First Smoke Right Now!! 13# Brisket

[smokeeater]

8:47pm8:53pmI'm confused...

Anyway - I'm in the thirteenth hour since the brisket went into the smoker, fat side down the entire time. Meat Temp is 170° and rising approx. 2° each hour. Just foiled it, fat side up. Plan on pulling the brisket out at 190° and wrapping it up and putting it in a cooler for the night.

 

[up in smoke]

So, if I can make it to Spoons Coffee House on N. Wellwood Avenue by noon, youâ€[emoji]8482[/emoji]ll run me up a sammich, right?

 

[smokeeater]

Sure thing! I'll jump in my

and zoom up Wellwood in a jiffy!!!

 

[tonto1117]

SmokeEater, sound's like your in the last stretch now

, after you foil it and put it in the cooler get some well deserved sleep and dream of the thin blue smoke and some brisket for breakfast!!!

 

[smokeeater]

I like that part about the "last stretch" while seeing your horse galloping towards the finish line! In the last hour, my brisket went from 170 to 179°. At this rate, I'll be done before midnight.

 

[smokeeater]

Hit 190° at 11:20pm. Pulled it out and wrapped it in another layer of foil, and set it in a cooler that I pre-heated w/ boiling water. Surrounded the brisket with towels fresh out of a hot dryer. Over the past hour, the meat temp only rose 1°, but has since dropped down to 189°. I have heard that meat temperature will continue to rise almost 10° after being removed from a heat source.

Go figure...

I'm glad I wrapped the water pan w/ foil as clean-up there was easy. The rest will have to wait till tomorrow, as I am off to bed

 

[tonto1117]

Well folk's it looks like we have a 13# bouncing baby brisket!!!!

SmokeEater, Job well done, enjoy the fruits of your labor tommorow

 

[deejaydebi]

SmokeEater -

Enjoy your first smoke! There's nothing quite like it! Do't forget to get some pictures now!

 

[ultramag]

It was fun to follow along with you on your smoke today. Enjoy the fruits of your labor tomorrow.

 

[pigcicles]

Super job SmokeEater, enjoy that brisket. Let us know how it tastes.

Keep Smokin

 

[smokeeater]

Well, it's morning here in NY. Almost 8am. Slept 7 hours, but it feels like I worked last night. The meat is still in the cooler, running at about 154° (again this thermometer is awesome - don't know how people can say bad things about them).

Looking for recipes for baked beans, and was also wondering if I need to make any sauce for the brisket. Any bean recipes? Thoughts/recipes for brisket sauces?

Thank you all again for helping me give birth to my beautiful baby brisket! I couldn't have done it without you - well, I coulda, but she woulda been UGLY, BURNT & DRY!!!

Pictures of my baby will be posted later, when she comes out of the incubator.

 

[cajunsmoker]

These are the official baked beans of the SMF. Well maybe not official, but they sure are good.

http://www.smokingmeatforums.com/for...ead.php?t=1540

Congratulations on your inaugural smoke.

 

[smokeeater]

Thanks! and thanks! I might do 'em in the smoker I'm gonna fire up the smoker for some ABTs as well.

 

[backyardgriller]

**DROOLING**

Sounds like a good time.

 

[cajun_1]

Awesome job SmokeEater...waiting for final pics..drooling just thinking about about it.

 

[cajunsmoker]

Wish it was me Cajun1, no brisket in my immediate future though

 

[cajun_1]

Sorry cajunsmoker....post has been edited

 

[smokeeater]

Whipped up some of Dutch's Wicked Baked Beans, along with some ABTs that I stuffed with a combination of sausage, grated pecorino romano cheese, and soft cream cheese with chive & onion. Gonna smoke them this afternoon. Friends coming over around 3ish. Meat temp just fell to 139°, and it is still wrapped in foil and in the oven now.

Brisket:
What temp should I keep the oven at?
Should I slice it up now, or wait till later?

ABTs & beans:
Do I smoke the ABTs & beans at 225°?
Smoke for 2.5-3 hours?

Can I smoke corn? If so, how?

 

[ultramag]

I have replied to each question within the quote SmokeEater.

This is not exactly how I've done it, but I just noticed Jeff's link a couple days ago and he obviously knows his stuff. My method is pretty much the same. Here is the link.

http://www.wyntk.us/food/smoking-corn-on-the-cob.shtml

 

[up in smoke]

Make sure you have some liquids in the foil wrap, if not add some apple juice to keep it moist (you should be good though)
Anyways if I make it to Spoons Coffee House on N. Wellwood will ya run me up some brisket & wicked beans

LOL