Friday Night Brisket Qview

Discussion in 'Beef' started by dukeburger, May 9, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Just put my 11lb packer in the 18" WSM for dinner with friends tomorrow.

    Rubbed with a 50/50 mix of turbinado sugar and Tatonka Dust. Smoking with hickory between 240F-265F until toothpick tender without wrapping.

    Wish me luck!

    Qvew

    The beef


    The rub


    Trimmed the bottom up nice and lean, left ~1/4" fat cap on top


    Rub-a-dub-dub


    Smokeshow


    Stay tuned!

    [​IMG]

    [​IMG]  
     
    Last edited: May 9, 2015
  2. Your off to a good start. Keep the pics coming.

    Happy smoken.

    David
     
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks David

    Almost 9 hours in and have been stalled at 165F since I woke up an hour and a half ago. ET-733 HI alarm woke me up once at 3am.

    WSM running solid at 252F now.

    Haven't peeked yet, just enjoying my coffee. [​IMG]  
     
    Last edited: May 9, 2015
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Just checked for tenderness at 196F, still a little tough in 4 out of 5 pokes. My first peek since I put it in the WSM at midnight last night (13.75 hours ago)!

    This is the first time I planned on not wrapping a brisket without ending up wrapping it. Stuck to the plan this time.

    Qview

    Nice bark action


    [​IMG]  
     
    Last edited: May 9, 2015
    drlchi likes this.
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    So poked again at 200, still a bit tough. For some reason I removed the probe and re-inserted... 176F! [​IMG]

    Thoughts?
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Maybe a fat spot,stay with it get your tooth picks ready.Wait til they go in like it was buttter 
     
  7. timberjet

    timberjet Master of the Pit

    Yep, hang in there. The flat might get done before th point so you can do burnt ends.
     
  8. dukeburger

    dukeburger Master of the Pit OTBS Member

    Tenderness is getting there... I'd like to say reading wrong IT the entire time was a piss off, but it sure kept my nerves intact [​IMG]
     
  9. timberjet

    timberjet Master of the Pit

    Hahaha a big piece of meat is always an adventure.
     
  10. timberjet

    timberjet Master of the Pit

    Do not stop early you can thank me later.
     
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    196F still a little toughness. This is not a double post.
     
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Hang in there!  From the look of that bark, it will be awesome!

    Mike
     
  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    "Pain" is the only word...
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Looking good!! Planning any burnt ends?:drool I recently bought a perforated grilling pan,I seen another member use one,and I sure helps crisp up those tasty nuggets!
     
  15. bryce

    bryce Smoking Fanatic

    You can do it Duke! Nail the brisket baby!
     
  16. dukeburger

    dukeburger Master of the Pit OTBS Member

    So it's still at 196F... I just did another poke test and the point is butter tender, but the flat is tough is some areas.

    I'm confused as to how the point is done first. Should I separate the point for burnt ends and put the flat back on? 
     
  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    Put some turds on after poking around and the IT is down to 194F...This is a stubborn one.

     
  18. dukeburger

    dukeburger Master of the Pit OTBS Member

    ...190...

    [​IMG] <--- That
     
  19. b-one

    b-one Smoking Guru OTBS Member

    What's your pit temp? The last one I cooked was a pain as I figured I could ride it out gave up and opened up some vents to push it over the top. I have never separated until after the rest we do burnt ends a day or two later to break up the brisky sammieathon. The first night just some slices next day sammie for lunch hash for dinner more sammies for lunch burnt ends then sammies until gone!
     
  20. dukeburger

    dukeburger Master of the Pit OTBS Member

    Pit temp as been steady 275F since I figured out how behind I was
     

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