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FIRST BRISKET ------- (for the month)

gary s

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FIRST BRISKET (for the month)

Haven’t smoked a Brisket all Month (I knew something was wrong). Had one in the Freezer, so I put it in the Fridge Tuesday to thaw. Got to thinking, that Brisket sure will be lonely on there all by its self so I pulled out a Pork Butt for company.

Saturday Morning: Made a pot of Coffee pulled meat out of Fridge and Fired up the smoker all by 5:20 AM

Trimmed and seasoned the Brisket and Butt on the smoker by 6:15 AM.

Whipped up some beans, they went on at 9:30 AM

At 12:00 PM I pulled everything off, Beans in the oven Brisket and Butt wrapped in Butcher Paper (Pink)

And back in the smoker.

Pork Butt hit 207° (Was aiming for 205°) Playing with my new toy Maverick 733 Never heard the beep.

Took 8.5 hours. Brisket lacks a bit threw on a little Boudin.

This Maverick thing is kinda neat (Remember I’m Old School). Brisket was ready in 11 hours. Hit 205° according to the Maverick. Unwrapped and did a poke test, Like Butter.

Here are a few pics. Didn’t do a step by step but here is a link on a previous one if you are interested. http://www.smokingmeatforums.com/t/243295/texas-style-brisket

Everything Smoking away



Brisket and Butt  Wrapped after 6 hours



None pulled out clean  Nice and Tender


My new Toy   Almost forgot about it


Brisket Done  Pork is pulled


A couple of Brisket Pics





The Brisket was great not my prettiest   ----     Thanks
 

pc farmer

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    Wow Gary, the meat looks amazing.     Great job as usual. 

POINTS
 

b-one

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I'll take a plate full please! Looks great!
 

gary s

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Thanks Guys and for the Points.

Gary
 

GaryHibbert

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As usual your brisket looks darned delicious Gary.

How do you like the 733?? I've had mine for a while and every time I use it I have to read the directions AGAIN.

POINTS for a great meal

Gary
 

SmokinAl

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Another great looking brisket Gary!

But I wouldn't expect anything less from you!

Point!

Al
 

gary s

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Thanks, Gary and Al  Much appreciated and for the points

Gary I finally figured it out, (Watched a YouTube video, Pretty neat. My only problem is I never thought about

or paid any attention to the stall. I found myself looking at this darn thing constantly. 

Gary
 

Bearcarver

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OMG!!!  FanFreakingTastic!!!


Your Briskets are always "Over the Top"!!!
----


That's gotta be Delicious!!!


Bear
 

gary s

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Thank you Bear and for the points. Glad I cooked yesterday  Raining today

Gary
 

WaterinHoleBrew

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Phenomenal smoke Gary ! Everything looks real tasty ! Thumbs Up
 

remsr

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I have never taken a bresket to 205, just did two 14 pounders last Friday in my WSM took them to 195 very tender and juicy did two buts the week before took them to 205 very tender and juicy. Jeff tells a story whet he over slept and has butt hit 208 and was the best mistake he ever made. Wouldn't a brisket at 205 start drying out? Mine turns out great at 195 but if 205 is better I'll try it next time.
 

disco

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Definition of a pit master, brisket and Pork loin at the same time.

Disco
 
Last edited:

gearjammer

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Darn good looking stuff.

I still have not done brisket, but you guys give me courage.

Points to you, either one alone would be great, but both together is outstanding. 

   Ed
 

crankybuzzard

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Not sure how I missed this one, but darn nice work Gary!

PP and brisket makes for a great plate!
 

tropics

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Gary that looks great as always.Points

Richie
 

gary s

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Thank you CB and Richie  and for the points.

Gary
 

remsr

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Still wondering about that 205 international temp of the brisket. I would like to try it but I am afraid of it being over done and stringy. Yours looks great and you said the poke test was like butter. Does anyone else take their brisket to 205? I have never callabrated my probes but they are IQ 130 probes that don't require callabratiin. I just don't want to wreck an expensive hunk of meat that I spend hours to cook. The last two I smoked together in my 221/2" WSM took 24 hours to hit 195. Both were full packers weighing 15 pounds each. My briskets always come out good but I am always looking for better. Any feed back would be greatly appreciated.
Randy,
 

gary s

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Still wondering about that 205 international temp of the brisket. I would like to try it but I am afraid of it being over done and stringy. Yours looks great and you said the poke test was like butter. Does anyone else take their brisket to 205? I have never callabrated my probes but they are IQ 130 probes that don't require callabratiin. I just don't want to wreck an expensive hunk of meat that I spend hours to cook. The last two I smoked together in my 221/2" WSM took 24 hours to hit 195. Both were full packers weighing 15 pounds each. My briskets always come out good but I am always looking for better. Any feed back would be greatly appreciated.
Randy,
I have had some long smokes but never 24 hours  I think you may have a temp gauge problem.

Like I said this was my first time using the Maverick and checking the temp.

I never check temps except on a few things, I have cooked so many briskets I can tell by feel, looks and the probe

(or Toothpick test)

That brisket was real moist and Juicy at 205º

Gary
 

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