View Single Post
Old 07-12-2017, 12:42 PM   #202
fullsizeaggie
Ten Point
 
fullsizeaggie's Avatar
 
Join Date: Jul 2013
Location: St. Hedwig
Hunt In: Missouri, East TX
Default

I cooked my first brisket this weekend. Smoker is just some air compressor tanks. Use it quite often for ribs, chicken and the like. I think it works well. On to the brisket. I had a regular 1.96/lb from HEB untrimmed 9.?? pounds. I think I overcooked it and it was partially dry. Taste was quite good as well as smoke ring. I froze it for a couple of weeks (is that really bad? ) and defrosted in fridge. Trimmed very little, fat was thin. Rubbed in mustard and Stubbs Beef as well as coarse black pepper and let it sit overnight covered in fridge. Started at 6am using a mix of pecan and hickory, all I have at the time. Attempted to keep 225-250 but had some 25* swings. Let it smoke for 3 hours then just rotated sides. Put in gauge at 5 hours, temp was 140ish. At a little over 6 hours, temp was 160ish so I wrapped it in foil then. Rotated it back to original position. Fat side up the entire time. At the 6 hour mark I probed in a couple spots and I thought the probe went in fairly easy but maybe not done easy. I just watched the temp for another 3 hours. Got to 175-185 in a couple spots and was very easy to get gauge in. This was 9 hours now. It felt done and looked done. I pulled it and let sit in cooler for 2 hours. There was a good amount of juice in the foil, I did flip the brisket over in the cooler during the setting time. I'm glad I didn't take it to 195 or 200! I need to make my wood chunks smaller, that will help with temp reg. Otherwise, any obvious flaws?
fullsizeaggie is offline   Reply With Quote Back To The Top