A 19 pound brisket this time

Post Reply
sausagemaneric
Frequent User
Frequent User
Posts: 127
Joined: Sat Jan 19, 2013 05:48
Location: Prundale CA

A 19 pound brisket this time

Post by sausagemaneric » Mon Jul 04, 2016 16:21

So I got 19 pound packer, trimmed it up a bit and put it in the smoker at 2300hrs(11:00PM). Temp running between 250 to 300 degrees. Plan on eating around 1600hrs to 1800hrs. At 1700hrs it would be 18 hours. Figuring I will wrap in for at least 3hrs at some point.......
V465
nuynai
Passionate
Passionate
Posts: 268
Joined: Thu Dec 01, 2011 15:17
Location: Buffalo, ny

Post by nuynai » Mon Jul 04, 2016 19:13

May want to check out these sites for advice- .pbs.org/food/features/bbq-with-franklin-episodes/, http://barbecuebible.com/barbecue-university/. It's more BBQ than here. Rules seem to be 165 IT, than wrap, go to IT 195/ 205, than place in towels into cooler, which works for retaining heat and cold, letting juices to redistribute. Than you get into injections, just salt and pepper, etc. BBQ is a whole different world than smoking. Good luck.
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Mon Jul 04, 2016 19:34

Sounds like a good adventure.
sausagemaneric
Frequent User
Frequent User
Posts: 127
Joined: Sat Jan 19, 2013 05:48
Location: Prundale CA

Post by sausagemaneric » Wed Jul 06, 2016 01:27

So at 16 hours it was up to 177. I took it out and wrapped it tightly with foil. Back in for 2 more hours at 250 deg. that brought it up to 195 degrees. Then I wrapped it in towels for an hour and a half of rest. I would say the results were the best yet. It was fairly moist on the flat and very tender. The point was very tender and moist. This was a "select" grade, so it wasn't top drawer to start with. The only thing I might do different is wrap it in butcher paper some time around 12 hrs to try and keep some moisture in the hunk. This was the first time I've used a thermometer with long cooking times. It's pretty easy to see I was not going nearly long enough on all my other attempts. Also really the first time I got to see the "stall". That's rather amazing. The temp actually went down during the stall from 170 to 165 then started creeping back up. Certainly worth the wait.

V465
V465
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Wed Jul 06, 2016 01:39

How about some pictures? We need evidence! :grin:
sausagemaneric
Frequent User
Frequent User
Posts: 127
Joined: Sat Jan 19, 2013 05:48
Location: Prundale CA

Post by sausagemaneric » Wed Jul 06, 2016 04:10

redzed wrote:How about some pictures? We need evidence! :grin:
Pictures..................uhg. Photo Bucket :evil: The worst program in the world! I should learn it better..............Until then, you'll need to trust me :lol:
V465
Post Reply