Announcement

Collapse
No announcement yet.

Brisket !!!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket !!!

    Total time in the smoker was 15 hours.
    I pulled it at 150 degrees internal temp, wrapped it in tin foil, then put it back in till hit hit 203 degrees internal temp.

    Not to bad for my first ever, and I learned a few tricks along the way. It's delicious.

    Rick
    Attached Files

    #2
    I have a snake river farms wagyu brisket smokin now for tomorrow

    Comment


      #3
      Nice I’ve gone to the pink butcher paper instead of foil and I really like the results. That brisket looks good I’m working the ambulance In eastland if you want to bring me some [emoji3]


      Sent from my iPhone using Tapatalk

      Comment


        #4
        Before I hit the first pull & wrap. I figured out a trick to keep the temp running within 3 degrees of even across the entire brisket, and keep from having a burnt thin end. Just set the smoker at 1" off level, and place the thick end on the high side.

        Rick

        Comment


          #5
          Originally posted by Dkincaid View Post
          Nice I’ve gone to the pink butcher paper instead of foil and I really like the results. That brisket looks good I’m working the ambulance In eastland if you want to bring me some [emoji3]


          Sent from my iPhone using Tapatalk

          I did this too. Butcher paper is the ticket!

          Comment


            #6
            I love some brisket! Looks great!

            Comment


              #7
              Dang! That looks darn near professional!

              What are the advantages of using butcher paper over foil?

              Comment


                #8
                Originally posted by ThisLadyHunts View Post
                Dang! That looks darn near professional!

                What are the advantages of using butcher paper over foil?


                You don’t turn great nice bark that took hours to create to mush.


                Sent from my iPhone using Tapatalk Pro

                Comment


                  #9
                  I have 3 on the pit right now. Put on about 6:30 this morning. Probably will pull later tonight and let stay hot in the cooler overnight.

                  Comment


                    #10
                    Originally posted by Mike D View Post
                    You don’t turn great nice bark that took hours to create to mush.


                    Sent from my iPhone using Tapatalk Pro
                    I may try the butcher paper next time, but this bark didn't turn to mush with the tin foil. It was nice & crispy all over.

                    Rick

                    Comment


                      #11
                      Wait a little longer to pull and make sure you have some kind of liquid in there when you wrap it.

                      Comment


                        #12
                        I move mine to the oven after I wrap them. No more babysitting. Temp alarm lets me know when it is done. My understanding is they will not take on any more smoke past 165 degrees. That is when I move it.

                        Comment


                          #13
                          I got around to smoking more brisket yesterday. Second time ever.

                          Two small ones. I'm patting myself on the back.

                          Rick
                          Attached Files

                          Comment


                            #14
                            Looks great! Getting hungry looking at 'em!

                            Comment


                              #15
                              Now I’m hungry. If we are ever able to throw together a little TBH trad meet-n-greet, I nominate RickB as chef-de-camp

                              Comment

                              Working...
                              X