Ten Below Brisket

[rwalters]

The color is AWESOME!!! Man, that pellet hopper would have me sweating bullets... lol. I get nervous when it gets low... lol.

[teesquare]

...It gets in the 30's here...

That's a temperature? Who knew?

...Someone needs to ... put on their big girl panties...

If it even drops to the high 60's I wear my BGPs over sweatpants and a hoodie. Jus' sayin'...

( weenies....

[Lines]

That is looking awesome. Weigh out a couple more pounds of pellets to add to the hopper just in case you need it, then you'll have an exact number of pounds when your finished.

[akjeff]

Man, this sucker almost got away from me! Made a pellet check at the 8 hour mark(2 hours after wrapping), and thought what the hell, may as well poke it with a Thermapen since I'm here. Much to my surprise, it slipped in unopposed, and registered 205! So, it's foiled up, wrapped in towels, and in the cooler until it's dinner time. Can't believe it cooked that quickly. It wasn't a big brisket, about 12#(and I probably trimmed a good 2# of fat off it), but thought it would be a 10 hour cook, minimum. You never know! A photo of the hopper when I shut it down. Probably burned a good 15# of pellets in 8 hours. It got up to -6F when the cook ended. Definitely started eating pellets, when I cranked it up to 250. Will update after dinner!

[rwalters]

WOW, sure glad you decided to take a quick poke w/ your Thermapen:)

[Lines]

That was close. Sounds funny when you refer to negative temperatures as going "up" to minus 6°.

[akjeff]

Turned out to be an awesome brisket! Tender, moist, and tasted great. About as good as I've ever made. Wife made a dynamite batch of mashed cauliflower for a side. Great combo.

Next time, I think I'll leave the MAK on SMOKE until it hits the stall, and try to get a bit more smoke flavor. The smoke flavor was great, but maybe a bit on the light side. Good excuse to experiment.

Thanks to all for your comments!

Jeff

[Pappymn]

Looks fantastic. You can add a tube for a little extra smoke if you want


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[Lines]

Man, that looks delicious. Turned out perfect I would say. Thanks for the posts.

[akjeff]

Looks fantastic. You can add a tube for a little extra smoke if you want


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Totally spaced out that idea, thanks Pappy! May give that a try next time............unless I forget!

[Pappymn]

Looks fantastic. You can add a tube for a little extra smoke if you want


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Totally spaced out that idea, thanks Pappy! May give that a try next time............unless I forget!

Plus you get to play with fire. Like my torch


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[akjeff]

 

[rwalters]

That meal looks fantastic!

[teesquare]

Looks fantastic. You can add a tube for a little extra smoke if you want


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Totally spaced out that idea, thanks Pappy! May give that a try next time............unless I forget!

And.....you could pre-smoke or...cold smoke it for several hours....BEFORE you even turn on your MAK. And...if y wants o go even further into "gourmet smoking"...try cold smoking - then plastic wrap or better yet - vacuum bag the brisket - and put it in the fridge for a mayor two....THEN cook it. This extra cold smoke time and "rest" in the fridge allows the smoke to permeate - and mellow a bit. You get great smoke ring generally...and flavor that is rich - but not over-smoked. Kind of like how when you cold smoke cheese - you need to let it rest in the fridge for a while before it is at it's best.

[FinsnFeathers]

Yummy! Good job.