First brisket with real time Qview!

[thepackerbacker]

Never smoked a brisket, have been talking about it for few years and figured now was the time. Father-in-law found a nice looking 11lb Prime packer at Costco so I told him to snap it up.

I have scored the fat cap down through to the meat, coated with a thin layer of mustard, and rubbed down with Jeff's naked rub.

This was done at about 8:30 this morning. Going to let it sit till about noon when I will transfer into smoker. Plan is to smoke fat side down @ 225 in the foil pan u see, the brisket is sitting up on a cooling rack so as to stay out of the juices. Once I hit 165 IT going to foil it and back in the smoker till I hit 205. At that point I'll wrap in towels and stuff in a cooler for as long as I can stand it!

Only ? Is the timing. I sure hope this thing doesn't decide to finish at 4am. If so, oh well:)

 

[rdknb]

Looking good, my only thing is if you want to eat it today you are already behind the curve.  Even at 1.5  a pound with 11 pounds you are looking at 16 1/2 hours.  Maybe if you can smoke it at a higher temp?

 

[thepackerbacker]

Planning to eat tomorrow. [emoji]128525[/emoji]

 

[preacherman1]

I would do  fat side up all the juices run In and over  the meat .  plus when the brisket gets to abut 160 w/ the fatside up you can pick that fat and eat it.   it is like candy really is awesome. just something to think about & give a try

 

[Rafter H BBQ]

Looks great, gonna be tasty ! I second the fat cap up, I like to think it helps baste the brisket so to speak ! Good luck and post more pics as ya go !

 

[thepackerbacker]

Ok, looks I will be smoking fat side up!

Any other suggestions? Going to get this show on the road in about 20 min.

Giving the smoker a good 2 hours to preheat. It seems like every time I fire this thing it has to rain... And not just a little! Pardon my make-shift rain catcher.

 

[thepackerbacker]

Flipped it over and added a little more tub in the areas where I knocked it off. Better lighting on this photo and I started to drool so figured I'd share the feeling[emoji]128515[/emoji]

 

[pgsmoker64]

That is a nice looking packer!

Good luck,

Bill

 

[thepackerbacker]

Got the AMNPS going. I'll give it a few minutes and then in she goes.

 

[Rafter H BBQ]

Pics of the brisket & smoker back to back !! Things are fixin to get serious here shortly ! :beercheer:

 

[thepackerbacker]

Let the AMNPS get going real well, had a little trouble with the rain but it is humming along nicely now. Brisket in at 1:30 IT is @ 52F. I used 50% oak, 25% hickory, and 25% apple pellets.

 

[foamheart]

Nice smoker! Nice pit! Terrible kitchen area....LOL I can't believe this is your first brisket with your equipment. AND a Prime!

It just doesn't get that good that often. You sure its your first time? Maybe you smoked one but didn't inhale?

Ok, I have a non-cooking question. I have started seeing a few pictures with what looks like a 't' in the lower right corner. Is that a picture taking software, a phone app, <shrugs>  Please inquiring minds want to know!

 

[Rafter H BBQ]

Nice smoker! Nice pit! Terrible kitchen area....LOL I can't believe this is your first brisket with your equipment. AND a Prime!

It just doesn't get that good that often. You sure its your first time? Maybe you smoked one but didn't inhale?

Ok, I have a non-cooking question. I have started seeing a few pictures with what looks like a 't' in the lower right corner. Is that a picture taking software, a phone app,   Please inquiring minds want to know!

Hey Foam, that's the Tapatalk symbol, it's a social app for online forums !

 

[foamheart]

Thank ya, thank ya, thank ya....... sorry for the

   Please go back with the previously programed entertainment!

 

[thepackerbacker]

Yep, Tapatalk. This is the first time I have ever used it and I must say, super cool! I can type my message, snap a photo with my phone and click post. No cables to the computer and throw the phone back in my pocket.

Internal Temps

1:30 @ 52
2:00 @ 56
2:30 @ 65
3:00 @ 76

Photo 90 minutes after start of smoke.

 

[thepackerbacker]

3:30 @ 89
4:00 @ 105
4:30 @ 116
5:00 @ 132
5:30 @ 140
6:00 @ 148
6:30 @ 155

Wondering when we will see it stall? When I wrap it in foil is there any need to keep the smoke going?

Do I NEED to wrap it? Time is not an issue and if it could "smoke" all night and get better flavor I'm fine with that.

 

[Rafter H BBQ]

Your getting close to the stall, smoke not necessary if your gonna wrap.... Personally have wrapped only once, now just not til she's ready to rest... Then I foil, wrap in a couple towels and put in the cooler for a good few hours rest ! I just use my camping cooler ! Foiling IMHO is personal preference & I just choose not to foil after having tried it ! To each their own though... I personally like the bark from not foiling, not saying ya don't get a bark with foiling it's just a different texture ! I like my bark a little on the firm end and when foiled it will be on the softer end, again to each their own, personal preference !

 

[thepackerbacker]

I do want the bark, enjoy as many different textures I can get. So just keep it smoking no foul? Will it dry out? I'm not mopping with anything...

 

[Rafter H BBQ]

Since I don't foil, I personally don't trim the fat cap and smoke fat cap up as IMHO... It helps to for lack of better terms "self baste" ! As the fat renders I think it helps keep the meat moist ! I personally rub a light coat of mustard or EVOO then my rub, using the mustard or EVOO as a bit of a barrier to help keep in the moisture as well... Again, just my personal preference from trial and error on doing briskets... Hope this may help ya !

 

[Rafter H BBQ]

I guess it matters how ya prepared it from the start, IMHO.... you may wanna foil this one and next one not foil... Where this is your first one, if your worried about er gettin dry.... ya may wanna foil this time.... There's no wrong or right, just what you like... After a few briskets you'll know what your preference is... Just make sure however ya do it to let er rest a few hours as then the juices redistribute throughout the meat....