Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

First Brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First Brisket

    did my first brisket today; not a full packer, but a flat. Click image for larger version

Name:	IMG_2196.JPG
Views:	73
Size:	116.6 KB
ID:	431739Took much longer than expected, but very tasty. Given the thickness of the smoke ring, may have left it a little too long.

    #2
    Looks great. What temp did you pull it?

    Comment


      #3
      Looks like a great HOF! The ring stops once you get to a certain IT, so that’s not a sign of too long a cook. How did it taste? Did you hold it in a Cambro for at least two hours?

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        kmhfive OH ! at what IT does the ring stop or does the meat type, cut, etc.. determine that?

      • kmhfive
        kmhfive commented
        Editing a comment
        holehogg , docblonder has done some research and has better answer for what temperature, but it has to do with when the myoglobin denatures and I think it’s close to 130F.
        Last edited by kmhfive; December 31, 2017, 10:45 AM.

      #4
      well....an interesting question. My fire was almost done (about 12 hour mark) and the outside temp was dropping quickly, so I wrapped it in foil and finished in oven. The temp when I wrapped it was around 155. Another 2 hours, and it was at 202. Let it rest until 150ish. Next time, I'll start earlier than 6:30 :-)

      I didn't cambro when I took the picture, but it's snoozing now. My taste test was quite good.

      Comment


        #5
        Beautiful!

        Comment


          #6
          So your pit temp was a little lower than 225F, I’d guess. That’s why you had all that time to build a smoke ring.

          Comment


            #7
            surprisingly, my average temp on weber was probably around 230. It would hover in mid 220s, move to 240, back to 220.

            Comment


              #8
              Nice!

              Comment


                #9
                Looks better than average to me!

                Comment


                  #10
                  You are off to a good start.

                  Comment


                    #11
                    Very nice!

                    Comment


                      #12
                      "Took much longer than expected" lol get use to that! it always takes longer than you think! good looking cook!!

                      Comment

                      Announcement

                      Collapse
                      No announcement yet.
                      Working...
                      X
                      false
                      0
                      Guest
                      Guest
                      500
                      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                      false
                      false
                      {"count":0,"link":"/forum/announcements/","debug":""}
                      Yes
                      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                      /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here