Post by: jrebel on January 22, 2015, 08:56:14 AM
I will update with pics as the process continues. :drool: :drool:
Post by: quadrafire on January 22, 2015, 08:58:09 AM
Where did you finally find the brisket?
Post by: jrebel on January 22, 2015, 09:00:36 AM
Post by: jrebel on January 22, 2015, 09:02:00 AM
YUM
Where did you finally find the brisket?
I called URM and found out they do carry brisket here in Wenatchee. They are hidden in a cooler with pork butt and some lunch meats. They don't have a huge selection, but they did have a few... :tup:
Post by: quadrafire on January 22, 2015, 09:11:45 AM
Post by: mossy8352 on January 22, 2015, 09:52:28 AM
Post by: jrebel on January 22, 2015, 12:02:38 PM
I use a site that advises no to use foil on any meat that has salts in the rub, brine as it the two react. I quit using it on my smoked ribs and it was better. I now use an aluminum pan a stainless steel rack and tent the rack so the aluminum does not touch the actual meat. That is a good looking Brisket and the beer should make it real tender! Good eating.
I have often wondered about that. When you brine jerky, fish, etc....they say not to use a metal bowl. I always use glass or plastic. I have a pan and rack combo so maybe I will use it for this application. :tup:
Post by: vandeman17 on January 22, 2015, 12:05:51 PM
Post by: jrebel on January 22, 2015, 12:12:18 PM
Let me know when I should swing by for supper :drool:
If I knew you were coming over I would have gotten a bigger piece of meat. As it is now, I am not sure this 12 lb brisket is going to feed the other three people in my family. :chuckle: :chuckle: :chuckle:
Post by: vandeman17 on January 22, 2015, 12:14:20 PM
Let me know when I should swing by for supper :drool:
If I knew you were coming over I would have gotten a bigger piece of meat. As it is now, I am not sure this 12 lb brisket is going to feed the other three people in my family. :chuckle: :chuckle: :chuckle:
Haha I hear that. I actually have backstraps marinating as we speak for supper tonight. Rain check :tup:
Post by: 270Shooter on January 22, 2015, 12:29:05 PM
Post by: jrebel on January 22, 2015, 02:32:15 PM
Post by: Becky on January 22, 2015, 02:34:52 PM
Post by: Blacklab on January 22, 2015, 05:41:54 PM
Post by: Halo on January 22, 2015, 06:19:17 PM
Post by: jrebel on January 22, 2015, 07:32:51 PM
I have lots of leftovers now!! :drool: :drool:
Post by: quadrafire on January 22, 2015, 07:37:12 PM
Can we say road trip next time ;)
Post by: jrebel on January 22, 2015, 07:42:19 PM
Post by: jrebel on January 22, 2015, 07:44:27 PM
:hello:
Can we say road trip next time ;)
You bet ya!!! This would be great summer food!!! I see a future HW get together in the making. :tup:
Post by: HardCorpsHuntr on January 22, 2015, 07:52:53 PM
You're trying to grow an ounce of fat on your better half aren't you?
Looks scrumptious :EAT:
Post by: lamrith on January 22, 2015, 07:58:23 PM
I have only tried one brisket and flavor was good and it was juicey, but a hair on tough side so would like to hear your routine.
Post by: jrebel on January 22, 2015, 08:00:03 PM
Clearly you had the day off work today. :tung:
You're trying to grow an ounce of fat on your better half aren't you?
Looks scrumptious :EAT:
She could have eaten the whole 12 lbs and not gained an ounce. Wish I had her metabolism.
Yes, had the day off....and tomorrow....and the next day....I LOVE MY SCHEDULE. :tup:
Post by: jrebel on January 22, 2015, 08:05:02 PM
What temps did you run for smoke and then your higher heat?
I have only tried one brisket and flavor was good and it was juicey, but a hair on tough side so would like to hear your routine.
My 12.5 hour smoke was at 160 degrees for the first 11 hours and 225 for last 1.5 hours......that got the meat to 150 internal temp. I then wrapped it in 4 layers of foil and turned the heat to 275 degrees. Two hours later the internal temp was 196 degrees. That is when I took it out and let it rest for 2 full hours in a cooler wrapped in towels. When I took it out of the cooler it was still at 176 degrees and very hot to the touch.
Hope that makes sense.
Post by: HUNTaHOLIC5 on January 22, 2015, 08:05:21 PM
Post by: lamrith on January 22, 2015, 08:15:10 PM
Thanks! Did you do the fork/toothpick test to decide to pull it @ 196 rather than you original goal of 200?What temps did you run for smoke and then your higher heat?
I have only tried one brisket and flavor was good and it was juicey, but a hair on tough side so would like to hear your routine.
My 12.5 hour smoke was at 160 degrees for the first 11 hours and 225 for last 1.5 hours......that got the meat to 150 internal temp. I then wrapped it in 4 layers of foil and turned the heat to 275 degrees. Two hours later the internal temp was 196 degrees. That is when I took it out and let it rest for 2 full hours in a cooler wrapped in towels. When I took it out of the cooler it was still at 176 degrees and very hot to the touch.
Hope that makes sense.
Post by: jrebel on January 22, 2015, 08:20:08 PM
Thanks! Did you do the fork/toothpick test to decide to pull it @ 196 rather than you original goal of 200?What temps did you run for smoke and then your higher heat?
I have only tried one brisket and flavor was good and it was juicey, but a hair on tough side so would like to hear your routine.
My 12.5 hour smoke was at 160 degrees for the first 11 hours and 225 for last 1.5 hours......that got the meat to 150 internal temp. I then wrapped it in 4 layers of foil and turned the heat to 275 degrees. Two hours later the internal temp was 196 degrees. That is when I took it out and let it rest for 2 full hours in a cooler wrapped in towels. When I took it out of the cooler it was still at 176 degrees and very hot to the touch.
Hope that makes sense.
No, I took it out at 196 anticipating it would continue to cook itself to a final temp of 200-205. I was wrong and it never broke 200. :chuckle: :chuckle: It still was amazingly tender......literally only used a knife to carve and a fork for the rest.
Post by: Boss .300 winmag on January 22, 2015, 08:42:20 PM
I did my first one last year, it was fun and tasty since it came from our beef we raised.
Have two more from our beef we butchered in Sept. :cue:
Post by: HUNTINCOUPLE on January 24, 2015, 09:22:46 AM
Post by: Bean Counter on January 25, 2015, 10:53:08 AM
Post by: mossy8352 on January 25, 2015, 11:18:44 AM
Post by: jrebel on January 25, 2015, 11:27:36 AM
Looks nice sounds like it turned out the way you wanted.
Thanks, It really did turn out amazing. I still can't believe how tender it was. I will definitely be doing another and playing with the rub, I think a little more pepper and crushed red pepper to spice it up would make it that much better.
Post by: danderson on January 25, 2015, 11:45:39 AM
Post by: Eli346 on January 25, 2015, 11:46:38 AM