Smoking brisket

[92xj]

Just threw a 14lb packer brisket on the smoker for the night.
Going to smoke at 210° for the next 12 hours.
After 12 hours, going to increase to 225° and wrap in foil till it it hits 193ish°
pulling it then, keep wrapped in foil and place in cooler with towels on top for a 2 hour rest.
Here are some prep pics making the paste rub and then on the smoker.
More pictures in the morning....

[lamrith]

Looks good!!  I was thinking abotu throwing a pork shoulder in this weekend myself.

[MacAttack]

193? Not trying to knock you skills, but isn't that high?

[whitey]

193? Not trying to knock you skills, but isn't that high?

Not if he is going to pull it or chop it.
If he is going to slice it, you are right it should be around 160-165 and rest.

[Blacklab]

Oh that looks great 

[lamrith]

That looks like a beef brisket?  I have not done one of those yet, so didn't chime in on temp.

I know for pork heading to shredding I have found 205% is the magic number, at that temp it just melts in your hands, easy to shred and delicious.
Just have security on hand, even close nit families will fight over it!

[92xj]

11 hrs on looks like this.  6 or 7 more to go.

[Blacklab]

  

[MacAttack]

193? Not trying to knock you skills, but isn't that high?

Not if he is going to pull it or chop it.
If he is going to slice it, you are right it should be around 160-165 and rest.

Ah didn't think about that! Thanks!

[lamrith]

11 hrs on looks like this.  6 or 7 more to go.

What smoker are you using?  That looks nice and big!

[SCRUBS]

Man that looks good.  

Thanks for "rubbing" it in...

[Halo]

Traeger, there is no substitute. I've done several briskets in mine, awesome every time.

[92xj]

11 hrs on looks like this.  6 or 7 more to go.

What smoker are you using?  That looks nice and big!

Green mountain grill, Jim bowie. It is nice and big.  I will never go to a traeger after cooking on this. One I would recommend besides the GMG is the rec tec. The only reason I went gmg over the rec rec was head space and my budget kept me from spending the 200 bucks shipping the rec tec would have cost to get here.

[92xj]

Dinner complete...all 5 of us are stuffed.
One of the best briskets had.
Pulled off the smoker at 198°. wrapped in 3 layers of foil, placed in cooler with 6 towels and did not touch it for 6.5 hours.  After 6.5 hours it was still too hot to carry more than 10 feet. I would totally recommend the long rest. 
Was also able to slice the brisket very well, as you can see.  I will continue to take my brisket to the high 190s instead of the 160s and 170s for sliced.  Way better like this.

[WCTaxidermy]

Very Very nice 92xj!  I agree on the temp.  I have never had one pass the probe test under 199 degrees, and average between 200 and 205.   Wghere do you get your packers from?  Are they choice or select?  Again nice looking Brisket!!!

[jrebel]

That looks amazing. 

What kind of wood / smoke did you use?  Can you explain more about the wrapping in tin foil and towels and placing in a cooler???  Is this so just so the meat can rest and not leak all the natural juices??


 

[nw_bowhunter]

Looks great

[lamrith]

You are making me want to sell my grill AND smoker and buy one of those Green Mountains!!!

Def interested in hearing where you got that packer, maybe put your rub recipe in the cookbook?

I am gonna do up some Babybacks today might also try smoked twice baked potatoes with it..

Dinner complete...all 5 of us are stuffed.
One of the best briskets had.
Pulled off the smoker at 198°. wrapped in 3 layers of foil, placed in cooler with 6 towels and did not touch it for 6.5 hours.  After 6.5 hours it was still too hot to carry more than 10 feet. I would totally recommend the long rest. 
Was also able to slice the brisket very well, as you can see.  I will continue to take my brisket to the high 190s instead of the 160s and 170s for sliced.  Way better like this.

[Blacklab]

Great job 

jrebel yes the wrap of foil in the cooler is for the rest. Do it with pork butt  and even ribs. I average only a couple hours tho

[92xj]

Great job 

jrebel yes the wrap of foil in the cooler is for the rest. Do it with pork butt  and even ribs. I average only a couple hours tho

As do I beside this one brisket.
I was guestimating it taking about 3 hours longer than it did, but normally on everything else I cook a rest will last 1-3 hours.  3 is about all my max before I'm just ready to dig in.

[92xj]

Very Very nice 92xj!  I agree on the temp.  I have never had one pass the probe test under 199 degrees, and average between 200 and 205.   Wghere do you get your packers from?  Are they choice or select?  Again nice looking Brisket!!!

Thanks!
I got this one at Cash and Carry.  They beat out walmarts USDA choice by 50 cents a pound.  I also have two local butchers to choose from if I am in desperate need of meat and have extra coin in the pocket but honestly, I am very pleased with the quality and cash and carry as well as walmart, surprisingly.

[92xj]

That looks amazing. 

What kind of wood / smoke did you use?  Can you explain more about the wrapping in tin foil and towels and placing in a cooler???  Is this so just so the meat can rest and not leak all the natural juices??


 

This one I used hickory and mesquite mix.  For my pigs and chickens I will use apple and cherry. 
The wrapping part aka resting i feel is needed.  6 hours like I did on this one isnt needed but the meat hit temp earlier than expected and the guest were still 6 hours out, so thats why the long rest.
I wrapped in 3 layers of foil, placed in the bottom of the cooler, covered with towels all the way full, closed cooler and didnt open it the whole time.  It kept the brisket very warm. warm enough to make me run to the cutting board instead of walking because it was burning my arms.  Normally a rest will only be an hour for pig stuff and 2 to maybe 3 tops for anything else.  But if you finish your cook you can wrap it and leave it for hours and hours.  Honestly, I would have felt comfortable leaving this one for 9-10 hours before I thought I would have to warm it again before serving. 
The rest allows the meat to mellow, absorbing its own juices and some other stuff the pros say it does.  I have found it does produce a most moist meat for me. Ive tested no rest right off the cooker to a long rest and if I have the time I will let it rest.  Some folks say they arent needed at all.  Honestly, I would say cook two of something and let one rest and one not and see what you think. Use big chunks of meat for this, like butts, briskets, venison necks, and so on.  Ribs I will only do 15-30 minutes maybe.  Everyone has their own way of doing things and for sure my way isnt the best for some people, just experiment and have fun!

[92xj]

You are making me want to sell my grill AND smoker and buy one of those Green Mountains!!!

Def interested in hearing where you got that packer, maybe put your rub recipe in the cookbook?

I am gonna do up some Babybacks today might also try smoked twice baked potatoes with it..

I would recommend the GMG for sure!  I wouldnt get rid of the normal grill for one though.  I would have both.  There are still some things I cook on the grill.  Dont give yours up 100% for a pellet cooker.  They are great but not a do all and everything.

Packer was from Cash and Carry.

Rub....that will go in my recipe book.  Maybe one day you will see it on the shelves at some store. 

[lamrith]

You are making me want to sell my grill AND smoker and buy one of those Green Mountains!!!

Def interested in hearing where you got that packer, maybe put your rub recipe in the cookbook?

I am gonna do up some Babybacks today might also try smoked twice baked potatoes with it..

I would recommend the GMG for sure!  I wouldnt get rid of the normal grill for one though.  I would have both.  There are still some things I cook on the grill.  Dont give yours up 100% for a pellet cooker.  They are great but not a do all and everything.

Packer was from Cash and Carry.

Rub....that will go in my recipe book.  Maybe one day you will see it on the shelves at some store. 

You are right, I grill to much to want to use a pellet all the time.  Already warned the wife I want to sell my smoker and if not a pellet, get something wider.  Getting old having to cut rib racks down every time to fit in the box..

[KFhunter]

nothing replaces a hot charcoal grill with big fat chunks of hard wood charcoal.

[92xj]

nothing replaces a hot charcoal grill with big fat chunks of hard wood charcoal.

Absolutely! I hope no one ever gives up a grill for a pellet cooker. I would recommend people having both though. So many different techniques with each one.

[KFhunter]

A guy really needs about 4 different grills/bbq's


A hot charcoal grill getting temps near or over 800 degrees
a convenience BBQ - pellet cookers good for this.  Chickens/ribs etc for daily use.
a dedicated cold smoker.  sausages, cheeses, jerky

and a whole hog sized smoker/bbq you tow around with a pickup and feed 100 people if needed 


This doesn't count the big burners for boiling 20 lbs of crawfish, cooking up a mess of dungies,  frying a turkey etc etc.

I like the camp chief explorer,  I got a griddle plate that weighs about 50 lbs and will cook a huge amount of breakfast super fast.  20 flap jacks, 10 lbs of sausage patties, 2 dozen eggs haha 



also got the mongo sized skillet and my new favorite a discada cooker....I love the discada!


http://www.agrisupply.com/bbq-dish-disc-blade/p/85078/