Biggest brisket yet

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

cowboyj103

Fire Starter
Original poster
Nov 26, 2020
45
94
Alaska
Doing a 15 pounder, and it’s coming along great so far. I had tons of temp differential issues until I put the second thermometer at the rack level and learned that I was running about 80 degrees cooler at the meat than I thought. It’s made a huge difference in bark development, when my top thermometer edges towards 300 it scares me, turns out I was closer to 200!
 

Attachments

  • FC43C0B1-06F8-41F7-9B9C-B5F94380CCB0.jpeg
    FC43C0B1-06F8-41F7-9B9C-B5F94380CCB0.jpeg
    244.6 KB · Views: 17
It’s done resting and I’m about to unwrap it. I’ll put some finished pictures up when everyone gets here and I cut it… but from the feel of it I’d say it’s a win
 
  • Like
Reactions: 912smoker
It was awesome. The flat was a little drier than I hoped but everyone else was impressed, the point wouldn’t even slice, it just fell apart. Also did smoked jalapeño poppers wrapped in bacon before everyone came over. All 15 pounds are now in bellies so I think it was a success. Figuring out the temp made everything come together so well that I’ll definitely be doing a pork butt next weekend.
 

Attachments

  • 13693830-C8EB-4016-B6F9-34B157FEF6C5.jpeg
    13693830-C8EB-4016-B6F9-34B157FEF6C5.jpeg
    175.8 KB · Views: 12
  • 6BEFC106-BAAD-44B3-815B-C59CE25849F7.jpeg
    6BEFC106-BAAD-44B3-815B-C59CE25849F7.jpeg
    200.3 KB · Views: 12
I’ll have to post some more this coming weekend. Opening weekend of the football season definitely calls for some more off the smoker
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky