7# Point brisket.

elkins20

elkins20

New member
Hey Everyone, Going to take the plunge and do some brisket. The reason I am just doing the point. Prior to getting the #3 I just had the #1 and found two 14# briskets at Sams for a very good price. After getting home I realized they would not fit so I cut them into. Now That I have the #3 that will not happen again. Ok will get off the soap box. I prepped it this evening with an injection recipe from SuperDave, then smeared (I love that word) with mustard and coated with TexasBBQRub, and also McCormicks grillin steak seasoning. Now it is resting in the fridge. I plan on getting it in the smoker around 5:00am. Will be using the Auber, and have to find out how to program for food. I think will be a matter of playing with the Auber until I get the program I want. This is uncharted waters for me.  :-\ I forgot to mention will be cooking fat cap down..  :-[
 
You scared me with your Auber auto tune results and the idea that you were going to bed with a brisket in the smoker.  How's it going?
 
Hey everyone, first darn cell phone froze on me, it is a Nokia lumina 900. I went to make a call last night and it went crazy. Tried powering it off and on and just froze with goodbye on the screen. So no pictures but will have when I pull it out after cooking. Sorry I scared you Dave, By the time I returned from Wal-Mart I just injected it, and added mustard and rub, into the fridge. I set my alarm for 5:00 am but it did not go off or I slept thru it. I did get the brisket in the #3 around 8:00am. I am smoking it at 250, will pull at ITof 165 put in aluminum pan with some left over injection liquid, tent the top and back in the smoker until IT of 195. Also am seeing a difference in the Auber and maverick. Meat temps are off 10 degrees, box temp. is about the same.
 
I did talk to Tony about them and he thought they were ok. I did find the pid settings that Rickne had done and they were quite a bit different from the AT that I performed. But, the Auber seems to be hold the temp. at 250 degrees. So will see. :-\
 
Ok things are coming along fine. Auber is right on the money with cooking temp. has not varied at all. The maverick is close to the same temps. And not like when I did the butt in the #1. I may want to get another butt and smoke in the #1 for comparison. That and am down to just one package of pulled pork. Put some of it in the baked beans. Was going to do them in the #1 but decided to do them in the house oven.
 

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drains said:
Lookin good Bill! Can't run out of pulled pork, that's a no no! Keep up the good work!
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Hey Dale, when I repackaged the remainder of the pull pork I used the pro 140 and it worked like a champ. Good seal and package was tight against the meat.
 
Just hit 165, it looks good, pulled and wrapped, added the remainder of the injection juice in bottom of pan. Back into the smoker to an IT of 195. Will have pictures of the finished product. It had that mahogany color to the meat which is what I was looking for.
 
That is what I thought but for some reason the Auber skipped my 4th step. But, now is back on track I did a quick program. C01 250 e01 f 195, C02 140 e02 f 140.
 
elkins20 said:
That is what I thought but for some reason the Auber skipped my 4th step. But, now is back on track I did a quick program. C01 250 e01 f 195, C02 140 e02 f 140.
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Bill,
I may be wrong but your co2 does not look right. You are telling the Auber to step down to 140 degrees and end at 140.  I think if your plan is to hold at 140 the EO2 should be t(time).  I usually put a larger number here just in case I get tied up. The way you have it when the IT hits 140 the Auber will shut off. Since IT is already higher than 140 I think the Auber will shut down as soon as it goes to step two.  I think any time you put f it is going by the meat probe.

 
Carp210 said:
elkins20 said:
That is what I thought but for some reason the Auber skipped my 4th step. But, now is back on track I did a quick program. C01 250 e01 f 195, C02 140 e02 f 140.
Click to expand...
Bill,
I may be wrong but your co2 does not look right. You are telling the Auber to step down to 140 degrees and end at 140.  I think if your plan is to hold at 140 the EO2 should be t(time).  I usually put a larger number here just in case I get tied up. The way you have it when the IT hits 140 the Auber will shut off. Since IT is already higher than 140 I think the Auber will shut down as soon as it goes to step two.  I think any time you put f it is going by the meat probe.
Click to expand...

+1 - right on track!  The hold should always be set to time, not temp.  I believe he skipped step 3 because he pulled the probe out of the meat to wrap it, and the probe quickly rose 29 degrees, so the Auber thought it had reached the limit of step 3.  If you pull a probe to wrap meat, make sure to remove the meat probe from the smoker!
 
Tony,
Good point about the probe being left inside when you wrap.  I usually hang the probe outside over the door hinge.  Sometimes it's the simple things that we forget to do but we all learn from those mistakes.
 
Also did not think about pulling the probes out and did close the door up so would not loose too much heat. But, brisket finally did reach the IT of 195.
Wrapped and put in cooler to rest.
 

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