The Mrs picked this up the other day:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0162Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0165Large.jpg)
So I put some CT and BBBR on it:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0168Large.jpg)
It went it last night about 2030 with four hours of Mesquite, It was at 150F internal about an hour ago.
Can't wait to hear/see how it turns out!
Is that just the flat?
Quote from: squirtthecat on March 07, 2010, 11:06:04 AM
Is that just the flat?
Yes. My Sams does not carry packers. just these.
There was a nice fat cap on the other side.
Just to mix things up and test a theory, I put it in fat side down.
Quote from: FLBentRider on March 07, 2010, 11:09:54 AM
Just to mix things up and test a theory, I put it in fat side down.
That's what I did the other night. Worked well.
Quote from: squirtthecat on March 07, 2010, 11:21:39 AM
Quote from: FLBentRider on March 07, 2010, 11:09:54 AM
Just to mix things up and test a theory, I put it in fat side down.
That's what I did the other night. Worked well.
After 19 hours, still 161F
FLB.......wow 19 hours and still going I was comming down for dinner
seemore
Quote from: squirtthecat on March 07, 2010, 02:21:15 PM
Quote from: FLBentRider on March 07, 2010, 12:38:10 PM
Quote from: squirtthecat on March 07, 2010, 11:21:39 AM
Quote from: FLBentRider on March 07, 2010, 11:09:54 AM
Just to mix things up and test a theory, I put it in fat side down.
That's what I did the other night. Worked well.
After 19 hours, still 161F
Stubborn little cow...
I yanked it about a half an hour ago for FTC - It's getting sliced in a few moments.
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0185Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0187Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0189Large.jpg)
Nice!
Very nice!
Did you trim any of the fat cap?
Was it as moist with the cap down?
I did not trim the cap.
I cooked it cap down.
There was much less of the cap, I'd say 50% less, than with cap up.
Not as moist as with cap up.
I'm a cap up man from now on.
It was ~162 after 22 hours.
Still better than the BBQ joints
FLB it stil looks great
seemore
Wow looks great
Looks mighty nice FLBR.
Mighty juicy.
Quote from: FLBentRider on March 07, 2010, 10:42:02 AM
So I put some CT and BBBR on it:
Just finished a whole rack of ribs an hour ago and for some reason I feel hungry again. I got my 4 bottles of CT and brisket is very high on my "what's next" list. What is BBBR?
Quote from: Paddlinpaul on March 07, 2010, 05:14:44 PM
Quote from: FLBentRider on March 07, 2010, 10:42:02 AM
So I put some CT and BBBR on it:
Just finished a whole rack of ribs an hour ago and for some reason I feel hungry again. I got my 4 bottles of CT and brisket is very high on my "what's next" list. What is BBBR?
Bad Byron's But Rub - YardandPool.com
That brisket looks great FLBR!
Good smoke FLBR. I am glad you smoke fat down and shared your experience. I dont know if I could take such a gamble with such a fine piece of meat.
Wow. Thanks for the food porn. That looks great!
Doesn't look like it came out that bad. But I'd do a cap up myself.
FLBR
I'll be smoking a similar cut next weekend (1st brisket). Do you remember what temp you held the smoker at? 22 hrs for an 8 lb brisket is scaring me, 'cause the one I have is 10 lbs. Was hoping to start it Sunday for a Monday dinner, trying to figure out time. See people around here say 1.5 hrs per pound, but looks like that formula doesn't always apply. Did you pull it out at 162 degrees because it was dinner time? What temp do you usually let a brisket climb to, or do you just go by feel?
Anyway, looks great and hope I can get similar results.
I had the PID set to 205F.
I think part of the problem is that at one point my temp probe fell onto the V-tray, I think giving a false higher reading.
I usually go by feel.
I would have it in by now if it was me.
I would probably take it to 180-185F internal.