Maiden brisket voyage has started 🔥

[TimboBBQ!]

Got it on at 2:30am as planned. First ever attempt so we shall see.

 

[TimboBBQ!]

Got it on at 2:30am as planned. First ever attempt so we shall see.

Three hours in.

 

[jaxgatorz]

You are off to a good start !

 

[schlotz]

I'm in for the final!

 

[TimboBBQ!]

I'm in for the final!

Been stuck at 159 for hour and a half. Decent bark at this point should I wrap it or foil boat either one?

 

[SmokinEdge]

In for the ride.

 

[SmokinEdge]

Been stuck at 159 for hour and a half. Decent bark at this point should I wrap it or foil boat either one?

What time do you want it finished?

 

[TimboBBQ!]

In for the ride.

Bark is decent and stuck at 159 for hour and half. Should I warp or boat it either one since I screwed up the trim job?

 

[voyager 663rd]

Wrap it now and put it back in. If you don't, not the endof the world. It'll get past the stall on its own, just may take a bit longer.

One note: don't keep opening the lid "to check". Every time you do you add an undeterminable amount of cook time through heat loss.

Make sure you use a remote (bluetooth) thermometer (unless you already use one).

 

[SmokinEdge]

Bark is decent and stuck at 159 for hour and half. Should I warp or boat it either one since I screwed up the trim job?

What I watch for is the meat starting to expel juices (that’s the start of stall) This usually happens right around 160. I’ll place it in a pan uncovered and back on the grate. This starts to catch all those delicious juices. From there it’s a matter of what time I have left to finish as to if I wrap or sometimes when I wrap.

 

[SmokinEdge]

Don’t get nervous about your trim job either. The juiciness of the finished brisket will come from the slow breakdown or melting of the collagen inside the meat, not from the fat outside the meat. If it came from outside fat we would never trim any off.

 

[912smoker]

And be patient grasshopper

Keith

 

[TimboBBQ!]

And be patient grasshopper

Keith

Getting nervous it’s at 199 and I have never checked anything for probe tender. Don’t feel close to me……..

 

[SmokinEdge]

Getting nervous it’s at 199 and I have never checked anything for probe tender. Don’t feel close to me……..

At this point it’s all about probe tender not IT. I’ve seen them probe tender anywhere from 195-212, every piece of meat is different. The probe should go in and out of the meat with the resistance of pushing the probe into a jar of peanut butter, all over not just a place or two.

 

[TimboBBQ!]

At this point it’s all about probe tender not IT. I’ve seen them probe tender anywhere from 195-212, every piece of meat is different. The probe should go in and out of the meat with the resistance of pushing the probe into a jar of peanut butter, all over not just a place or two.

Thank you. I will stay after it and see what happens. Feels weird when I have smoked everything but brisket 40 years and it’s just second nature. This is so different since I have zero experience

 

[TimboBBQ!]

What time do you want it finished?

No rush on it really. I am at 195 now and not probe tender from what everyone says it should feel like. I put it on a pan at 160. Covered it for awhile but decided to uncover it while ago. I am obviously lost as a goose lol. Should have went to one of my buddies and watched the process.

 

[SmokinEdge]

No rush on it really. I am at 195 now and not probe tender from what everyone says it should feel like. I put it on a pan at 160. Covered it for awhile but decided to uncover it while ago. I am obviously lost as a goose lol. Should have went to one of my buddies and watched the process.
View attachment 723393

Time is your friend. I’ve sometimes seen them stall a bit again in the 190’s. Just be patient and wait for probe tender.

What was your average pit temp? Must have been around 300? Your in the 190’s a little fast.

 

[TimboBBQ!]

Time is your friend. I’ve sometimes seen them stall a bit again in the 190’s. Just be patient and wait for probe tender.

What was your average pit temp? Must have been around 300? Your in the 190’s a little fast.

Yes sir 280-300

 

[JckDanls 07]

Yup let her roll... Probe it every hour... Looks damn good... You've got this...

 

[TimboBBQ!]

Yup let her roll... Probe it every hour... Looks damn good... You've got this...

Felt what I would consider probe tender at 203 degrees. Wrapped it in butchers paper and some towels in my cooler. Been in there since 11:30. Smoking some moink balls in the BGE at the moment while it rests. We see in a bit!