Brisket help - Updated with pics

Mailman · July 09, 2010, 04:32:07 AM

Did NOT seperate flat. just straight down the middle. did not want to make the meat thin.

DTAggie · July 09, 2010, 06:40:23 AM

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

Mailman · 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.

FLBentRider · July 11, 2010, 07:50:37 AM

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.

Mailman · July 11, 2010, 08:08:16 PM

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

Mailman · July 11, 2010, 08:10:19 PM

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 :-[

classicrockgriller · July 11, 2010, 08:18:12 PM

Really looks nice and thanks for the pics!

ArnieM · July 11, 2010, 08:22:59 PM

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

StickyDan · July 11, 2010, 08:25:49 PM

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

Mailman · July 11, 2010, 08:34:55 PM

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.