Brisket and Bourbon County Stout

[bigfurmn]

My brother came to town to visit from Chicago. He asked if I would smoke a brisket and he'd bring beer. Sorry no pictures of the beer.

 

[02ebz06]

That will be a tasty meal.
Beer and brisket sounds like a good combo.

 

[gmc2003]

That brisket looks mighty fine to me Tom. Nice Job.

Point for sure
Chris

Sorry no pictures of the beer.

BTW: You realize that a beer pole would help to alleviate this. LOL

 

[bigfurmn]

BTW: You realize that a beer pole would help to alleviate this. LOL

I actually do have one but the dinner was over at my parents house not mine, so I didnt have it handy. It was in glasses not bottles though.

 

[SmokinEdge]

Wow what an excellent price on prime brisket, and a fantastic looking smoke. What kind of beer did the bro bring? Nice work.

 

[bigfurmn]

He brought various Goose Island Bourbon County Stouts. Some limited edition ones that could only be bought at the brewery and a few others. They were all quite good but very high ABV. Think we averaged about 14.5%.

 

[SmokinEdge]

He brought various Goose Island Bourbon County Stouts. Some limited edition ones that could only be bought at the brewery and a few others. They were all quite good but very high ABV. Think we averaged about 14.5%.

Those were stout stouts! I really enjoy a good stout or a high quality porter they pare very nice with beef.

 

[gmc2003]

I actually do have one but the dinner was over at my parents house not mine, so I didnt have it handy. It was in glasses not bottles though.

Imagine the look on your parents faces if you brought over a portable beer pole and started taking a pic or two. Priceless

Chris

 

[bigfurmn]

Imagine the look on your parents faces if you brought over a portable beer pole and started taking a pic or two. Priceless

Chris

Sadly I dont think either of them would be too surprised at all.

 

[JLeonard]

Man that’s a good looking brisket!

Jim

 

[bigfurmn]

Crazy thing is this cooked faster than I could imagine. Put it on about 7:45am at 250 on the Pit Boss. Was like butter at about 203 degrees and that was before 1pm. According to the Inkbird the temp in the grill never went above 275.

 

[SmokinEdge]

Crazy thing is this cooked faster than I could imagine. Put it on about 7:45am at 250 on the Pit Boss. Was like butter at about 203 degrees and that was before 1pm. According to the Inkbird the temp in the grill never went above 275.

That’s meat for ya. This is why exactly you can never cook by time. Only by probe doneness the IT helps let you know when you are close but the probe is the tell all. That all said, without a wrap and at a pit temp of 250-275 that is a fast cook time, but certainly not the norm. The meat is done when it’s done, it tells you, you don’t tell it.

 

[bigfurmn]

That’s meat for ya. This is why exactly you can never cook by time. Only by probe doneness the IT helps let you know when you are close but the probe is the tell all. That all said, without a wrap and at a pit temp of 250-275 that is a fast cook time, but certainly not the norm. The meat is done when it’s done, it tells you, you don’t tell it.

I just took it and wrapped it. Set it in the oven (off) until it was time to head out. Was still darn good when we got there.