Packer brisket tonight
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- Pilgrim
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Packer brisket tonight
Gonna give brisket a try tonight. Got a 12 pounder usda choice. Split the point and flat, will cook separate. Dry brinening now for 9 hours. Will inject with beef broth tonight and toss in dry rub. plan to start cooking at midnight. Whish me look. Pics to follow.
- TX1911
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Re: Packer brisket tonight
Best of luck!
Custom 24x48 offset trailer pit
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Weber Smokefire EX6
Vision B Series kamado
Race Crew Drum
- OldUsedParts
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Re: Packer brisket tonight
Good Luck, looking forward to seeing the finished product
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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- Pilgrim
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Re: Packer brisket tonight
Might not have been a good idea to watch a competition brisket video and try to replicate.
- CaptJack
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Re: Packer brisket tonight
just remember...
if it isn't "poke" tender it isn't finished
if it isn't "poke" tender it isn't finished
22"OldSmokey • 2-burner gasser with GrillGrates
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- Pilgrim
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Re: Packer brisket tonight
I did not follow rule number one. (Don't experiment when guest are eating). Tried fire management different and battled 300 temp for the first hour of cook. Hope all is not lost. She's settled into 226 now.
- TwoGuysBBQ
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Re: Packer brisket tonight
You will be alright, I cook all my brisky's at 275-300 and do well with them. Main thing is to remember the finish internal temp 195-200 and lest rest for at least a couple hours.
Ric G.
Ric G.
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- Pilgrim
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Re: Packer brisket tonight
Internal 162. Good bark. Foil or no foil? Want to keep moist as possible however don't plan to eat for another 8 hours.
Foil to finish and let rest in cooler until dinner or let it ride until soft and 200?
Foil to finish and let rest in cooler until dinner or let it ride until soft and 200?
- TwoGuysBBQ
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Re: Packer brisket tonight
You've hit the stahl temp. If it were me,.. I would wrap in foil "this will keep it moist" and wait until it hits an internal of 195 then pull it off the smoker and put in a dry cooler box with a couple of towels.
when you take it out this evening let it rest on your kitchen counter or wherever open for bit before slicing. you will have a nice brisky juice in your foil. save it to pour over your sliced brisket as an au jus gravy.
Pics look good by the way and don't forget to take pics of it sliced.
Ric G.
when you take it out this evening let it rest on your kitchen counter or wherever open for bit before slicing. you will have a nice brisky juice in your foil. save it to pour over your sliced brisket as an au jus gravy.
Pics look good by the way and don't forget to take pics of it sliced.
Ric G.
- CaptJack
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Re: Packer brisket tonight
once you wrap it you can finish it in the oven, or in a roaster
MUCH easier to finish
I do my pork butts and briskets 6 hours in the OldSmokey - to put the smoke on them
then I finish them in my electric roaster.
just dial in whatever temp you want. best slow cooker i have ever used
MUCH easier to finish
I do my pork butts and briskets 6 hours in the OldSmokey - to put the smoke on them
then I finish them in my electric roaster.
just dial in whatever temp you want. best slow cooker i have ever used
Last edited by CaptJack on Thu Dec 08, 2016 2:18 pm, edited 1 time in total.
22"OldSmokey • 2-burner gasser with GrillGrates
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- Pilgrim
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Re: Packer brisket tonight
Went ahead and foiled added beef broth, pit back on till 195. Pulled off poke soft, wrapped in towels and put in cooler. Hope she's still hot yummy in 4 hours.
- CaptJack
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Re: Packer brisket tonight
just remember how much you have learned from the 1st experience
the next one will be much easier
the next one will be much easier
22"OldSmokey • 2-burner gasser with GrillGrates
- OldUsedParts
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Re: Packer brisket tonight
CaptJack wrote:I do my pork butts and briskets 6 hours in the OldSmokey - to put the smoke on them
then I finish them in my electric roaster.
just dial in whatever temp you want. best slow cooker i have ever used
I used to do a similar thing with the ECB for Smoke and then a Reynolds Oven Bag in the Oven to finish - - - - IF I EVER should do another briskie that is what I'll do again.
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: Packer brisket tonight
For those of you down south, the white stuff on the deck in my pic is snow. Lol.
- CaptJack
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Re: Packer brisket tonight
FirstUDS wrote:For those of you down south, the white stuff on the deck in my pic is snow. Lol.
we don't do snow in Houston
22"OldSmokey • 2-burner gasser with GrillGrates
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