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Meat-Up in Memphis 2021

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Help please on first Brisket ...

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  • bten
    commented on 's reply
    Always like seeing a clean cutting board. Means that you had a good cook!

  • JGo37
    commented on 's reply
    I did a brisket yesterday and my temps ran 210 - 260, but weren't at either extreme very long at all - mostly in the 220's. 13# took 13.5 hours. I left wrapped in faux Cambro for 4. I wonder if injecting broth keeps it in the stall longer...

  • smn1285
    commented on 's reply
    You’re welcome! It looks like you nailed it. Wasn’t it nice to relax from 3:45pm - 6:45pm knowing it was done?!

  • obiQsmoker
    commented on 's reply
    Turned-out to be spot-on timing smn1285, I started at 12:30am - felt timing was about perfect. Avoided Papa-John option - priceless. Thanks man!

  • obiQsmoker
    commented on 's reply
    Hey JGo37, I know my smoker runs a little low, so compromised on the start to 12:30am. In the end, it worked out well since I lost fire for a time, and for this brisket, needed to take it to 205-IT. Time in-smoker was just over 15-hrs. Weight after trim was 9.5-lbs. Appreciate the help - always learning.

  • obiQsmoker
    commented on 's reply
    Jerod Broussard, your advice here was spot-on. So appreciated. Glad I started my cook at 12:30am - Brisket was 147 when sliced at 6:45. And using bark color along with a sense of time needed to drive the crutch worked great. The 2-hr cambro was my target and worked well. Learned a lot - thanks again for the advice.

  • EdF
    commented on 's reply
    Not much left, eh? ;-)

  • steakwit
    replied
    @obiQsmoker my Brisket was great. I read on this site that it will look like a meteor. It did. The entire cook was from 8:00PM until 3:15PM. Here is a pic of the brisket when I first took it off the egg.


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    I then "Held" it in a cooler wrapped in tin foil and some towels for 3 hours. Here is it before I cut into it. Everyone was scared since it looked like coal.

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    It was actually great. I missed the money shot of cutting slices since I had a house of hungry people. Here it is plated (on trays I purchased at a restaurant supply store). We served it with 3 types of sausage, pickled veggies, coleslaw, potato salad and other good stuff.

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    Here is what was left:

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    Attached Files

    Leave a comment:


  • obiQsmoker
    commented on 's reply
    Looking good steakwit! Sounds like you’re not crutching? Anxious to hear about dinner.

  • obiQsmoker
    commented on 's reply
    Yep - got Texas Juice at the ready. Great idea to include w/leftovers. IF we have leftovers.

  • ddmcwhirter
    commented on 's reply
    Make some thin "mop sauce" for serving. See Meathead's recipe...but it doesn't have to be that involved. Also, for freezing leftovers, we always throw in some mop sauce in the seal a meal package.

  • steakwit
    replied
    obiQsmoker I dry brinned for 24 hours. I took it out of the fridge at 6PM to come up to room temp. I applied Big Bad Beef Rub at 7:30 and Got my Egg holding at 225. I used Apple Wood Chunks which I had soaked for 3 hours. I have a deep round pan (which fits perfectly inside the plate setter) filled with water. I typically use apple juice for a Pork Shoulder, but I learned here that Beef does not need the sugar.

    Immediately prior to putting it on the Big Green Egg I injected it with Beef Broth. I had only ever previously injected a turkey.

    Here are two pics of the 13 pound Brisket going on:

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    Here is a screen shot of my CyberQ. It shows how long the stall lasted:

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    I have not yet opened the lid. The CyberQ with Pit Viper can hold a constant temp for a Long time. Present temp (at Noon) is 198.3. I plan to "hold" it in a cooler for 4 hours. We have people coming over at 4. I originally said come swim at 4, dinner at 6. I suspect that I am going to be closer to dinner at 5pm. I made the mistake of cutting the time too close with Boston Butt for a party, so I will not make that mistake again. It is done when it is done and if that means we eat early, so be it

    More pics to come.

    Andy

    Attached Files
    Last edited by steakwit; September 2, 2018, 10:16 AM.

    Leave a comment:


  • obiQsmoker
    replied
    OK, might as well offer a little entertainment for all your help so here’s how this is going:
    10am Sat: Trimmed and dry-brined - will get ~14-hrs brine time.
    12:30am Sun: BBBR and on to the smoker - Oak, 225. Bed beckons.
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    6:30am: Looking pretty good. 151-internal - sensing the stall; hasn’t moved in the past half-hour. Will leave as-is a bit longer to develop bark. Will check again around 8am.
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    11am: Internal temp to 167 - bark looks good - crutched and returned to smoker.
    1pm: The sun moved onto the smoker and the temps jumped - Internal at 195 already. A little probing - not done. Checking next at 201 IT.
    1:30pm: fire went out - restarted.
    2:30pm-ish: IT at 201 - not buttah yet.
    3:45: IT at 205 - seems just right. I now get the wubba, wubba! Into the cooler.
    6:45: Dinner time. Decent moisture, pulls apart like it should - super-tender.
    Got rave reviews, especially with the Texas Juice.
    Click image for larger version

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    A HUGE THANKS to alll of you that fuel this site, offered me tips, and provided encouragement. You’re the best!
    Last edited by obiQsmoker; September 3, 2018, 02:20 AM.

    Leave a comment:


  • obiQsmoker
    commented on 's reply
    Hey steakwit, looks like we’re on a similar track - crossing fingers and short hairs for us both. Waiting for around 12:30am to start mine. Hoping you might post updates - like to hear how it goes. These folks all helped me immensely - I’ll be posting updates - might as well offer a little entertainment. Hehe.

  • EdF
    commented on 's reply
    With that Wagyu, watch your temps - the cook might be shorter than expected.

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Meat-Up in Memphis 2021

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