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At papa, do you let the brisket drop down 20 or 30 degrees in a rest with open foil before you wrap it and hold it? I think pulling at 200 and then going right to a towel wrap and cooler for the hold is allowing the brisket to just keep cooking at to high of a temp..
Try to rest it 30 minutes and then rewrap at like 180 or 170 . Then hold it in the cooler. Although maybe someone else has better knowledge.
I think you are on to something here. I have been pulling it straight off and into the cooler. I was afraid opening it up would let to much mosture evoprate. I saw someone post on this thread that they put it into a foil pan them cover it. I'm going to try that and then I can let it cool in it's juice before wrapping it up.
Epic day with my first use of my Dyna-Glo smoker. I have been up for 34 hours at this point and to those of you who do this on a regular basis I salute you.
Brisket turned our surprisingly great and I credit that entirely to this forum and the 30+ pages of "Let's talk brisket". I started at 2:00 AM and kept it low and slow over night. Pulled it when the IT was 204 and my thermometer pierced 3 of the sides like warm butter. The 4th side still had a bit of resistance. Into a warmed cooler in a bunch of blankets for 3 hours which
produced nice pencil thick slices that came apart with a very light tug with a noticible smoke ring. 3 racks of ribs also turned out great with a fantastic smoke flavor. Both exceeded my expectations and while I am exhausted my family and friends loved the food. Thanks to everyone I got ideas from on this forum including the home made minion basket I welded up. Very satisfied with how both meats turned out and I am looking forward to my next go at it although I doubt I would do the over night plan again... Happy 4th of July!!
Had fun cooking on the 4th . Brisket was just right. Juicy.. soft...good flavor and mouth feel. Could have used more ring. I didn't use much wood at all. Handful of hickory chunks.. Could taste it though [emoji]128512[/emoji]
Rings Я Us
thanks for the tip. I let them rest on the counter with the top open until it was down to 175 at that point Inclosed the foil, wrapped it in a few towels and then put it in a cooler for 3 hours. Turned out spectular! If we ever meet in a pub I owe you a beer :).
That looks amazing. I have a couple of points left over as well. I was thinking of doing burnt ends this weekend. Would you be will to share your recipe and process?
That looks amazing. I have a couple of points left over as well. I was thinking of doing burnt ends this weekend. Would you be will to share your recipe and process?
I'm pretty new to smoking and have learned a ton from this forum. 2 weeks ago I found a Gen1 MES30 for $50 on Craigslist (used once). I really wanted to do a brisket in it (not my first brisket ever...but I've never done a good one). I read every word of this thread earlier in the week - great stuff!
I started at 3 am - named my brisket "Genesis" (for being my first in the MES30). She was a massive 17.88 lbs packer.
To make it fit, I separated the point and flat. I rubbed her with SPOG and placed the point fat side up on the top shelf, and the flat fat side down on the lower rack.
One probe of my Maverick 733 was on the very top rack to measure smoker temp, and the other in the thickest part of the flat.
My target temp to smoke was 230°, but it actually averaged out lower than that. I had a little trouble at first getting the temp evened out, but I never had any spikes one way or another.
I smoked it with oak pellets with from my 12" AMZNPTS until 12:30 pm when I wrapped the flat in pink butcher paper. I wanted a thicker bark on the point for burnt tips so I waited until 3pm to wrap the point.
I pulled it at 5:23 pm after a bamboo skewer went through it like a hot knife through butter. I'll include my temperature chart for everyone to see.
After letting it rest on my counter for a little over an hour, I sliced it at 6:35 pm. It was juicy. It was delicious. It was tender. A pencil thick slice held up under it's own weight, then easily pulled apart with a very light pull. It didn't have a smoke ring, but no matter - the oak tasted great on it.
And then as it started cooling off it quickly got dryer and dryer and dryer. Any ideas why that happened?
And is that a second stall that happened around 2:30pm when it went from 194-189?
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