Too late for Brisket

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Retired Spook

Smoking Fanatic
Original poster
Jun 28, 2022
707
754
Somewhere in Texas
14.5 pound prime packer trimmed to 11 pounds with salt & pepper rub.
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In the smoker at 6:30 AM.
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This was about 2:00 PM - I wrapped it in pink butcher paper around 4:30 PM and it just finished at 7:40 PM 210-degrees nice a jiggly - I was really hoping it would be done no later than 6:30 PM so I could have a late dinner - oh well...
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I wrapped in in towels and put it in a cooler for at least a 3+ hour rest - I guess I will wake up in the middle of the night and put it in the fridge - maybe I will make a few slices then and add a photo. Other than that I guess will have to settle for some brisket hash for breakfast in the morning and re-heat some for lunch. The price of old age.

I will be giving half of this to a friend because there is no way I can eat this much brisket before it goes south.

I hope it tastes as good as it looks.

Good night! 😴
 
Last edited:

Kvgsqtii

Smoke Blower
SMF Premier Member
Feb 28, 2022
81
109
SC
Looks great! Let me know if you need a few more friends to help eat it!
 

mike243

Master of the Pit
OTBS Member
SMF Premier Member
Feb 25, 2018
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Looks great from here, that's 1 of the reasons I love my pellet smoker and inkbird therm, all night cooks are pretty worry free.
 

Retired Spook

Smoking Fanatic
Original poster
Thread starter
Jun 28, 2022
707
754
Somewhere in Texas
A 2:00 AM slice - so that was 6-hours in the cooler. It was still quite hot to the touch though being half asleep I failed to stick the thermometer in it.
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Not bad my technique is getting better each time - very very tender and the juicier component is improving - pulls apart effortlessly. I could have trimmed the fat a little bit closer but that something that only experience can teach.
 

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