solutions will...
  14. bloodbath

    brisket injection

    Cover the brisket with plastic wrap, and poke the injector through the plastic wrap.  No mess at all  
  15. bloodbath

    1st smoke - "BloodBath's Big Bird" 17lb Turkey

    Oh sorry I forgot about that.  I will edit it  Thank you
  16. bloodbath

    1st smoke - "BloodBath's Big Bird" 17lb Turkey

    Sorry I didn't mention that Willie!  It is a Texas brand of sausage, Praseks.  This was all beef sausage.  They have quite a few varieties and can be ordered online, I think. Google Prasek's Hilge Smokehouse They are fantastic.  The sausage is thoroughly smoked, so it is not completely...
  17. bloodbath

    1st smoke - "BloodBath's Big Bird" 17lb Turkey

    Thank you all so much.... people got 4ths!! It came out much better than could have hoped for.  I took it out at precisely 165.  It was tender and juicy. Thank you all for your support for my first smoke!
  18. CYMERA_20130715_194008.jpg

    CYMERA_20130715_194008.jpg

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    • Album: 1st smoke - "BloodBath's Big Bird" 17lb Turkey
  19. CYMERA_20130715_192441.jpg

    CYMERA_20130715_192441.jpg

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    • Album: 1st smoke - "BloodBath's Big Bird" 17lb Turkey
  20. bloodbath

    1st smoke - "BloodBath's Big Bird" 17lb Turkey

    Oh forgot to ask.  I plan on wrapping it in foil and putting it an an ice chest surrounded by towels.   Can I remove it at 160?  or wait till 165
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