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Brisket for sunday dinner!

Discussion in 'Beef' started by raptor700, Aug 29, 2010.

  1. raptor700

    raptor700 Master of the Pit OTBS Member

    This is a 9# packer, Marinated overnite in Moores and Beef broth with a little rub on it! I'm planning to serve around 5pm! I know it's going to be close but if it takes longer Oh Well ;-)[​IMG]
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Nice start Raptor!

    What time did you put it in?---I hope early!

    What temp you holding?

    Hope you make it---Sure would be nice to get some cooler time to "tender" it up!

  3. raptor700

    raptor700 Master of the Pit OTBS Member

     Thanks Bear,
     I put it on at 7am! I'm sure it will be a late dinner (as usual) :)
     around 225 to240
     Definetly going in the cooler! Not gonna ruin a nice brisky just for time sake!!
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Looking good Raptor - You are gonna be eatin late for sure but that is a good thing - give you more time to sit and relax [​IMG]
  5. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    It looks like I have plenty of time to make your house. I'm in the Jax area and heading towards you now. Oh heck maybe I should finish my sausage and pork butt first. Then I'll be alittle late so save me some of that pure goodness that you too are making.
  6. raptor700

    raptor700 Master of the Pit OTBS Member


    No Problem, You have time to smoke your butt and still make it! LOL  It's been 6hrs and it's been holding 152 for1.5hrs
    Last edited: Aug 29, 2010
  7. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    nothing wrong with 9pm dinner esp when its brisket
  8. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Great lookin brisket, gonna be worth the wait for sure.[​IMG]
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    I Know the pics SUCK!!!, But here it is  [​IMG]
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks, for lookin'   [​IMG]
  11. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Just to help a brother out here.

    Raptor, that looks like there is something wrong with it and I think you better pack it in dry ice and ship it up this was so we can investagate it for flaws. There is several members close here that can offer an expert opinion.

    BTW the plate looks great, but there sure isn't much salad there.

    Nice job man.
  12. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks Great Raptor!

    Seems, like mine, your plates are too small for much of a salad![​IMG]

  13. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Salad is for the days you do not smoke -

    Great looking brisket Raptor

  14. pokey

    pokey Meat Mopper

    Nice looking brisket! What internal temperature did you eventually hit?
  15. dick foster

    dick foster Smoking Fanatic

    I've put them in at six AM before and they still weren't done in time for dinner Sunday night. I smoke at 225F and never open the door until it's time to take it out.

    This time however I had good luck and finally managed to turn out a brisket that I really liked. However, as luck would have it, I put it in at midnight so as not to run out of time as before and the thing was already up to temp, 200F, and ready to come out by 7:30 AM or so. Go figure! 

    It really does all depend on the particular piece of meat you happen to get.

    Oh well, I just double foiled and double coolered the thing and we had an earlier than usual Sunday dinner so it was no biggie. I was just really happy to finally get a brisket that I considered better than the local Q joint puts out. The wife seemed to be pretty happy eating it too. In fact she's munching down a brisket sandwich for lunch right now.
  16. thunderdome

    thunderdome Master of the Pit

    WOW @ that smoke ring!
  17. jbg4208

    jbg4208 StickBurners

    Yah!!!  What Thunder said...
  18. raptor700

    raptor700 Master of the Pit OTBS Member

    It finaly hit 163 and wouldn't budge, I was going for a 165-170 but I couldn't fight it anymore! So I foiled and took it to 190*, Then into the cooler for almost 2hrs. This is the 2nd brisky ever for me and it was Great! Had some nice sammies today for lunch[​IMG]   I couldn't have pulled it off without all the info I have gained from SMF Bretheren! Thanks to all and once again sorry about the sub par pics getting a new cam. SOON!!!!!!!!!!
  19. Raptor - Great looking brisky! I noticed some pepper shapes in that pic, you doing your own chipotles?
  20. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks Bigticket, Sorry it took awhile to reply, I've been out of town for a week. Went to the FBA funcook!! Had a great time and plenty of Q. But yes I make my own chipotles for my sauce!