• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First GOSM Brisket

ultramag

SMF Events Planning Committee
2,112
13
Joined Apr 17, 2006
Here it rubbed and ready for the grates at 10:30 the night before dinner:



About 4 hrs. in adding a fatty, water, and wood:



Here we are at 15 hours just prior to removing to foil:



I took this one to 205 internal to pull and try the Lone Steer finishing sauce. It took 18 1/2 hours to get it there.:



Here it is after a one hour rest pulled with no sauce:



And finally here is what was leftover with the finishing sauce applied:



Hope you guys and gals enjoy the pics, it was a long trip. Fortunately the GOSM allows for a early am nap of 3 to 4 hours in between the all night and the next day of an all nighter.
 

vulcan75001

Smoking Fanatic
OTBS Member
844
11
Joined May 27, 2006
Chad
Looks really great...Hope you were awake enough to enjoy it...Great job..
Richard
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
62
Joined Jul 16, 2006
Looks great.

How easily did it pull? I would have never thought to pull brisket.

Meowey
 

ranger72

Meat Mopper
OTBS Member
270
12
Joined Jul 18, 2005
ultramag

Nice pics and a great job!


ranger72 :)


OTBS # 14
 

ultramag

SMF Events Planning Committee
2,112
13
Joined Apr 17, 2006
I had never pulled brisket before either Meowey. It was very easy to pull, not like pork, but it wanted to fall apart. The thing I will try next time is cutting the brisket in half lenghtways and then pulling. It wants to pull in strands from one side of brisket to the other. That is no big deal really but I think I would prefer smaller pieces, so I'm gonna try that.
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,030
209
Joined Jul 7, 2005
Chad, great looking pulled brisket. You can always pull the brisket into strands and then chop the strands to the length that you want.
 

ultramag

SMF Events Planning Committee
2,112
13
Joined Apr 17, 2006
I did that with some of the longer strands on this one Dutch. I just figured it would be easier to cut the big hunk once or twice than it would individual strands. I pulled the fat cap off first thing and then you can see where it's gonna need cut.

I wish to heck I could remember to try the dough hook on the Kitchen-Aid. I keep getting done pulling the thinking dang it I forgot again. I don't know how well it would work with the brisket though, so I wanna try it with a butt first.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.