Yep...it's a brisket

[pm0084]

I had a few requests to do another brisket, so who am I to say no.

Started with a 7.5lb Costco brisket flat. Seasoned with the standard SPOG, smoked in Oak.

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• pm0084
• Dec 15, 2016

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• pm0084
• Dec 15, 2016

Just hit 160 IT and wrapped...more to come.

 

[SmokinAl]

Great start!

Al

 

[crankybuzzard]

Im in

 

[pm0084]

Well an intresting development...
Hit 196 IT and pulled to unwrap and finish to toughen the bark.
Well the unwrapped IT keeps dropping....it at 172 now?
Gonna check with another probe...might rewrap?

 

[crankybuzzard]

Well an intresting development...
Hit 196 IT and pulled to unwrap and finish to toughen the bark.
Well the unwrapped IT keeps dropping....it at 172 now?
Gonna check with another probe...might rewrap?

Your initial probe may have been in a fat line.  Center it into the flat.

 

[pm0084]

Ran 2 new probes...just in case :)
Got 165 and 158 in thinnest and thickest parts.
Must have been a bad stick the first time around :(

So I rewrapped and shall wait longer.

Hope I did not do any damage wrapping earlier the first time....coupled with the wrap and rewrap evolutions.

 

[crankybuzzard]

Ran 2 new probes...just in case :)
Got 165 and 158 in thinnest and thickest parts.
Must have been a bad stick the first time around :(

So I rewrapped and shall wait longer.

Hope I did not do any damage wrapping earlier the first time....coupled with the wrap and rewrap evolutions.

We've all had a bad placement before, and those that haven't, will at some point.

You didn't hurt anything, smoke away!

Let us know when it's ready!

 

[redheelerdog]

Looking forward to the finished pics.

 

[crankybuzzard]

 
Looking forward to the finished pics.

Me too, should be done by now!  

 

[pm0084]

Well after some trials with this brisket...I have a finished product.

Though it was not super juicy, it was fall apart tender.

Probably a bit overcooked honestly. I believe my first temps may have been right, just with high wind and 24 degree weather it must have cooled my meat off very quick...which made me think more time was needed...lesson learned.

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• pm0084
• Dec 16, 2016

 

[crankybuzzard]

Looks good from this end!

I'll give a point for perseverance!

 

[pm0084]

Looks good from this end!

I'll give a point for perseverance!

Thanks...definitely learned a bit on this one...I can tell you one thing though ....leftovers sure were good on my sandwich today.