MAK finally up to temp for SB LV Brisket smoke

[schlotz]

0º here in Indy this morning when I fired up the MAK. While it got to 180º in about 20 minutes it struggled to get close to the set 275º taking another hour and 20 min. Whew!!! Hey at least the meat had more time in the higher smoke range.

The brisket started out at 13.6#s but that sucker had an unusual amount of hard fat. In all removed just over 5#s. Usually with full choice packers this size I trim off between 2-3#s. So got 8.4#s to smoke, generously covered in 50-50 salt & pepper yesterday at noon and kept in the fridge until this morning. Removed and sat on the count for an hour while the smoker was being fired up. Since I'm running reasonably hot & fast, I'll expect it to run somewhere around 50 min/Lb or 7 hours maybe a tad more given the OT, which will still leave a rest time and be ready for SuperBowl start.

Photos to follow... if I remember haha...

 

[jmusser]

Had same issue here in Michigan yesterday. Did a lot better job of not looking at my cooking. Thank you blutooth probes! Good luck on the brisket and look forward to the pics!

 

[schlotz]

Same here, using Thermoworks Signals with three probes.

 

[schlotz]

At 4.5 hours in the IT curve is pretty normal.

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[schlotz]

Rest of the story - keeping with the unusualness this brisket has so far demonstrated, normally smoking at 275º I rarely notice any stall but this one... hit a wall. I wasn't going to let this thing dictate dinner time. We all know when dinner is on Superbowl Sunday, i.e. 6:30pm. So, at 3:30p after 7 hours with the IT @155º (it should have been done or real close to it) it was pulled, dbl wrapped & placed into the oven @ 305º. 1 hour and 15 min later it goes from 155º all the way to 196º. Probed it, soft in some places but still could use more rendering. A 5:30 its softer in more places so still wrapped, placed on top of the stove and let it sit until dinner. Result Me:ONE Brisket ZERO It was moist, tender and the flavor was spot on. Unfortunately can't say the same for my Chiefs, tuff night for them.

 

[MJB05615]

That Brisket looks great! Wonderful smoke ring too. Great work.

 

[schlotz]

Thanks MJB05615

There is only two of us here these days but I still love good brisket. The rest was put in 4 vac-paks each about the right size to chop up and make into chili. We do love smoked brisket chili

 

[TNJAKE]

Looks delicious bud

 

[MJB05615]

Thanks MJB05615

There is only two of us here these days but I still love good brisket. The rest was put in 4 vac-paks each about the right size to chop up and make into chili. We do love smoked brisket chili

We do similar here with only 2 of us now. I vac seal each one enough for a meal of Brisket. Now we get 3-4 meals out of 1 Brisket. And the vac sealed stuff is as good or better than the originally smoked stuff.

 

[schlotz]

Thanks TNJAKE Despite all the fussing it turn out very good!