1st Brisket Help?!?!

[harleybike]

Yes ,EST... 10a now and I just wrapped the small piece with apple juice.  The IT is still at 181 with the MES temp set at 200 since 8a. Bumped it back up to 210

 

[aggie94]

That's interesting.  So cooking at 200 degrees gave no increase in temperature over 2 hours.  Ideally you would reach your intended temp at 2 pm and then rest for 2 hours.  So you have 4 hours to get there, if the IT doesn't start increasing soon I would bump up your smoker  back to 220.

 

[harleybike]

 
That's interesting.  So cooking at 200 degrees gave no increase in temperature over 2 hours.  Ideally you would reach your intended temp at 2 pm and then rest for 2 hours.  So you have 4 hours to get there, if the IT doesn't start increasing soon I would bump up your smoker  back to 220.

Yea, if I don't see an increase at 11a, I'll bump it up again. This is actually fun.

 

[thesmokist]

the last packer I made was 13 lbs.injected with beef broth mixed with beefy onion soup and rubbed with SPOG. I didn't wrap it at all. it took 20 hrs at about 240 degrees and came out awesome. hands down it wa the best piece of meat I've ever cooked!

image.jpg

• thesmokist
• Jul 4, 2015

 

[aggie94]

Smokist that one looks great! 

 

[aggie94]

Harley is that temperature moving upward again?

 

[harleybike]

the last packer I made was 13 lbs.injected with beef broth mixed with beefy onion soup and rubbed with SPOG. I didn't wrap it at all. it took 20 hrs at about 240 degrees and came out awesome. hands down it wa the best piece of meat I've ever cooked!

image.jpg

• thesmokist
• Jul 4, 2015

Wow..NICE.  20 Hours at 240....See, so all smokes are not created equal. Looks good.

 

[harleybike]

 
Harley is that temperature moving upward again?

Hey Aggie, Yes, I bumped up the temp more to 220 at about 11 and now back on target..maybe a touch early, but  It's at 188 now and should be ready to pull and wrap in a few.  Soon as I slice it I'll post more pics.

 

[aggie94]

Good job, sounds like it is going to work out just about the right time.

 

[harleybike]

20150704_140354.jpg

• harleybike
• Jul 4, 2015

 

[redheelerdog]

Looking good HB!    

I did the same as you, started at midnight.

Happy 4th!

 

[aggie94]

Harley that looks nice and moist, how does it taste?

 

[harleybike]

 
Good job, sounds like it is going to work out just about the right time.

Thank you , and thanks for the help and support.   

  IT just hit 190 and now foiled and towel wrapped in the cooler.  I tasted the small piece...YUM.

 

[harleybike]

 
Harley that looks nice and moist, how does it taste?

OMGosh...Taste SO good.  Amazing, and tender. Fingers crossed that the 2 Large pieces are as good. 

So am I cutting it the right way?   The correct side?

 

[harleybike]

 
Looking good HB!    

I did the same as you, started at midnight.

Happy 4th!

Thank you brother, HAPPY Independence day. Enjoy yours. 

 

[aggie94]

Taste is what counts!  Best I can tell you're cutting it the right way, hard to tell from that picture, suppose to just cut it across the grain.  Thanks for letting me enjoy your brisket with you!

 

[harleybike]

 
Taste is what counts!  Best I can tell you're cutting it the right way, hard to tell from that picture, suppose to just cut it across the grain.  Thanks for letting me enjoy your brisket with you!

Yea that is what I thought. Against the grain.  No...Thank you for the Help and tagging along.  Few more posts once I cut into the big pieces.  HAPPY Independence Day.

 

[normanaj]

This has been a great thread to follow.

I'm doing a 7lber today and so far its looking to be one of my better smokes.I'm a huge experimenter and brined this one with a hint of OJ,cranberry juice and apple cider vinegar.Went for a super smoky flavor and used straight up mesquite for wood.Real basic Texas style rub.

Using my little 14,5" Weber today as its just the two of us this evening.

 

[aggie94]

Harley happy independence day to you, and to you too redheeler.  Norman that sounds like it will be very tasty, I love experimenting and getting to see the results.  I just put together a mini WSM so will be very interested to see how you like cooking yours on your Weber.

 

[thesmokist]

Smokist that one looks great! 

Wow..NICE.  20 Hours at 240....See, so all smokes are not created equal. Looks good.

thanks guys!