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Author Topic: Overnight brisket.  (Read 3710 times)

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Offline Jaaleb

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Overnight brisket.
« Reply #-1 on: June 20, 2015, 10:19:27 PM »
First overnight, let's hope I get some sleep.
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Offline ACW3

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Re: Overnight brisket.
« on: June 20, 2015, 10:41:12 PM »
Good luck!!  Waiting to see some serious sliced brisket.

Art
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Offline drholly

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Re: Overnight brisket.
« Reply #1 on: June 21, 2015, 12:32:10 AM »
Me too!
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Offline muebe

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Re: Overnight brisket.
« Reply #2 on: June 21, 2015, 06:23:17 AM »
Is it done yet? :D
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Offline Jaaleb

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Overnight brisket.
« Reply #3 on: June 21, 2015, 09:38:57 AM »
Getting there, sitting about 183 will pull at 195.
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Offline teesquare

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Re: Overnight brisket.
« Reply #4 on: June 21, 2015, 10:13:32 AM »
Quote from: Jaaleb on June 21, 2015, 09:38:57 AM
Getting there, sitting about 183 will pull at 195.

Temperature is merely a guideline...to be sure you will be happy, probe it with a toothpick, or even a long thin bamboo skewer. If you meet with any resistance ....give it another 1/2 hour then check again. You want the probe to slide in and out easily, without much effort at all.

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Offline sliding_billy

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Re: Overnight brisket.
« Reply #5 on: June 21, 2015, 10:24:41 AM »
Quote from: teesquare on June 21, 2015, 10:13:32 AM
Quote from: Jaaleb on June 21, 2015, 09:38:57 AM
Getting there, sitting about 183 will pull at 195.

Temperature is merely a guideline...to be sure you will be happy, probe it with a toothpick, or even a long thin bamboo skewer. If you meet with any resistance ....give it another 1/2 hour then check again. You want the probe to slide in and out easily, without much effort at all.

To add to this... probe in the thick of the flat.  The point will probe tender way earlier than when it is done.
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Offline Jaaleb

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Overnight brisket.
« Reply #6 on: June 21, 2015, 10:51:16 AM »
Thanks, hadn't heard that.
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Offline teesquare

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Re: Overnight brisket.
« Reply #7 on: June 21, 2015, 11:15:05 AM »
Quote from: sliding_billy on June 21, 2015, 10:24:41 AM
Quote from: teesquare on June 21, 2015, 10:13:32 AM
Quote from: Jaaleb on June 21, 2015, 09:38:57 AM
Getting there, sitting about 183 will pull at 195.

Temperature is merely a guideline...to be sure you will be happy, probe it with a toothpick, or even a long thin bamboo skewer. If you meet with any resistance ....give it another 1/2 hour then check again. You want the probe to slide in and out easily, without much effort at all.

To add to this... probe in the thick of the flat.  The point will probe tender way earlier than when it is done.

Absolutley ! - nice catch   ;)
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Offline Jaaleb

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Overnight brisket.
« Reply #8 on: June 21, 2015, 04:32:58 PM »


Here's the finish. It was tender and juicy. Didn't get the ring I wanted but for a newbie to a Kamado I'll take it. I'll give myself a B.
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Offline smokeasaurus

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Re: Overnight brisket.
« Reply #9 on: June 21, 2015, 04:38:14 PM »
You don't taste the smoke ring......don't even worry about it........that is a good lookin moist brisket ya got... :)
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Offline Pappymn

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Overnight brisket.
« Reply #10 on: June 21, 2015, 05:52:20 PM »
Dang. Nice first success. I'll take moist over a ring everyday
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Offline smokeasaurus

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Re: Overnight brisket.
« Reply #11 on: June 21, 2015, 06:31:14 PM »
Quote from: Pappymn on June 21, 2015, 05:52:20 PM
Dang. Nice first success. I'll take moist over a ring everyday

 The Pappy is wise
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Offline drholly

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Re: Overnight brisket.
« Reply #12 on: June 21, 2015, 06:44:50 PM »
Quote from: smokeasaurus on June 21, 2015, 06:31:14 PM
Quote from: Pappymn on June 21, 2015, 05:52:20 PM
Dang. Nice first success. I'll take moist over a ring everyday

 The Pappy is wise

Indeed he is...
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Offline teesquare

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Re: Overnight brisket.
« Reply #13 on: June 21, 2015, 06:57:31 PM »
Quote from: smokeasaurus on June 21, 2015, 06:31:14 PM
Quote from: Pappymn on June 21, 2015, 05:52:20 PM
Dang. Nice first success. I'll take moist over a ring everyday

 The Pappy is wise

Oh...he's a wise....something.... :D
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BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
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