Author Topic: Newbie question on Brisket?  (Read 2945 times)

Offline DOUG3D

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Newbie question on Brisket?
« on: January 15, 2010, 05:35:04 pm »
Decided to try Brisket this weekend! Looking forward to firing up the BDS. I have a 4 Lb brisket, which I applied a rub (Bob's Memphis Style Barbeque Rub) from the Sausage Maker, I then vacuum sealed and placed in fridge. I plan on pulling out of fridge early tomorrow morning, smothering with yellow mustard, letting it rest for 1 1/2 hrs. and then loading into 220 degree preheated smoker on the 2nd or 3rd rack. I was planning on 4 hrs. of smoke (hickory). Going to keep temperature set @ 220 for entire process until IT reaches 180, and then FTC for 2 hrs. Now for the questions: #1 Does this sound close? #2 Is it normal for a little liquid to form in the bag with the meat and rub?

Offline MPTubbs

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Re: Newbie question on Brisket?
« Reply #1 on: January 15, 2010, 05:39:58 pm »
Yes to the first and yes to the second.

I pull mine when IT hit's 195*
If your so cool....where's your Tattoo.

Offline classicrockgriller

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Re: Newbie question on Brisket?
« Reply #2 on: January 15, 2010, 05:40:20 pm »
YES

YES

While it reast and after the mustard brush, sprinkle some more seasoning on the Mustard.

Offline DOUG3D

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Re: Newbie question on Brisket?
« Reply #3 on: January 15, 2010, 05:57:31 pm »
Wow!! talk about service! Thanks for the fast responses and the vote of confidence, it's much appreciated! I hope I get some sleep tonight, this smoke is starting to feel like the night before opening day of deer season!

Offline MPTubbs

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Re: Newbie question on Brisket?
« Reply #4 on: January 15, 2010, 06:00:48 pm »
 ;D I hear ya buddy  ;D

Isn't it a giggle!
If your so cool....where's your Tattoo.

Offline FLBentRider

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Re: Newbie question on Brisket?
« Reply #5 on: January 15, 2010, 06:03:48 pm »
I would take the temp higher, like 190-195F

Yes, especially if there is salt in the rub.
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Offline classicrockgriller

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Re: Newbie question on Brisket?
« Reply #6 on: January 15, 2010, 08:47:47 pm »
yep at least 190*

Offline DOUG3D

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Re: Newbie question on Brisket?
« Reply #7 on: January 16, 2010, 06:29:31 am »
Well the smoke is a rollin! Put brisket in at 7:00 am, so far so good. Will keep you updated!

Offline MPTubbs

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Re: Newbie question on Brisket?
« Reply #8 on: January 16, 2010, 06:31:49 am »
We like photos!

Keep the vent open and the smoke roll'n!
If your so cool....where's your Tattoo.

Offline DOUG3D

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Re: Newbie question on Brisket?
« Reply #9 on: January 16, 2010, 06:36:05 am »
I have the vent 1/2 open, is that sufficient?

Offline FLBentRider

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Re: Newbie question on Brisket?
« Reply #10 on: January 16, 2010, 06:47:16 am »
I have the vent 1/2 open, is that sufficient?


Yes. As long as smoke is not backing up into the generator.
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Offline MPTubbs

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Re: Newbie question on Brisket?
« Reply #11 on: January 16, 2010, 06:52:46 am »
I have the vent 1/2 open, is that sufficient?


Yes. As long as smoke is not backing up into the generator.

How do you know if it is?
If your so cool....where's your Tattoo.

Offline FLBentRider

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Re: Newbie question on Brisket?
« Reply #12 on: January 16, 2010, 07:04:08 am »
I have the vent 1/2 open, is that sufficient?


Yes. As long as smoke is not backing up into the generator.

How do you know if it is?

If you see smoke coming out of it or the junction where it mounts to the smoker.
Click on the Ribs for Our Time tested and Proven Recipes!

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