Well here goes.... First brisket

[SoCalBuilder]

After reading every post that had the word 'brisket' in it, I think I am ready. After my GFI and PID issues when I did ribs last time, I still have a little trepidation (big word for a nail-bender, huh?) I'm going to plug the smoke gen in direct and let the Auber control the temp.

I thought Costco had packers, but after looking at it closer, I think they have been trimmed up. The fat layer on the back looks to be at least 1/4"; I'll know better tomorrow night. At 9.16 lbs. at 225 and I think I'm looking at 13.5 hrs. Ideally, I'd finish it up around noon on Sunday which means starting it about 10:30 Sat. nite. Now I'm usually in bed by 9.... Daddy needs his beauty sleep, although after 56 years, it hasn't helped. I guess I can sacrifice a little snore-time for the greater good, but as this will only be my fourth smoke, GFI's, PID's.... well you see why I probably won't get any sleep. I thought of finishing in the oven, but at this point, I think I'm all in with the OBS.

Oh yeah.... Rub and slather the night before and I'm thinking 5 hours of smoke, mostly hickory with a little apple thrown in.





To be continued'''''

[GusRobin]

Just my preference but I would start earlier and get the smoke done so that I could empty the burnt pucks and change the water before I went to bed. Can always FTC longer at the end.

[DTAggie]

I agree with Gus

[SoCalBuilder]

DOH ::) Of course Gus! So if I have the smoking done by midnite, theoretically it would be done by 7 am. Can you FTC too long? Although, brisket sandwich for lunch while watching the Talledega race doesn't sound too bad either ;D

[GusRobin]

depending on how good your cooler is. But some have FTC'd for 3-5 hours.

[SoCalBuilder]

I suppose I might find a way to slip a heating pad in the bottom of the cooler ???

[SouthernSmoked]

Just lay a couple of towels in the bottom of the cooler before placing the football away and then again on top.

[SoCalBuilder]

Well it's Sat. morn and a little rain has fallen, but it's due to be clear and we're prepped for ignition of the first of many brisket.


Trimmed up and ready for a loving massage (sorry, that's just wrong). That's a 20" wide board, so a little tuck and roll and we're good to go. I'll put the trimmings on the rack above.


Rubbed and ready with a CYM top coat. Already smells good :)


Oh yeah, the rub for those who may be interested. I need to start a log and begin tracking all these things. As far as rubs are concerned, I like seeing what everyone else uses and then try to figure out if we have any regional ones here in So Cal.

It's off to the store for the weekly grub run. Maybe a couple chickens to throw in after I pull this tomorrow.

[squirtthecat]

I've used that stuff...   It's good - packs a small punch (I used it on chicken drumsticks), but should be great on a big ole brisket.

[BuyLowSellHigh]

That's great looking start and you have some good material to start with -- USDA Choice.  Good job on your start.  FWIW, that IS a full packer brisket.

Expect a good stall, much like a butt.   At about 170-175 give it a fork test, then check again at about 180 and 190.  That way you will know the difference when it goes tender.  Use IT as a guide to check, but let the fork tell you when it's done.  If you happen to have a Thermapen or a spare meat probe, or something similar, that works well too, in fact I think better.

[classicrockgriller]

Looks like you have done your "Home Work".

Looking forward to the end results.

Congrats.

[Gizmo]

That is looking mighty fine there SCB.  If you need any help just give me a holler and I'll drive on down to help you out.  I am really good at eating.   :D

Heading down to Costco to pick one of them hunks for next weekend's fire aniversary block part.  They are hosting it little late this year I suspect because of the little wet stuff we have been having. 

If you pre-warm the cooler with hot water, dump it out then place your wrapped up brisket in, it will stay hot for a good 6 hours in a 6 day cooler.

[KyNola]

SCB,
I'm thinking you're going to nail this sucker.  Off to a great start.

[GusRobin]

SCB-  just don't "panic " when it stalls. I had to fight the temptation of bumping up the temp. And remeber the wise words from CRG  "it's dead, you can't hurt it"

[classicrockgriller]

If you pre-warm the cooler with hot water, dump it out then place your wrapped up brisket in, it will stay hot for a good 6 hours in a 6 day cooler.

That is a GREAT idea! Thanks Gizmo.