- Jun 30, 2016
- 82
- 105
Hadn't had a chance to smoke anything in a long time. The fever finally took over and with a break in the hectic summer schedule threw on a brisket and some stuffed porkloins.
The brisket is a mystery to me. Woke up 3:30 and had the just under 9 pound brisket on by 4:30. Using mix of hickory and cherry chunks smoker ran around 245-250 with some minor ups and downs in between. Decided to put temp probe in at 7:30 and much to my surprise it was already approaching 180 IT. Temp continued to climb steadily and by 11:00 most areas were registering around 200 IT. Had one little spot that wasn't quite probe tender so let it go until 11:30. So brisket was on for 7 hours, which means it got done about 5 hours sooner than I anticipated. Into a cooler it went with foil and towels for 6 hours.
Flavor was really good, was nice and tender, was a little over cooked in my opinion. A tad dry. I've just never had a brisket cook even remotely that fast. Only thing I can think of was being a very warm morning may have helped speed things up. I'm at a loss for an explanation to why this brisket cooked as fast as it did.
Tried my hand at some burnt ends as well. They could have stood to be smoked a tad longer but they tasted great.
Pork loins were stuffed with cream cheese, smoked gouda, red and green bell peppers, jalepenos, and mushrooms. Smoked for a little over 4 hours and were very tasty. I was way overdue for a smoke and now it is on to the next one!
The brisket is a mystery to me. Woke up 3:30 and had the just under 9 pound brisket on by 4:30. Using mix of hickory and cherry chunks smoker ran around 245-250 with some minor ups and downs in between. Decided to put temp probe in at 7:30 and much to my surprise it was already approaching 180 IT. Temp continued to climb steadily and by 11:00 most areas were registering around 200 IT. Had one little spot that wasn't quite probe tender so let it go until 11:30. So brisket was on for 7 hours, which means it got done about 5 hours sooner than I anticipated. Into a cooler it went with foil and towels for 6 hours.
Flavor was really good, was nice and tender, was a little over cooked in my opinion. A tad dry. I've just never had a brisket cook even remotely that fast. Only thing I can think of was being a very warm morning may have helped speed things up. I'm at a loss for an explanation to why this brisket cooked as fast as it did.
Tried my hand at some burnt ends as well. They could have stood to be smoked a tad longer but they tasted great.
Pork loins were stuffed with cream cheese, smoked gouda, red and green bell peppers, jalepenos, and mushrooms. Smoked for a little over 4 hours and were very tasty. I was way overdue for a smoke and now it is on to the next one!