First brisket and fatty

[vlap]

Good Luck!

 

[tailgatingpirate]

Here is how the feast is plotted to this point: Fatty, Brisket, Smoked garlic cloves, Fresh baked bread and red beans and rice.

im also making the finishing sauce from the,"brisket finish sauce" thread

 

[tailgatingpirate]

should i coat the brisket in mustard before smoking it like a pork butt?

 

[tailgatingpirate]

Put the brisket on a little over an hour ago, bout to go to class after a fresh spritz of apple juice, when i come back im puttin the fattys and the garlic on

 

[vlap]

You can or you can't depends on your tastes. I think it would be good though.

Remember pictures! I am stuck at work and very tired. I will be staring at the computer all day long... Soon as I get these drawings done.

 

[fatback joe]

Like Vlap said, either way is fine. I don't mess with it personally, but I know others swear by it.

 

[tailgatingpirate]

im back and watching the smoke, but i gotta know is this cheating??

 

[glued2it]

No it's not cheating,
It's improvising and totally unfair because I don't have one

 

[tailgatingpirate]

ha the hammock or the outdoor reclining sofa??? haha

 

[glued2it]

Either one!

 

[tailgatingpirate]

The brisket plateaued at 157 and has fallen to 153....is that out of the ordinary??the plateaus im use to dont drop like that

 

[glued2it]

you should be fine. Just grab a beer and kick back on the hammock.

Remeber that every smoke is different.

Right now my boston butt hit plateau of 150 and droped to 148.

 

[tailgatingpirate]

sounds like a good plan, its dropped over 10 degrees now, to 145

 

[tailgatingpirate]

all the way down to 140

 

[glued2it]

What's your smoker temps? have they been consistent?

 

[tailgatingpirate]

yep its been right at 225

 

[glued2it]

well....... Back to plan beer

 

[hawgheaven]

Your temp will drop some, or alot, depending on the "constitution" of the connective tissue . As it breaks down, it allows the meat juices to redistribute, and some of those juices are gonna be colder than what your temp guage was monitoring. You're okay, as long as you keep that chamber temp steady.

Good luck and keep us posted with some Q-View!

 

[tailgatingpirate]

well starting to get a little impatient , luckily the fattys will be able to tide every body over

 

[ozark rt]

Ah impatience. Probably the root to most of the problems we create when we first try to tackle a large piece of meat. It's still a virtue young weedhoppa. You keep your cooking chamber temps where they need to be & all will come together when it's time. Relax, smell the smoke, and enjoy.