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Brisket... how long in the cooler?

Started by escrowdog, August 23, 2009, 07:44:18 AM

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Tenpoint5

#15
August 24, 2009, 07:10:15 AM
Quote from: FLBentRider on August 24, 2009, 07:07:22 AM
My towels smell like pulled pork too.

It seems that towels have an order.

Adults -> kids -> dogs -> FTC

;D ;D ;D

Good thing FTC is AFTER dogs or they would be trying to eat them
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Caneyscud

#16
August 24, 2009, 10:41:13 AM
Quote from: OU812 on August 24, 2009, 06:34:50 AM

I have one of those coolers and they work great, mine smells like the inside of my smoker. It stays with my smoking stuff and only used for the FTC stuff

Got one also.  The wonderous aroma is why is sleep with it next to my bed!  Whenever I want, I can lift the lid, take a whiff, and off again to BBQ dreamland!   The only thing I have to watch out for is to make sure what I am going to do when I lift the lid and make sure I'm lifting the correct lid!!!
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

escrowdog

#17
August 25, 2009, 03:06:33 PM
Sorry to leave you guys hangin! The brisket turned out really good. The flat was a little on the dry side as I went straight through on the smoker and never did boat it. It was very tastey and quite tender. By far the most tender I've done without moving one to the oven! The point was REALLY good, made for some epic burnt ends!!

I was planning on pulling the brisket off at 2pm which would have been about 18 hours. I had an appointment and had to run out and didn't actually pull it until 330. The brisket looked quite a bit smaller than it did at say 1pm. So I think that extra time in the OBS probably went toward drying it out a little more. I FTC'd it and we ate at 6pm.

Alas, I have to agree that boating it is probably a more consistent method. Anyone ever separate the point and the flat before boating??? Thinking that point would be awesome if it was put back in the smoker and ramped up to like 250 to render all that fat out as much as possible, while giving it a good bark.

mikecorn.1

#18
August 25, 2009, 03:13:22 PM
Still hanging, Where's the pics.  ;D
Mike

OU812

#19
August 25, 2009, 03:19:13 PM
escrowdog,
I always separate the point from the flat and after the first 8 hr i wrap the flat in foil with a mist of apple juice from a spray bottle and put back in the smoker till the it hits 180 F IT

The point i just let cook, it has plenty of fat and dont dry out. The point i like to cook till it hits 200 F then pull it out.

Both get the FTC for at least an hr

The flat i like to slice about 1/4" thick and the point i like to cut into 1/2" cubes
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