Mojo Brisket

[waterkc]

OK Lad's,

So here we go,




o yeah and this one. Yes I know I wish it had more fat on it, but umm yeah.

[squirtthecat]

You might want to move that rack up one notch...   The heat is pretty fierce on the bottom setting and it might scorch your brisket.

[NePaSmoKer]

Looks good but just got 1 question?

You really going to put all them pucks into smoke for that briskit?

[waterkc]

Cool Will move it up one rack and on the Puck's yep.

[classicrockgriller]

Might want to move it up two racks.

How come your pucks aren't being used up (the ones in the water bowl look unburnt)?

If you are using the metal ring as a bubba puck, then you need to remove one bisquette off the top

(you need one bubba puck and two pushers).

If you don't then you will push the metal ring into the water.

[GusRobin]

I do mine on the 2nd rack from the top at 230F and it comes out good, never tried it on the 2nd from the bototm. Let us know how many hrs per pound it ended up taking. I may move mine down a rack in the future.

[squirtthecat]

I was wondering the same thing...

Did you preheat the smoke generator?

[waterkc]

moved up one rack, I have it set for 4 hours of smoke, the pucks that are there will get used once I have the other meat on the rig, after this one is done. So I am not worried about them not getting used.

I messed on the smoke generator, umm yeah, doh! so I lost a puck like a knuckle head.

[classicrockgriller]

O00o K.

[waterkc]

4 hours later and the meat is at 147° smoke is looking really nice. Mouth is watering like crazy.

[waterkc]

Ok so here we go, this is approx 4 hours smoke, and 9 total hours at 220°. I am some what shocked at the appearance, really hoping its not a loss. its FTC'ing right now and was still juicy. I guess we will see, figure I would let it stand for approx two hours then slice it up.make some good samiches tomorrow.

[GusRobin]

what was the IT?

[DTAggie]

Looks like the lack of fat and low position got you on the ends there.

[waterkc]

So I had moved it to the second from the top with in the first 30 mins, the IT at the time was only 55°. When I took it off I pulled it at 180. It's tender, but not juicy, as I have heard said on other post's nothing some table sauce won't cure.  ;D

[JGW]

Did you put a rub on the meat?  Looks pretty naked in that photo.

Myself, I put the brisket on the 2nd from the top.

Overall, I would say it looks fine.  If ends are a little crispy....they can be thrown into beans, etc. to give a bit of smoke flavor.