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Author Topic: Brisket ON  (Read 4760 times)

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Offline Keymaster

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Brisket ON
« Reply #-1 on: July 06, 2013, 09:41:57 PM »
Brisket right out of the Kryovac untouched. Not a whole lot of trimming was needed but still took off about two pounds.



All trimmed and injected with hubs  beef broth concoction and seasoned with Montreal seasoning.



Almost 8 pounds of Royal oak Lump coal for the night and some fisty sized chunks of Hickory :)



Been a long time coming but He's on the grill for some Low and Slow...



Does anyone think I should put water in the drip pan or not?
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Offline smokeasaurus

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Re: Brisket ON
« on: July 06, 2013, 10:37:46 PM »
It sure wouldn't hurt.......how about a couple of beers instead?  ;)
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Offline Keymaster

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Re: Brisket ON
« Reply #1 on: July 06, 2013, 10:44:35 PM »
Quote from: smokeasaurus on July 06, 2013, 10:37:46 PM
It sure wouldn't hurt.......how about a couple of beers instead?  ;)
Drank the last one Scott, Dang it :) Why do I have this feeling I will be getting up when the Raccoons come out to foil this bad boy :)

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Offline mikecorn.1

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Brisket ON
« Reply #2 on: July 06, 2013, 10:56:32 PM »
Mmmmmmm! Can't wait to see how this ends up.


Mike
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Offline veryolddog

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Re: Brisket ON
« Reply #3 on: July 06, 2013, 11:20:34 PM »
Courage!

i just had one of those nights with 3 pork butt a few days ago. Everything is going to go the way you planned.

I suggest that you set the beeper on the Maverick, and pour yourself a snort of Grand Mariner to sip. This will give yourself a chance to doze for a couple of hours and then you can check the temperature.

Can't wait to see how this turns out.

Ed
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Offline LostArrow

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Re: Brisket ON
« Reply #4 on: July 06, 2013, 11:30:41 PM »
The great thing about cooking without thermometers is you check it when you wake up 8)
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Offline Keymaster

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Re: Brisket ON
« Reply #5 on: July 06, 2013, 11:45:49 PM »
Quote from: veryolddog on July 06, 2013, 11:20:34 PM
Courage!

i just had one of those nights with 3 pork butt a few days ago. Everything is going to go the way you planned.

I suggest that you set the beeper on the Maverick, and pour yourself a snort of Grand Mariner to sip. This will give yourself a chance to doze for a couple of hours and then you can check the temperature.

Can't wait to see how this turns out.

Ed
Have a Sippy cup going Ed :)

Quote from: LostArrow on July 06, 2013, 11:30:41 PM
The great thing about cooking without thermometers is you check it when you wake up 8)
Yah, these thermometers can cause undo stress ;)
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Offline Keymaster

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Re: Brisket ON
« Reply #6 on: July 07, 2013, 01:09:15 AM »
Foiled at 150°F after only four hours ..... ???





If things keep going as is , I will be having brisket hash and eggs for breakfast but this was supposed to be dinner ;) We still need to get through the threshold Climax Um Stall or whatever ya'll call it :)
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Offline veryolddog

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Re: Brisket ON
« Reply #7 on: July 07, 2013, 01:11:42 AM »
This is moving faster than you thought. Get your cooler and towels ready. You are right on target, this could be ready by daylight.

Ed
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Offline GusRobin

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Re: Brisket ON
« Reply #8 on: July 07, 2013, 01:29:56 AM »
Based on the unfoiled ones I have done, 150* at midnight after 4 hrs would be right on target for about 17o at 8:00am. Not sure what the foil will do to the time.
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Offline Keymaster

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Re: Brisket ON
« Reply #9 on: July 07, 2013, 01:35:29 AM »
Quote from: GusRobin on July 07, 2013, 01:29:56 AM
Based on the unfoiled ones I have done, 150* at midnight after 4 hrs would be right on target for about 17o at 8:00am. Not sure what the foil will do to the time.
Thanks for the info Gus, These brisky's are unchartered territory for me But I appreciate the time frames you have provided. Nap time and hope I hear the maverick  ;) beepin
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Offline GusRobin

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Re: Brisket ON
« Reply #10 on: July 07, 2013, 01:38:55 AM »
my timeframes were based upon unfoiled - not sure how much foiled may speed it up.
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Offline Keymaster

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Re: Brisket ON
« Reply #11 on: July 07, 2013, 06:15:49 AM »
Quote from: GusRobin on July 07, 2013, 01:38:55 AM
my timeframes were based upon unfoiled - not sure how much foiled may speed it up.
It sped it up very quickly :) Some how the beepers were not set on the maverick. Its 3AM and the Brisky is at 214° F IT. Guess were having Hash for Breakfast ;) Its in FTC State until I get back up in a couple hours, Foiled again Batman ;)



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Offline flbentrider

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Re: Brisket ON
« Reply #12 on: July 07, 2013, 07:42:56 AM »
Looks good. Once the pit temps get near 300, it goes faster.
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Offline sliding_billy

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Re: Brisket ON
« Reply #13 on: July 07, 2013, 08:43:32 AM »
Nice work.
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