Have a few friends coming over later this afternoon to BS and throw back a few cold ones so I put a 7lb brisket in @ 8am this morning. Smoking it with Pecan and Mesquite and so far the IT is 133°. I'm thinking it should be done by 5pm. I'll post pics of the final product!
Mmm, brisket.
Good luck with it. Hope it's done for you in 9 hours.
KyNola
Thanks, me too. IT currently 143º. Waiting for that 150º stall mark, :)
I hope it works for you DJ. I've been pretty consistent at about 2 hrs/lb for 190-195 IT. If you add an hour of FTC, that would make it about 15 hours or about 11PM tonight for your 7 pounder.
Please let us know how it turned out.
Dj, who did the brisket turn out for you?
Yeh, I curious as to how late he had to stay up also!
Sorry, guys! I totally forgot to update this thread. The brisket came out perfectly juicy. The IT reached 190 by 6:15pm, an hour and 15 minutes off target. Not too bad. :)
(http://img37.imageshack.us/img37/5483/20091129173849.jpg)
(http://img13.imageshack.us/img13/3650/20091129180905.jpg)
I actually have another 7lb brisket in the smoker. I put it in @ 6am this morning. Should be done before half time :) . I'll post pix
Wow nice stuff there DJ.
Nice DJ!
KyNola
Very nice. What temp did you smoke/cook at?
I take it that is a flat, if so that help with a faster finish time.
Nice DJ
HR
Good job, looks good DJ.
I really have to do a brisket...
SIA
Quote from: classicrockgriller on December 06, 2009, 01:07:09 PM
Very nice. What temp did you smoke/cook at?
I take it that is a flat, if so that help with a faster finish time.
Yup it was a flat. I was done in 10 hours @ 210-220
DJSaner,
You make a good looking brisket appear to be easy. Great looking color and bark. You may need to change your name to DJbrisketSaner.
My recollection is that you have also smoked packer cut brisket in the past in the Bradley. If this is correct, what differences, if any, do you notice in the final product of the two flats. Did you use any different technique, like blocking the heat from under the brisket? Also, what rack position are you using? Was the flat heavily trimmed or did it still have a fat cap all the way through (I see some fat cap in your photo)?
It has been a long time since I smoked a flat so I am curious as to your thoughts and process.
Thanks,
Good luck and you are smoking,
Pachanga
Great Job DJ
Thats the way I do my brisket, I always separate the point from the flat.
Last one I did was for the land owner of the place I hunt, he got the flat and I made corned beef out of the point.
Quote from: OU812 on December 07, 2009, 08:57:55 AM
Great Job DJ
Thats the way I do my brisket, I always separate the point from the flat.
Last one I did was for the land owner of the place I hunt, he got the flat and I made corned beef out of the point.
Might try that on my next one. It does mean more bark (me loves bark). Just when I thought I had this covered,
someone throws a wrinkle in the blanket. Sure is a nice wrinkle. ;D ;D
Quote from: classicrockgriller on December 07, 2009, 08:01:02 PM
Quote from: OU812 on December 07, 2009, 08:57:55 AM
Great Job DJ
Thats the way I do my brisket, I always separate the point from the flat.
Last one I did was for the land owner of the place I hunt, he got the flat and I made corned beef out of the point.
Might try that on my next one. It does mean more bark (me loves bark). Just when I thought I had this covered,
someone throws a wrinkle in the blanket. Sure is a nice wrinkle. ;D ;D
I like to do it this way now that there is only me and the girls at home we have brisket one weekend and corned beef the next.