Sunday brisket

[smokingunny]

Got this on about an hour and a half ago. Left it alone for about 20 minutes and came back from the bath house to billowing smoke. Grease fire! Temp was almost 400 but I finally got it back down to 250-275 with minimal damage to the meat.

 

[smokingunny]

image.jpg

• smokingunny
• May 3, 2015

Pic wouldn't load for some reason.

 

[themule69]

Keep us posted as to how it turns out.

Happy smoken.

David

 

[smokingunny]

I hope it's done in time. The person I'm cooking it for wants to eat at 3, so maybe it'll be done around 1.

 

[smokingunny]

4.5 hours in and the flat IT is at 163. I might be ok!

 

[gary s]

Keep us posted

 

[smokingunny]

Pretty sure I hit the stall. I'll give it 30 minutes and then wrap just to make sure it gets done.

 

[smokingunny]

Wrapped about 30 minutes ago and temp is at 184. Forgot to take a pic when I wrapped.
:(

 

[gary s]

Gotta have some pics !!!

Gary

 

[dukeburger]

 

[smokingunny]

Sorry. Got busy when my neighbor came over and asked me to smoke some salmon since I had the smoker going. Total cook time was 8.5 hours. Even thought the temp hit 204 at 7 hours, there were a couple of spots that weren't as tender as I wanted them.

image.jpg

• smokingunny
• May 3, 2015

I know this is piece is small but I've been whittling away at my cut before I could take a pic.

 

[dukeburger]

That's a quick smoke for a brisket. Nice smoke ring.

 

 

[rmmurray]

Looks good Gunny!
Fantastic job today.
-Ryan

 

[smokingunny]

That's a quick smoke for a brisket. Nice smoke ring.

That's kinda what I was thinking too, but the tenderness don't lie!

:Looks-Great: