I know I should have tested first and this is a prime example.
Got some friends coming over in 30 mins. 10# brisket in since 930PM last night. Its been in there now for 21 hours and the IT is only at 172F. Is it going to be a disaster if I pull it at its current IT?
Heat your oven up to about 300 and put it in there for the last hour or so until you eat. Either way it won't be a disaster but if you can get the IT a little bit higher then all the better.
It spent the last 9 hours 155-170F.. I thought i had plenty of time including time to FTC. That doesnt seem to be the case now. I should have pulled it 2 hours ago and put it in the oven but I decided against it.
Be careful if you are going to put in the oven @ 300. You could dry it out very fast. Trust me on this one... I have ruined a 10 pounder before. Good thing I had pulled pork to go with it.
Quote from: SnellySmokesEm on August 14, 2010, 05:09:46 PM
Be careful if you are going to put in the oven @ 300. You could dry it out very fast. Trust me on this one... I have ruined a 10 pounder before. Good thing I had pulled pork to go with it.
Good point, I would only do so if it was foiled.
Send them on a scavenger hunt till the Brisket is ready! ;D
Just slice it a little thinner.
Here we go:
10# Brisket from Sam's Club
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs218.snc4/39216_10100298365435150_7905541_63887762_4136373_n.jpg)
The rub consists of just salt n pepper
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs259.snc4/40278_10100298365465090_7905541_63887763_7028105_n.jpg)
Rubbed and ready to go into the smoker
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs312.snc4/40940_10100298365490040_7905541_63887764_6051553_n.jpg)
After 22 hours in the smoker 4 hours of smoke got the internal temp up to 172F
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs302.snc4/40440_10100298365519980_7905541_63887765_8292053_n.jpg)
Dinner served!
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs144.ash2/40523_10100298365539940_7905541_63887766_5161144_n.jpg)
So overall, flavor was excellent maybe slightly salty I'll probably reduce the salt next time. Outside was ont he dry side (I'm guessing b/c of the long time in the OBS?) Flat was tender but dryish.
Overall, not bad for first try.
Nice failure attempt, BUT --- and I don't mean to BRAG --- I coulda messed it up a lot more than that!
No failure seen at all. Just a learning moment. Looks good to me.
Chalk it up as a little more experience going to the next one and it did look good!
It's like landing. If you walk away it's a good one. If you can eat it then it was a good one.
One question, where/how were you measuring the tower temperature? I'm just wondering if the temp the brisket was seeing was as high as you thought it was, thus causing the long cook time. Just a thought.
Also it cannot be called a failure, it was edible and does look good. I use salt/pepper and granulated garlic on my briskets.
Not bad at all Ants. Go get another and try it again. I too cut back on salt on my rub.
Quote from: pensrock on August 15, 2010, 01:15:22 PM
One question, where/how were you measuring the tower temperature? I'm just wondering if the temp the brisket was seeing was as high as you thought it was, thus causing the long cook time. Just a thought.
Also it cannot be called a failure, it was edible and does look good. I use salt/pepper and granulated garlic on my briskets.
I think that was my problem. I was measuring from the bottom most tray with my probe sitting on that.
I had my brisket in the top most tray.
I also had let it cook overnight @ 221F (measured from 4th tray). I was afraid of it being done while I slept. What I should have done was bumped it up to 235F or higher through the night.
Looks great to me. I too and still perfecting my brisket skills. I have a 9#'r going in on Friday. I will update with some pics. Is there a way to get them really tender and juice? I just have not seen it. I mean I have never had one that way. I would love to see it come out like that though.
Good attempt, but no failure. My first one came out like shoe leather, lol.
Actually it turned out okay. Only the flat was dry but tender. Moist was great... worked out well.
looks good after all the wories