Brisket Time Again

[SmokinEdge]

Probe went in nicely. Everywhere I checked. Gonna slice up nicely when ready for dinner tonight.

That’s how you do it. My temp probe is just a probe on brisket and PP. nicely done.

 

[lovethemeats]

That’s how you do it. My temp probe is just a probe on brisket and PP. nicely done.

I checked two spots in the point when it hit 190°F and didn't like the feel when going in so I waited. Don't seem like 10 more degrees would make a difference but it does. 200°F felt cleaner going in and pulling out.

 

[SmokinEdge]

I checked two spots in the point when it hit 190°F and didn't like the feel when going in so I waited. Don't seem like 10 more degrees would make a difference but it does. 200°F felt cleaner going in and pulling out.

Usually it’s around 203-205, but I’ve had them run up to 212*. That’s why when they are close, I’m just looking for texture. I’ve also had them done at 195* so there you go.

 

[lovethemeats]

Wow! What a great dinner. This is my take on a French Dip sandwich. The bread is french bread that had a nice crust to it. I cut it open and toasted it in the broiler. Then I put aged gouda cheese on the bottom. Next l layered the meat on then put the sautéed mushrooms on and sweet onions. On the top I put on a horseradish/ onion blossom dip I found. Real mild on the horseradish flavor which is good since I didn't want it to take away from the brisket. With the sandwich I had a store bought bag of salad called Maple Bourbon Bacon with a Maple-Bourbon Vinaigrette.
To that I also added in some of the brisket crumbled on top of it. Add some smokiness to it using the meat.
That turned out to be really good also.
I used my meat slicer so the brisket slices would all be the same thickness for the sandwich. Well here are some pics of it. The flat was used first. Saving the point for later. Enjoy everyone!!!

 

[Daba's BBQ]

Very, very nice. I'm jealous :) I start mine tonight at 11 pm

So it appears to be a 14 hour total cook or is does that include the time in the cooler?

Good morning and Happy 4th everyone. Well, I got through my very first brisket cook, and here are the results. I placed the meat on my smoker at 11 pm last night. My goal was 225 degrees but the Traeger was not being very helpful. I was having a hard time maintaining that 225. It was always around 210. So I decided to bump it up to 250. Doing so got the temp to about 237, which was fine by me.

I used my new ThermaPro IT48 to monitor both the meat and the smoker. I was up about 3-4 times during the night, mainly out of anxiety :). I did some temp checks and removed the brisket at around 5 am. I wrapped in butcher paper, but just a little bit of beef tallow on the paper, not much at all, then put in back in the smoker at 250.

My alarm notified me that it had hit 203, my target temp., I did a temp check across the meat and the probe felt as if it was going into peanut butter. The ends though were a bit tougher than the rest of the meat. I removed the brisket, unwrapped and rewrapped it in butcher paper. I took a small piece of the burnt end and it tasted amazing! I then wrapped the entire thing in my Elvis blanket, I a HUGE Elvis fan, and put in my cooler, which is sitting in my dining room.

Now, here is my question - how long can I keep it in the cooler as is? I wanted to serve dinner around 6 pm and thought it would take longer to cook, so having it in the cooler at this hour was a bit earlier than expected.

I'll send some pics later on after I cut into it and let you know how it tasted and what my family thought of my first attempt.

I want to thank everyone for all of your help, ideas, suggestions, and tips. I could not have done this without your input.

Peace,

Dabba's BBQ