Author Topic: Brisket for Tuesday  (Read 1134 times)

DivotMaker

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Re: Brisket for Tuesday
« Reply #15 on: February 18, 2018, 01:54:01 PM »
Looks like you have a plan, Jake!  Let us know how it turns out!!
Tony from NW Arkansas
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Kutch98

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Re: Brisket for Tuesday
« Reply #16 on: February 19, 2018, 05:12:01 PM »
So question....the brisket has been in for around 18 hours now.  The Point (bottom) says 193 and the flat (top) says 187.  Im nervous that they have been in there so long.  Do I just ride it out? Was thinking of pulling once the top hits 190. 

Thought I should add this in: Its been in the 50's today with a cold wind blowing around 18-20 and gusting up to 25.  Dont know how much that has to do with the cook and temps. 
« Last Edit: February 19, 2018, 05:15:37 PM by Kutch98 »
Jake, Alamogordo, NM/Effingham, IL
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old sarge

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Re: Brisket for Tuesday
« Reply #17 on: February 19, 2018, 05:22:16 PM »
It won't hurt to check it.  It it jiggles, pull it.  Sometimes a probe will hit a fat pocket and as the fat melts it leaves a void.
David from Arizona
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Kutch98

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Re: Brisket for Tuesday
« Reply #18 on: February 19, 2018, 05:28:05 PM »
Thanks for the quick reply, it jiggles!  Top was a bit stiff but had some jiggle to it.  About to eat a late lunch, will pull when done. 
Jake, Alamogordo, NM/Effingham, IL
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old sarge

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Re: Brisket for Tuesday
« Reply #19 on: February 19, 2018, 05:54:02 PM »
When all else fails, jiggle always works. Enjoy!
David from Arizona
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Kutch98

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Re: Brisket for Tuesday
« Reply #20 on: February 19, 2018, 06:50:53 PM »
Looks like they turned out pretty well!  Thank you everybody for your advice and help. I think next time Ill just stick one an 8lb! haha. 
Jake, Alamogordo, NM/Effingham, IL
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old sarge

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Re: Brisket for Tuesday
« Reply #21 on: February 19, 2018, 07:14:17 PM »
Nothing wrong with those.  Looks like really tasty bark!
David from Arizona
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DivotMaker

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Re: Brisket for Tuesday
« Reply #22 on: February 19, 2018, 07:36:27 PM »
How big was that to start with, Jake?  18 hours is a really long time for 2 halves like that.  Also, what temp did you smoke it at? 
Tony from NW Arkansas
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Kutch98

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Re: Brisket for Tuesday
« Reply #23 on: February 19, 2018, 11:29:32 PM »
Was 13.11 ish.  I cut off a lot of fat so maybe 12.5 ish when it came time for cooking.  I was cooking it at 225 which I understood would take longer. 18 just seemed like a long time for it to not be done. I think I was just getting nervous that I was going to overcook it.

But, I pulled it, wrapped in tin foil and rested for about 3.5 hours. Sliced some, shredded some other...it all came out looking and tasting great.  2 sampler boxes went out to some of my wife's friends, one text her saying she didnt even make it back in the house before eating it. The other already finished her box AFTER she had already ate dinner. Looks like we will be having a brisket party soon at the house!
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Walt

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Re: Brisket for Tuesday
« Reply #24 on: February 20, 2018, 12:03:06 AM »
Nice job! Don't be afraid of the big packers for the #2. I have cooked a 22lb one without cutting it and normally cook 15 to 18lb.. They fit, folded or twisted and always come out great.
Walt from South East Louisiana
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Kutch98

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Re: Brisket for Tuesday
« Reply #25 on: February 20, 2018, 07:01:59 PM »
Nice job! Don't be afraid of the big packers for the #2. I have cooked a 22lb one without cutting it and normally cook 15 to 18lb.. They fit, folded or twisted and always come out great.

You get a good even cook when folding it? How long does that take at what temp?
Jake, Alamogordo, NM/Effingham, IL
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Walt

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Re: Brisket for Tuesday
« Reply #26 on: February 20, 2018, 10:37:24 PM »
They cook great. I brine first, 225 1.25- 1.5  hrs/ lb
Walt from South East Louisiana
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DivotMaker

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Re: Brisket for Tuesday
« Reply #27 on: February 21, 2018, 08:35:54 PM »
Jake, when you "cram" one in there, it shrinks pretty fast.  One thing about brisket... it's one cut that shrinks a LOT!
Tony from NW Arkansas
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