(Pics added) Smokin my first brisket.

I have been smoking a brisket for 6 hours and I am wonderin' when is a good time to check meat temp with my temp fork? I don't want to release juices too soon.

Oh, and great site. I look forward to this.

This is the brisket after 5 hours. It weighed 6.89 lbs before cooking and has been cooking at a grill temp approx 180-230 degrees steadied off around 200 degrees for the last couple of hours.

You still have 8 more hours to go. 2 hrs. per pound at that temp. And keep the door closed, if you're looking, you ain't cooking! I did one this past weekend and it took 14 hours.

quote:

Originally posted by oneiron339

You still have 8 more hours to go. 2 hrs. per pound at that temp. And keep the door closed, if you're looking, you ain't cooking! I did one this past weekend and it took 14 hours.

I agree with OneIron. Stop opening the smoker. You add about 1/2 hour of cooking time every time you open the smoker. Get yourself a Taylor wired probe thermometer so you can put the probe in the meat, close the smoker and see what the temp of the meat is outside of the smoker. Much more efficient.

John

Thanks for the nice looking picture! Let us know how it turns out.

Frank

OK, ok...I know that I opened my pit WAAYY too much last night, but it was my very first time pittin' a brisket. I am very definitely gonna get one of those meat thermometers mentioned and that's when I'll know that I can do this right.

But would you just look at that scrumptous meat, man?!!

Play by play of the nights events.

The brisket - grill time = 0 minutes


The brisket - grill time = 1 hour
I turned it around to put the thick end closer to the heat. Logical?


The brisket - grill time = 2 hours
Smoky photo. Um-hmmm..


After taking 2 hour brisket photo, I flipped the slab fat side down.

The brisket - grill time = 3 hours
Fat side down now for one hour.
Began mopping with mixture of 100% Minute Maid Apple Juice , distilled white vinegar and vegatable oil.


The brisket - grill time = 4 hours
Mopped and rubbed.


The brisket - grill time = 5 hours
Can't stop now.


The brisket - grill time = 10 hours
Taken off the pit and rested until morning. Look at that smoke ring!! And those juices. YEAH!!!
Tastes great. I love this hobby. All my Barry Bonds collectibles don't taste nearly this good...lol.

Great shots!!!---so save them and now that you really know firsthand that it works, DONT OPEN THE SMOKER AGAIN TILL ITS DONE! Congrats on your sucsess and the joy its obviously given you!!!

OH MY !!!!

I just had lunch and I'm hungry all over again !!!!!

Great posts and even GREATER pictures !

I know you are not supposed to open the smoker, but I am kind of glad that you did. The pictures really document the whole cooking process, and it was very educational. I liked seeing the brisket in all its permutations until that final delectable shot!! Wow! That sure looks fabulous! YUM!! YUM!!! YUM!! Keep up your smoking diaries, Fatz. I look forward to more entries.

YUM YUM YUM YUM YUM

Looks great, Fatz! Nice color on the meat----it really smoked well! Bet it was really delicious!

Thanks all. And yes, it was VERY delicious.

quote:

Originally posted by FATZ

Thanks all. And yes, it was VERY delicious.

OK, now I know it's off-topic, but would you please tell me how you got the pics in your post. I can't figure out how to do that and FAQ's only explain how to incorporate graphics fromanother web site (in fact, they say you can't attach files). Mail me direct if you prefer. Thanx.

Good job on the brisket, the smoke ring looks great and it looks pretty juicey. The only tiny bit of advice I would give besides leaving the door shut is leave the brisket fat side up the thru the entire cooking process to let the rendered fat self baste the the beef. That is just my 2 cent worth, Barry in MI

quote:

Originally posted by BT

quote:

Originally posted by FATZ

Thanks all. And yes, it was VERY delicious.

OK, now I know it's off-topic, but would you please tell me how you got the pics in your post. I can't figure out how to do that and FAQ's only explain how to incorporate graphics fromanother web site (in fact, they say you can't attach files). Mail me direct if you prefer. Thanx.

I actually host my own pics on angelfire and then piont to the picture link on the web like they say.

quote:

Originally posted by b-n-kchefservice

Good job on the brisket, the smoke ring looks great and it looks pretty juicey. The only tiny bit of advice I would give besides leaving the door shut is leave the brisket fat side up the thru the entire cooking process to let the rendered fat self baste the the beef. That is just my 2 cent worth, Barry in MI

Well, by turning it onto the fat side, I was told it actually allows the meat to simmer in its own fat. Make sense? I have also found other similar comments on this very thing, so I figured it couldn't hurt, and I must say, it didn't. Though, I do see more "fat side up" comments.

Now, being my first one, I have nothing to compare it to. Next time, maybe I'll do it differently. THat's the great thing about this hobby. It tastes SOOO good to practice.....even when you mess up, most of the time....lol.

I agree I smoke atleast 2 whole chickens a butt and several racks of ribs every 2 weeks. brisket on the other hand is a little to expensive to practice that often. I just the won the rib division at the barbeque cook of at the "Hot air jubilee" in jackson MI this last weekend. so right now I am saying practice makes perfect, but that just cuz I got trophy that says so. lol Do you ever compete or do you just like ot eat? Barry

FATZ...YOU DA MAN!!!!