Brisket Saturday
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Brisket Saturday
Trying my hand at a packer today.
Kinda a rookie at Brisket. Done 3 before, first 2 not so good. Third one was great.
Got it rubbed last night and set back in the fridge.
Up at 3:30 this morn. Injected and in smoke at 4:15. Kinda cold today so got out the old welding blanket
At 4 hours in
7 hours in now. IT at 142. Plan on either panning it or wrapping in butcher paper at IT of 165.
I got 6 hours before I have to be at a happy hour party. Plan on taking the Brisket. Hoping I have plenty of time
Bill
Kinda a rookie at Brisket. Done 3 before, first 2 not so good. Third one was great.
Got it rubbed last night and set back in the fridge.
Up at 3:30 this morn. Injected and in smoke at 4:15. Kinda cold today so got out the old welding blanket
At 4 hours in
7 hours in now. IT at 142. Plan on either panning it or wrapping in butcher paper at IT of 165.
I got 6 hours before I have to be at a happy hour party. Plan on taking the Brisket. Hoping I have plenty of time
Bill
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Re: Brisket Saturday
then QUIT PEEKING
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Brisket Saturday
OldUsedParts wrote::tup: then QUIT PEEKING
I know I know I can't help myself
Is 140 too early to go into the stall she's been rolling right along all morn. Now it seems to have slowed done quite a bit.
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Re: Brisket Saturday
If it's cold enough to cover the pit then I'm staying inside and making a pot of chili. Brisket look's like it's coming along.
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Re: Brisket Saturday
22"OldSmokey • 2-burner gasser with GrillGrates
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Re: Brisket Saturday
That brisket must have been so good Bills in a food coma!
Custom 24x48 offset trailer pit
Weber Smokefire EX6
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Weber Smokefire EX6
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Race Crew Drum
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Re: Brisket Saturday
It turned out pretty darn good Tho I had my doubts right up to the time of slicing it.
I even brought along sauce just incase it didn't turn out so hot. It wasn't needed.
I thought I had allowed myself plenty of time to get this done but that hunk of cow had other ideas. I finally was able to set it in a cooler about 45 minutes before we had to leave for the party.
Total cook time was 12 hours
Thanks to ya'll
I couldn't do it with out ya
Bill
I even brought along sauce just incase it didn't turn out so hot. It wasn't needed.
I thought I had allowed myself plenty of time to get this done but that hunk of cow had other ideas. I finally was able to set it in a cooler about 45 minutes before we had to leave for the party.
Total cook time was 12 hours
Thanks to ya'll
I couldn't do it with out ya
Bill
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Re: Brisket Saturday
Looks daggone Larapin Wild Bill - - - BUT it would take two large bottles of Mallox to get me thru a 12 hour cook
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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- TwoGuysBBQ
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Re: Brisket Saturday
That's a work of art right there. good color and smoke ring. darn I'm hungry now.
Ric G.
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Re: Brisket Saturday
Thanks guys
I would have been a babbling idiot after 12 hours if I'd smoked it on my stick burner for sure .
I'm really liking this pellet pusher. She ran flawless the whole time, makes long cooks a whole lot stress less.
The reason I was concerned about how moist it would be was because of the amount of juices that came out of it when I had it panned. Didn't add any liquid to the pan but ended up with better then a quart in the pan when the meat finally probed tender. Who knows how much juice came out of it in the close to 10 hours of smoking before I panned it.
Looking at the quart jar of liquid after it cooled down it appears to be 3/4 full of fat.
When we got to the party I warned the host that the brisket maybe dryer then a cork.
Made my day when I started slicing it and saw all the juices flowing .
Bill
I would have been a babbling idiot after 12 hours if I'd smoked it on my stick burner for sure .
I'm really liking this pellet pusher. She ran flawless the whole time, makes long cooks a whole lot stress less.
The reason I was concerned about how moist it would be was because of the amount of juices that came out of it when I had it panned. Didn't add any liquid to the pan but ended up with better then a quart in the pan when the meat finally probed tender. Who knows how much juice came out of it in the close to 10 hours of smoking before I panned it.
Looking at the quart jar of liquid after it cooled down it appears to be 3/4 full of fat.
When we got to the party I warned the host that the brisket maybe dryer then a cork.
Made my day when I started slicing it and saw all the juices flowing .
Bill
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Re: Brisket Saturday
An awesome Briskie for sho but now you have to understand that YOU HAVE OFFICIALLY LOST your membership in "our" Pediatric Pellet Pooper Club - - - you have now graduated Doctor'it Come Larapin
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Brisket Saturday
darn good looking brisket. Isn't it funny how stressful it is for us noobies? We become apologists right up until the point where the slicing happens. I did the same with my first on the drum a few weeks back. My wife told me to quit having a pity party. Ended up turning out pretty well and the guests all loved it!
UDS - Not so ugly, but I may be biased
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Re: Brisket Saturday
Good lookin' brisket there Bill. Now yer thinkin', "what can I smoke next?"
~Aaron
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Re: Brisket Saturday
SmokeNHops wrote:darn good looking brisket. Isn't it funny how stressful it is for us noobies? We become apologists right up until the point where the slicing happens. I did the same with my first on the drum a few weeks back. My wife told me to quit having a pity party. Ended up turning out pretty well and the guests all loved it!
You know that is soooo true, I did my first rotisserie ever for 40 friends and family a week or so ago. I was sooo worried about the cutting, wife said I had too much colour which got me second guessing myself. Then I started checking temps more. As you say when you cut and know its right.
Great looking cook too bill . Hope your wife doesn't give you advice.lol
Russ
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It costs nothing to be nice. A smile goes a long way.
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