My second brisket getting smoked tomorrow

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88rxna
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My second brisket getting smoked tomorrow

Postby 88rxna » Fri Sep 29, 2017 10:19 pm

It's only a half but it has the point and flat.
I planned on using SPG but not too much because the last one I did turned out pretty hot from the black pepper (too hot for the young'ins).
My last whole packer turned out ok but was pretty hard on the end of the flat, almost like beef jerky. Idk if I cooked it to long or not long enough? I kept probing for the butter effect and could feel it on the thicker parts almost but wouldn't that mean I over cooked it?
My last one I yanked at 183 on the thickest part because it was late.

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Being it's only 3.5 lbs im gonna start it wally tomorrow morning (8am ish) and hope it'll be done before dinner.
I still don't know if I undercooked my last one or overcooked the edge?? These can be tricky to learn!


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jwh
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Re: My second brisket getting smoked tomorrow

Postby jwh » Fri Sep 29, 2017 10:26 pm

I have been pulling around 203. If you pulled at 183, I would think it didn't cook long enough. I'm smokin' my 3rd overnight tonight. The smallest I've smoked, I think, was an 8lber. Keep your smoker between 225 and 250 for low and slow.
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Re: My second brisket getting smoked tomorrow

Postby JustinCouch » Sat Sep 30, 2017 6:25 am

Good luck man. I hope it turns out great. I can't wait to see a picture.
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Re: My second brisket getting smoked tomorrow

Postby 88rxna » Sat Sep 30, 2017 10:05 am

Thanks. I hope I'm not making beef jerky again!![FACE WITH TEARS OF JOY][FACE WITH TEARS OF JOY][FACE WITH TEARS OF JOY][FACE WITH TEARS OF JOY][FACE WITH TEARS OF JOY]
Currently at 160 internal. I didn't get it in until around 9:00am. Cook temp is around 250ish...if the stall doesn' break after 1pm I may just wrap it with foil.Image

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Re: My second brisket getting smoked tomorrow

Postby 88rxna » Sat Sep 30, 2017 4:06 pm

Made it to 205 before it was probe tender. It's in the cooler now wrapped in foil and a towel.

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Re: My second brisket getting smoked tomorrow

Postby 88rxna » Sat Sep 30, 2017 7:32 pm

Success!Image

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bsooner75
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Re: My second brisket getting smoked tomorrow

Postby bsooner75 » Sat Sep 30, 2017 7:35 pm

Good looking slices.

Did you pan fry the taters?


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Re: RE: Re: My second brisket getting smoked tomorrow

Postby woodenvisions » Sat Sep 30, 2017 7:36 pm

88rxna wrote:Success![img]https://uploads.tapatalk-cdn.com/20171001/3ec56db2eee3c710816102619de4a732.jpg[/img]

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Looks awesome !!

Taters looks great too !!
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Re: My second brisket getting smoked tomorrow

Postby 88rxna » Sat Sep 30, 2017 8:44 pm

I tossed em in the performer!
I didn't snap a picture this time but I did the other day when we had burgers.
They turn out amazing!
Some dry ranch, olive oil and of course SPG.ImageImage

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Re: My second brisket getting smoked tomorrow

Postby bsooner75 » Sat Sep 30, 2017 8:48 pm

Very nice…gotta try that


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woodenvisions
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Re: My second brisket getting smoked tomorrow

Postby woodenvisions » Sat Sep 30, 2017 8:49 pm

I dry ranch and olive oil steak fries as well. Haven't used the SPG yet on them.
I'm imagining it's great.
Next time add some Old Bay and grated cheese too, I think you will like that combo...
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Re: My second brisket getting smoked tomorrow

Postby 88rxna » Sat Sep 30, 2017 9:09 pm

Crazy enough, I don't have old Bay in my arsenal..
Now I have an excuse to get some.
Thanks!

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Sailor Kenshin
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Re: My second brisket getting smoked tomorrow

Postby Sailor Kenshin » Sun Oct 01, 2017 10:35 am

Pretty brisket! And great tater idea! :cheers:
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Re: My second brisket getting smoked tomorrow

Postby Professor Bunky » Sun Oct 01, 2017 4:27 pm

Very nice Brisket! :chef:
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Re: My second brisket getting smoked tomorrow

Postby DogTag34 » Sun Oct 01, 2017 11:32 pm

Nicely done.....looks moist.....glad you didn't give up.....can be frustrating.....I have war stories.....:) I rode out a 3 hour stall once and was determined to not crank it up....i planed for 11 hours and I didn't pull that sob until 16 hours.......you learn something ever time....flavor profiles....wood ......in this case I learned every piece of meat is different....in time you will learn how to pick more predictable meat :) great job !
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