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Brisket at the Beach

carolinadoug

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Joined Nov 18, 2016
Well, coldest night in Murrells Inlet, SC all year.  Brrrrr.

Woke up early and figured I'd get the brisket on that I put rub on and wrapped 24 hrs ago.

RUB:
1/4 cup kosher or coarse salt
1 tablespoon black pepper, ground
1 tablespoon paprika
1 teaspoons cayenne pepper
2 teaspoons oregano leaves, dried
2 teaspoons granulated garlic
2 teaspoons ground cumin

5:10am - 5 to 5.5 lb Brisket unwrapped and resting on the counter

5:19am - MES fired up to 235*, water in pan, two racks

5:35am - MES up to 135* already in 30* weather

5:50am - MES at 205*, Brisket on rack with Thermo in, Hickory Wood, 40*IT, coffee started

6:25am - MES at full heat,Brisket IT 89*

6:45am - apple juice spray, new hickory, 119* IT, fat cap rendering and filling in catch pan already.

7:21am - 143*IT - surprised how fast this thing came up to temp.

8:03am - 155*IT, dropped MES to 225*, apple juice spray and more hickory.

8:46am - 159*IT, sprayed, more wood.  Not much bark yet...going to wait for IT to hit 170* before foiling I think. Smells like heaven!, MES set back up to 235*, outside temp up to 34.3*

9:40am - 162*IT, spayed, more hickory.  Bark starting to form.  235* MES temps. 41* outside temps. Laundry room spackled and ready for paint :)  Hmmm...Miller Lite or Bloody Mary?

10:19am 163*IT, bumped MES to 250*, outside temp up to 45*

10:50am 166*IT, final wood added.  170* I'll wrap with a bit of juice in the foil and wait for the magic 203* IT Franklin shoots for.

11:32am 168*IT, double foiled with apple juice added into the wrap.  Bark was pretty light and brisket still seemed juicy as I moved it to the foil.

12:19pm Finally temps are starting to escalate nicely - 176*IT and cruising.  54* outside.  MES still set at 250*.  Miller Lite for the win.

12:58pm WOW - temps are really cruising quickly now.  192*IT.  Guessing I may be pulling it in the next 30 minutes or so.  Glad to see the stall over.  At this point we can eat before going to Saturday evening service - BONUS!

1:07pm Up to 196* IT - I think this meat has given up.  Going to try to be patient to 200* now before pulling it to rest.  Amazing how fast it went up here at the end....now 197*

1:15pm Plumber arrive as it hit 199*IT - went to pull it to rest.  Set thermo in it for resting and watched it hit 203.4* IT.

Pretty well please with temps, pace and the taste of the drippings in the catch pan :-).

Planning on a 3-3:30 mid day meal while we watch Army finally beat Navy!


Going to be a GREAT day - pics and updates as things continue to evolve.  

Ah, coffee is ready :)

Going to keep editing this post for updates/log.

 
Last edited:

SmokinAl

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Great start!

Al
 

carolinadoug

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Updates are all in the first post.  Any thoughts on if I should bump the MES temp up above 250* at this point?

Trying to stay patient :)
 

carolinadoug

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Thanks dirtsailor.  Suddenly the ITs are starting to kick up a notch.  Was stalled at 167-168 for hours, now suddenly up to 174 - hoping this is a sign on calogen breaking down and that bad boy starting to break down in the foil.  BTW - I may start selling smoked meat cologne.....awesome side benefit!
 

carolinadoug

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Well the temps are flying up the charts quickly now.  1:07pm and up to 196*  I think the meat has given up and letting it cruise to much more could start drying it out. Considering shutting it down since I guess it will likely continue rising in temps for a short bit
 

SmokinAl

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If it is probe tender then it's done.

That can happen anywhere between 195-205.

Check it in several places with a tooth pick or probe & they should go in with little to no resistance.

Much like room temp butter.

Al
 

carolinadoug

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Fantastic first Brisket experience.  Perfect day for us here and had a nice meal.  Added some small potatoes, green beans, bread and a dab of sweet baby rays sauce for those that wanted it.

Notes of things to modify, consider, etc....

1.  Less cayenne or none for this rub next time.  I love spice, but it overpowered the natural flavor.

2.  The smaller side of the flat was a tad bit tougher - the bigger side was fall apart amazing.

3.  Toothpick probe sooner when the temps start to move quickly and the meat has changed - I think I could have pulled it 10-20 minutes sooner and had it a bit juicier - or I need to plan on injecting the next one.  Gonna think on this one.

4.  Did this one fat side down - next one I'll do fat side up.

I'd give it a 7 on a 1-10 - plenty of room for improvement but it really was awesome and I'm likely being my biggest critic.



 

smokeyt

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Man :drool those are going To make some amazing sandwiches over the next few days. Looks good brother
 

timstalltaletav

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Looks excellent from here! Family has a vacation home in Murrells Inlet. Great area, would much rather be there than putting the plow on my truck for the impending snow this coming week..
 

b-one

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Looks great,time to get another!:biggrin:
 

whistech

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Looks mighty fine from where I'm setting.    Good job.
 

carolinadoug

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Thanks guys.  The good news is I have the other half in the freezer, already trimmed and ready to cook next week.  Getting my legs under me with smoking.  Wish i would have thrown a chicken, sausage, pork loin in while I was making the brisket, but .... all in time.  My poor grill is starting to feel neglected!
 

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