Brisket Attempt

[autigers]

So now its brisket time.... I bought a 6lb brisket deckle off.  I am not sure I understand deckle and flat and point, yet.  So I trimmed lots of fat from the brisket.  Does it look like I took too much off?  I will be apply Jeff's rub, wrapping in plastic wrap, and starting the smokin in the wee morning hours...

 

 

[autigers]

Here goes...Smoker is warming up....I hope this goes well
 

 

[autigers]

The brisket is on and smoking.  Smoker holding 225-230. 

 

 

[bama bbq]

Some trim more fat than others.  I like to leave about 1/4" just for "basting" (I cook fat side up). 

The "flat" is the long flat rectangular lean muscle (which is what you have in your photo) and the point (aka deckle) is a narrower, thicker, fattier, oval shaped muscle attached to the flat on a full packer. 

 

[autigers]

2 hrs in...Smoker holding about 230...Probe reading 135....mouth is watering.  Going to pull it at 165, wrap it, and put it back on til 190.  Does that sound like the right think to do?
 

 

[bama bbq]

Sounds like a great idea.

 

[rdknb]

Your plan sounds good to me. Many use the foil and it does help avoid some of the stall.  I tend not to foil as I love the harder bark.  Good luck and take lots of pictures.

 

[autigers]

Looks like a stall...4.5 hrs in IT 155.  I have not been mopping or anything and the juices are starting to come to the surface.  Is this the breaking down of fat and connective tissues?
 

 

[bama bbq]

Looks like a stall...4.5 hrs in IT 155.  I have not been mopping or anything and the juices are starting to come to the surface.  Is this the breaking down of fat and connective tissues?
 

No, the stall is evaporative cooling (aka sweating).  Wrap it in foil (aka TX Crutch) if you want to "power thru it" but leave it uncovered if you have time and want a more pronounced bark.

 

[autigers]

Finally...nearly a 3 hr stall but it finally hit 165.  Pulled, wrapped and back on to 190.
 

 

[autigers]

After 9.5 hrs that baby is wrapped up and sitting in a cooler...Now to grill up the corn on the cob to go with homemade slaw.  Yum!  Pics coming soon.....
 

 

[autigers]

Success!!  Here's a quick summary for those interested:

Applied Jeff's Rub last night and wrapped in plastic wrap

0500 this morning started smoker and let brisket get to room temp

0545 smoker was ready

Smoked at 225-230

1030-1230 stalled at 155

1300 reached IT of 165

Pulled and wrapped in HD foil with some beef broth

Put it back on til 190

1530 reached 190.  Wrapped in beach towels and placed in cooler

1730 Sliced brisket for family

1800 It was all gone.

 Family loved it, melted in our mouths

 

[autigers]

Success!!  Here's a quick summary for those interested:

Applied Jeff's Rub last night and wrapped in plastic wrap

0500 this morning started smoker and let brisket get to room temp

0545 smoker was ready

Smoked at 225-230

1030-1230 stalled at 155

1300 reached IT of 165

Pulled and wrapped in HD foil with some beef broth

Put it back on til 190

1530 reached 190.  Wrapped in beach towels and placed in cooler

1730 Sliced brisket for family

1800 It was all gone.
 

Please delete..Got too happy with the submit button. Sorry