Christmas dinner had arrived!

[Spivitz]

Mmmmmm, gonna be good!

 

[DEEZUZ]

I hope you are injected... if not, at least spritzing... and wrapping foil when she hits 150...

 

[Ti28]

I hope you are injected... if not, at least spritzing... and wrapping foil when she hits 150...

Not my 1st rodeo cowboy. And I don't foil. Don't have to. And no injecting.

 

[DEEZUZ]

 

[Ti28]

Just checked the temp, flew right past the stall and sitting at 177.

She's looking good.

 

[Ti28]

Just checked the temp. Measures 195-205 at points.

Pulled it, wrapped it and now letting it rest for the next two hours in a cooler.

 

[Spivitz]

Lookin good Tim. We're doing pork Wellington

 

[Ti28]

Yum!

 

[Mook]

God, that all looks awesome.

 

[Ti28]

Ladies and gentlemen, this is what a proper brisket looks like.

 

[Mook]

 

[DEEZUZ]

I envy that tim.. how you didn't have to wrap it halfway or inject amazes me

 

[Ti28]

I envy that tim.. how you didn't have to wrap it halfway or inject amazes me

Why I thank you.... I've been smoking shit for a few years now and know what works.

I'll quote: Aron Franklin, if you're lookin you ain't cooking.

For a good smoke for a long tough price of meat like a brisket, you need fat, temperature and moisture.

I always go an hour per pound, leave good fat on my meats and always, 250* maximum.

This brisket started out at 11.20 pounds, I trimmed about a pound of fat off maybe a little more.

I always start my smokes with the meat cold right out of the fridge. And start with my smoker cold, so everything comes up to temp in its own. No artificial "jumps".

This guy only took about 9 hours and 15 minutes, but my smoker was set for 12. At the 6 hour mark I checked the temp in one spot. It was 178, not done. Closed the door and walked away for the next few hours. Just coming back to feed chips.

Once I though it was close I went back out opened it and check the temp in multiple spots. The temps where 195-205. Called it quits and pulled it. It looked good, felt good and smelled good.

Wrapped it in three layers of foil then. Wrapped it in a towel for 2.5 hours and set it in my cooler.

The results are what you see.

 

[DEEZUZ]

While mine was super juicy, yours looks 10x better... next one I will try it this way

 

[Ti28]

You have wood burner or electric?

And another good thing is get a whole brisket it, not just the flat. The flat does not have a ton of fat on it.

 

[DEEZUZ]

Electric pellet. It's a green mountain Jim bowie

 

[Ti28]

Then starting cold will work for you.

I've done them on wood fired, I just change what I do a little bit.

I don't inject, because I have the belief that you are creating holes for juices and fats to run out.

And also placing you're brisket in the middle of the cooking surface with fat up and point towards the heat source helps big time. And of course, water dish.

And you bought a $1000 smoker?

 

[DEEZUZ]

Gf got it for me for xmas on black friday. I've been smoking a few times a week trying to get this down

 

[Ti28]

Got ya!

 

[Ti28]

[MENTION=7923]CTC DEEZUL[/MENTION]

Watch...... Just found these. Didn't know they existed. I have his book.

 

[DEEZUZ]

Awesome tim, thanks

 

[DEEZUZ]

My neighbor is a butcher. Gunna have to make friends real soon

 

[Ti28]

He have s tore there? That would be awesome. We go out to this awesome meat market not far away.

 

[ktraver97ss]

Dat pork shoulder honey glaze doe.

Parmesan garlic mashed potatoes and pork belly brussel sprouts.

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[ktraver97ss]

Pics arent the best, i was pretty drunk at that point already. lol