First full brisket (packer)

Brassarj · March 31, 2014, 07:22:46 AM

Took a shot at it, been dreaming of this for a while.

Started with just under 13 pounds

Seasoned and in the fridge for about 10 hours, originally going to smoke the next day (I changed my mind and couldn't wait)

Forgot to grab a pic when I put it in but grabbed one 3 hours later at water change (1am)

6 hours in (4am)

9 hours in (7am) at 162 degrees. Love how it is starting to look.

Tried humping it, it was too big. Tried an angled second rack, couldn't fit my bacon rack in. Ended up doing this weird curl.

I'll post a few more updates as it keeps going.

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Tenpoint5 · March 31, 2014, 07:25:41 AM

Looking good so far!

pensrock · March 31, 2014, 07:54:16 AM

QuoteLooking good so far!

X2

Brassarj · March 31, 2014, 10:29:31 AM

12+ hours. 176 degrees.

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Brassarj · March 31, 2014, 12:27:27 PM

Pulled at 185 degrees, about 14 hours.

Thought I'd be able to pull the point off easily, I was wrong. Dammit, screws up my plan for burnt ends.

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pondee · March 31, 2014, 12:28:03 PM

You've got my attention. Please keep us updated on your progress. I've got a 13 pounder in my freezer waiting for me to get started.

pondee · March 31, 2014, 12:51:23 PM

Cooked at what temp and long long did you run smoke? Looks real good. Chomping at the bit to do mine.

Smoker John · March 31, 2014, 02:15:00 PM

Looks great, luv brisket

Brassarj · March 31, 2014, 02:54:16 PM

I actually ran smoke for 12 hours and temp was 210-225 until the last hour or so at about 235

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Caneyscud · March 31, 2014, 04:03:07 PM

Uhhh. One of those bewitchingly resplendent or otherwise easy on the eyes - but hard on the stomach, sliced brisket photos - would be much appreciated!

Shasta bob · March 31, 2014, 04:42:41 PM

What's on the top rack?

TedEbear · March 31, 2014, 07:53:46 PM

Quote from: Brassarj on March 31, 2014, 02:54:16 PM
I actually ran smoke for 12 hours and temp was 210-225 until the last hour or so at about 235

You applied smoke for that long? Most people say that the meat stops absorbing smoke after the first 3-4 hours. The additional 8 hours worth was mostly wasted pucks. Other than that everything looks great.

BBNRules · April 01, 2014, 06:43:45 AM

Just because the point didn't come off doesn't mean the end of Burnt Ends. Far from it. I make the entire brisket Burnt Ends. Find the grain from the flat and cut 1 inch slices of brisket and then cut into cubes. Do the same thing for the point. Add more rub and a favorite brisket sauce and smoke for another 3 hours and get out of the way!!!!!

pondee · April 01, 2014, 08:57:37 AM

Quote from: BBNRules on April 01, 2014, 06:43:45 AM
Just because the point didn't come off doesn't mean the end of Burnt Ends. Far from it. I make the entire brisket Burnt Ends. Find the grain from the flat and cut 1 inch slices of brisket and then cut into cubes. Do the same thing for the point. Add more rub and a favorite brisket sauce and smoke for another 3 hours and get out of the way!!!!!

Do you smoke (with the SG running/pucks burning) for an additional 3 hours or just cook for the extra time?

Caneyscud · April 02, 2014, 08:14:18 AM

Even though I don't make them often - I'll smoke. They seem to have originated in Kansas City, where they don't know nuthin about smoking briskets. If you do brisket proper - no need for burnt ends. TIC & LOL The original point of burnt ends was to utilize parts of the brisket many were gratuitously and shamelessly cutting off and discarding, but then the idea expanded to using the point of the brisket for burnt ends. Somebody had the bright idea of adding more flavor and theoretically, the extra cooking will render the point tenderer and with more fat rendered out. Cut the point pieces into cubes, add more rub, cook in smoker another hour or two and then slather in bbq sauce (shudder) is the KC way. There are some who for some reason don't like smokey bbq. For them you could just cook and not smoke. As for me, I'd serve them the way I like and telling them that don't like smoke to deal with it - its BBQ and supposed to be smokey.