Brisket Flat Q-View

[ats32]

MES40 Prep:

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• ats32
• May 11, 2013

Brisket rubbed over night and then another thin layer just before going on:

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• ats32
• May 11, 2013

And we're on the smoker!

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• ats32
• May 11, 2013

 

[kathrynn]

 count me in for a little while!!!  Looking great so far!

Kat

 

[ats32]

The internal temp is going up faster than I anticipated but I think it always does that on my briskets. Up to 125F in 2 hours. Might drop the smoker temp to 240F from the 255F I set it.

 

[geerock]

Once it hits about 150 she's gonna stall for a good amount of time. Keep that in mind.

 

[ats32]

Yeah...I hate that period! All briskets and pork shoulders have been different for me. The last brisket stalled around 155F for almost 3 hours!

 

[seenred]

Yeah...I hate that period! All briskets and pork shoulders have been different for me. The last brisket stalled around 155F for almost 3 hours!

Yep...every brisket and butt seems to have a mind of its own.  Going great so far...keep us posted!

Red

 

[savannahsmoker]

Will be following this, o ya.

 

[ats32]

After about 3.5 hours I am up to 150F internal temp. Hoping for the plateau to hit soon or else I will feel like something went wrong!

 

[ats32]

Alright I'm holding temp at 152F. Very happy. Not going to crutch it this time just to see how it turns out.

 

[ats32]

Very quick look to see how the bark is forming.

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• ats32
• May 11, 2013

 

[ats32]

Ok...I lied. I'm crutching it since it was taking a long time to gain just a couple degrees. Here's progress with my beef broth, garlic, onion, soy sauce concoction.

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• ats32
• May 11, 2013

 

[geerock]

Hee, ha. I get a charge out of what happens to folks thought processes while waiting thru the evil stall. :biggrin: It was impossible to leave it be, right ATS? Its gonna come out great either way. Happy smokin'.

 

[ats32]

Haha I needed the help to get it done so I can go out for a couple drinks while it rests!

 

[ats32]

I checked at 190F and it wasn't the tenderness I wanted. Went back and it felt perfect at 201F. Now the brisket is resting.

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• ats32
• May 11, 2013

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• ats32
• May 11, 2013

 

[seenred]

Still lookin' good!  Keep the Qview coming!

Red

 

[ats32]

Here's the last pic from last night after spending time in the cooler for 3 hours. It was still 150F after that long. The pictures don't really do it justice. Very juicy, tender, and perfect amount of smokey goodness.

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• ats32
• May 12, 2013

 

[ats32]

Small amount leftover and simmering low with some tomato sauce, stewed tomatoes, and chillies.

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• ats32
• May 13, 2013

 

[ats32]

Ok I'll stop bumping my own thread after this.

Leftover brisket chili with beans and just made homemade pepper jack, jalepeno corn bread.

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• ats32
• May 13, 2013

 

[seenred]

Man, it all looks great!

Red

 

[smokinhusker]

Outstanding looking food! Brisket is awesome in chili and yours looks great!