Sunday Brisket Smoke

[slysmoke]

Rubbed in SPOG and A1 Thick, and ready for a good nights sleep

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• slysmoke
• Apr 19, 2015

This morning, into the Smoke Hollow natural gas burner at 8:00AM @ 223 and getting some pecan/mesquite TBS

See you around 160ish for the foil wrap

 

[slysmoke]

Stalled at 153 after 7 hours, so into the wrap we go:

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• slysmoke
• Apr 19, 2015

 

[b-one]

Let us know how it turns out,I've been thinking about trying A-1 on a brisky! It's looking pretty tasty so far!Thumbs Up

 

[slysmoke]

So everything worked out well, 4 pound flat took just about 11 hours running an average of 220. Flavor and tenderness where great.
Foiled with Apple juice, Worcester and a touch of soy.
Could have stood to be just a touch more moist, but wasn't what I would call dry.
All in all I'd call it a success.

 

[slysmoke]

Hmm, can't seem to get pics to upload from my phone, and I'm in Memphis this week away from my computer. I'll keep trying to get the final pics up

 

[bgosnell151]

Doing my first brisket tomorrow. Been smoking meat for 2 years now and have had pretty good success, so figured it was time to give a little brisket a whirl. I'm about to season it and wrap it for the night.

 

[slysmoke]

Best of luck Brad, I'll be tuned in.....

 

[bgosnell151]

Best of luck Brad, I'll be tuned in.....

Thx... The little guy is on.

 

[bgosnell151]

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• bgosnell151
• May 3, 2015

 

[bgosnell151]

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• bgosnell151
• May 3, 2015

Moving right along.

 

[bgosnell151]

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• bgosnell151
• May 3, 2015

Slowing, but not sure I would call it a stall.

 

[bgosnell151]

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• bgosnell151
• May 3, 2015

Moving along now... Time to foil with applejuice and Worcester sauce

 

[bgosnell151]

Foiled at 170 and put back in.

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• bgosnell151
• May 3, 2015

 

[bgosnell151]

Probed at 198* and it slid right in with no problems so I pulled it. A little nervous I did it too soon, but that probe had virtually nothing holding it back from going right in. So I pulled it and wrapped it and put it down for a 2 hour nap.

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• bgosnell151
• May 3, 2015

 

[bgosnell151]

My fears can be put to rest. Just pulled it from it's nap and sliced it... So moist and no tug at all. Goes to show you that you should always go by the probe test and not temp. Anyway, here is what the little guy looks like.

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• bgosnell151
• May 3, 2015

 

[b-one]

So everything worked out well, 4 pound flat took just about 11 hours running an average of 220. Flavor and tenderness where great.
Foiled with Apple juice, Worcester and a touch of soy.
Could have stood to be just a touch more moist, but wasn't what I would call dry.
All in all I'd call it a success.

Glad it turned out can't believe almost 11 hours!?!

 

[bgosnell151]

Glad it turned out can't believe almost 11 hours!?!

9 hours on the cook and 2 in towels and cooler... Thx

 

[slysmoke]

Looks great Brad!

 

[bgosnell151]

Looks great Brad!

Thx, turned out awesome