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Brisket help - Updated with pics

Started by Mailman, July 08, 2010, 04:46:46 PM

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Mailman

Did NOT seperate flat. just straight down the middle. did not want to make the meat thin.
If to error is human. Than I'm more human than most.

DTAggie

Okie dokie, you should have good info to get you going.  Let us know how it turns out with pics!

Mailman

Okay brisket has been in for about 21 1/2 hours has reached 180 IT. When do I pull and FTC? 185 IT or go to 190 IT? Tip is very very tender probe inserts easily. Flat is tender also just not to the extreme of the tip. Smoked for 6.5 hours with Jim Beam pucks. Used apple juice onion and beer in moisture pan. We are suppose to eat @ 5:00. To early to pull? or turn smoker down to 190 and let it hold there? at 220 cook temp right now. Thanks for any help. ya all have been great so far.
If to error is human. Than I'm more human than most.

FLBentRider

Quote from: Mailman on July 11, 2010, 06:21:38 AM
Okay brisket has been in for about 21 1/2 hours has reached 180 IT. When do I pull and FTC? 185 IT or go to 190 IT? Tip is very very tender probe inserts easily. Flat is tender also just not to the extreme of the tip. Smoked for 6.5 hours with Jim Beam pucks. Used apple juice onion and beer in moisture pan. We are suppose to eat @ 5:00. To early to pull? or turn smoker down to 190 and let it hold there? at 220 cook temp right now. Thanks for any help. ya all have been great so far.

I'd go ahead and FTC it if the probe is sliding in easy.
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Mailman

Ok here's the pics of my first brisket. very good. Every one loved it. Thanks for every ones help. great forum.



If to error is human. Than I'm more human than most.

Mailman

Oh by the way thats just the point the flat turned out well and was about same size. 14 lbs and very little left overs :-[
If to error is human. Than I'm more human than most.

classicrockgriller

Really looks nice and thanks for the pics!

ArnieM

Looking good Mailman!  See, it's easy.  Just don't tell anyone; you slaved over a hot smoker for days ...
-- Arnie

Where there's smoke, there's food.

StickyDan

nice work!
What was the IT when you pulled it out?

Mailman

pulled at about 185. 4 hours before we ate. Ftc and it was still very warm. I was eating as I carved. My dad ask are you going to save any for any one else? Gave him a bite. I had another scrap in my hand and he snatched it! BIL said it was better than the local casinos and they are proffesional chefs.
If to error is human. Than I'm more human than most.