My 2nd Brisket

[Hornzbee]

Great.  I think I will stick to your plan.  Probably the only deviation is that after I inject I will still coat a 50/50 mustard/molasses and do a rub with ingredients similar to the injection spices. BTW Hub, the packer I found (14.69lbs) I also got at Sam's .  Must be the same brand as yours as it states it is Angus, prime....we'll see how it goes huh? 

I have yet ANOTHER question or two for all you folks!    How many hours , with the Yoder set @225F (or maybe 250F?) do you all think it will take to reach an internal of 140-150F?  My son has a local soccer game early in the afternoon and I dont wont to be gone when it hits the target!  And, after I foil what internal temp do you all go for before you take it out and let it rest?  I've seen people state really low temps all the way up to 210F! Thanks again!

[muebe]

Well that is a tough one. My last brisket I did was a 15Lb packer and it only took 9 1/2 hours on my Memphis to reach 190F IT. And that was unfoiled the entire time!

So it might only take 3 hours to get to that point.

[Hornzbee]

Well that is a tough one. My last brisket I did was a 15Lb packer and it only took 9 1/2 hours on my Memphis to reach 190F IT. And that was unfoiled the entire time!

So it might only take 3 hours to get to that point.

Hmmm... I'm getting nervous.  At what temp did you run your cook?  My guesstimation, obviously only a guess as I am so new to both brisket and my Yoder, was somewhere 'tween 8 & 10 hours. Using the 1.5 hours/pound estimate says that the TOTAL cook time could be as much as 20+ hours! Maybe I should mention that I am shooting for an early supper time on Saturday, 4-5pm. I was thinking of starting the cook somewhere around 11pm tomorrow night. I need to put some heavy thought into this! I guess I could put the maverick rx on my nightstand...though I doubt the wife would like it if it starts beeping at 4am!

[muebe]

I ran it at 230F until it hit the stall then bumped it up to 260F until IT was 195F.

Here is a picture of it finished...



All separated and sliced...



The flat...



And the point...

[Hornzbee]

Daaam! Nice ring....I hope mine looks so good! As they say... "That looks bad-ass!"

[Hub]

Great pics, meube!!

Brisket is unpredictable so try not to agonize over time/temperature too much.  Unless you're in competition where a precise level of doneness is required, a little to either side (particularly a little over) won't be noticed by friends and family and will still taste wonderful. 

Hub

[mikecorn.1]

That brisket looks great Mike!


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[teesquare]

I am curious about the cooking of that briskie muebe.....Was the flat side down? (fat cap up?)

[muebe]

I am curious about the cooking of that briskie muebe.....Was the flat side down? (fat cap up?)

Flat was down. Point was up.

[Hornzbee]

Brisket is unpredictable so try not to agonize over time/temperature too much. 

Hub

Oh believe me, I never worry over temps etc.  The issue is my son's game tomorrow.  I'll be gone from about 1:30 to 3:30.  I'm going to try to have it in the rest (FTC) stage by 1:30.  I'll just have to start the cook earlier than I thought. Thanks!

[teesquare]

I am curious about the cooking of that briskie muebe.....Was the flat side down? (fat cap up?)

Flat was down. Point was up.

I thought it must me....That smoke ring is so nice on the flat - but not really present on the point....Beautiful pics as usual Mike!