Another brisket

DjSaneR · November 29, 2009, 07:41:22 AM

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!

KyNola · November 29, 2009, 08:07:53 AM

Mmm, brisket.

Good luck with it. Hope it's done for you in 9 hours.

KyNola

DjSaneR · November 29, 2009, 08:18:39 AM

Thanks, me too. IT currently 143º. Waiting for that 150º stall mark, :)

ArnieM · November 29, 2009, 04:13:02 PM

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.

OU812 · November 30, 2009, 03:03:07 PM

Dj, who did the brisket turn out for you?

Caneyscud · December 01, 2009, 07:35:29 AM

Yeh, I curious as to how late he had to stay up also!

DjSaneR · December 06, 2009, 09:09:58 AM

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. :)

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

Quarlow · December 06, 2009, 09:13:05 AM

Wow nice stuff there DJ.

KyNola · December 06, 2009, 11:28:47 AM

Nice DJ!

KyNola

classicrockgriller · 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.

Hopefull Romantic · December 06, 2009, 04:20:08 PM

Nice DJ

HR

KevinG · December 06, 2009, 05:54:31 PM

Good job, looks good DJ.

smokeitall · December 06, 2009, 06:36:47 PM

I really have to do a brisket...
SIA

DjSaneR · December 07, 2009, 06:01:01 AM

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

Pachanga · December 07, 2009, 08:33:39 AM

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