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Labor day weekend

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  • Labor day weekend

    Here's my 3rd attempt of smoking brisket.

    17lb
    Threw it in 9pm last night. Maybe couple more hours. At 180 internal now. I am trying this time to smoke entire time w/out wrapping till it is time to take out. Since I did not wrap during the "stall time", been spraying apple juice mixed with little olive oil about every hour or so.


  • #2
    Will update later on. Gonna try to rest up. Hahaha

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    • #3
      Good bark

      Sent from my SAMSUNG-SM-N920A using Tapatalk
      2015 F250 Platinum

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      • #4
        I'll swing by tomorrow and get some!
        Putting warheads on foreheads since 2004

        Pro-Touring Build

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        • #5
          Didnt take pics. I wasn't impressed. Bit off more than I could chew. Never smoked one this large. Had temps between 230-260. Flat was little tough to cut. Thought i didnt have enough time since flat felt tough probing it, so I wrapped and put it in oven around 1ish. Had people coming over at 5:30. So oven couple hours then have another hour half to let it rest. Not sure if not enough time or cooked too long b

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          • #6
            What tell was the meat when you pulled it off?

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            • #7
              Labor day weekend

              Was 185 when I pulled it. After picking it up, noticed it wasn't 'flimsy', still felt little stiff. Thats when i wrapped and put it in oven. Put it on 275 and left for another 2 hours and took it out. Put towel around and let it sit. Maybe an hour, then people started to come.

              Inexperince just got the best of me. Too big of a brisket for me being a rookie. Appears I neglected the flat portion of brisket.
              Last edited by Rafa; 09-05-2016, 10:33 AM.

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              • #8
                Originally posted by Rafa View Post
                Was 185 when I pulled it. After picking it up, noticed it wasn't 'flimsy', still felt little stiff. Thats when i wrapped and put it in oven. Put it on 275 and left for another 2 hours and took it out. Put towel around and let it sit. Maybe an hour, then people started to come.

                Inexperince just got the best of me. Too big of a brisket for me being a rookie. Appears I neglected the flat portion of brisket.
                Yeah, I would bring it up to 200 and let it rest, it will probably rest up to 205.

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                • #9
                  We pull ours at 200. Also, we wrap them and put butter and apple juice in the pans. It helps negate the stall, steam a bit, and it stays moist.
                  "If I asked people what they wanted, they would have said faster horses." - Henry Ford

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                  • #10
                    I thought it tasted good.
                    Originally posted by Silverback
                    Look all you want, she can't find anyone else who treats her as bad as I do, and I keep her self esteem so low, she wouldn't think twice about going anywhere else.

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