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Posted: 8/1/2014 8:42:29 AM EDT
Been craving beef brisket for a few weeks now. It's a pretty tough item for me since it's usually just the wife and I. With the inlaws in town, and the day off i figure the time was right. I picked up an 11lb packer earlier this week.
Prep started last night with the trim. Silverskin and deckle was removed. On the opposite side, the fat was trimmed down to 1/4". After that it was injected and set back into the fridge overnight 
Up n at em early this morning. I patted the brisket dry with a paper towel rubbed. 
Into the smoker it went at 9:30 am. Cruisin along here at a steady 260 degrees on the CyberQ 
Here's a quick check at the 3 hour mark. Starting to look good and smells even better. 
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Posted: 8/1/2014 8:43:34 AM EDT
[#1]
I started mine at 6 am this morning.
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Posted: 8/1/2014 8:45:40 AM EDT
[#2]
Crutch at 165?
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Posted: 8/1/2014 8:47:44 AM EDT
[#3]
Quote HistoryQuoted:
Crutch at 165? I crutch, but i do so after i've got the bark i like. The crutch is a bark-killer so i make sure it's well developed prior to wrapping. |
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Posted: 8/1/2014 8:48:47 AM EDT
[#4]
Quote HistoryQuoted:
I started mine at 6 am this morning. 
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Posted: 8/1/2014 8:51:29 AM EDT
[#5]
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Posted: 8/1/2014 12:15:32 PM EDT
[#6]
At 6.5 hours I'm happy with the bark that's developed. IT was at 169 f. Time to wrap...
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Posted: 8/1/2014 1:51:57 PM EDT
[#7]
Looks good, mine is resting in the cooler now.
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Posted: 8/1/2014 1:55:28 PM EDT
[#8]
Quote HistoryQuoted:
Looks good, mine is resting in the cooler now. Whole packer or flat? You making burnt ends? |
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Posted: 8/1/2014 1:57:07 PM EDT
[#9]
Quote HistoryQuoted:
Whole packer or flat? You making burnt ends? Quote HistoryQuoted:
Quoted:
Looks good, mine is resting in the cooler now. Whole packer or flat? You making burnt ends? Packer, I was but its raining out so no. 
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Posted: 8/1/2014 3:01:57 PM EDT
[#10]
After pulling from the foil and letting the bark firm back up, we have this....
The point and flat 
Burt ends going back into the cooker. 
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Posted: 8/1/2014 3:11:46 PM EDT
[#11]
Looks delicious
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Posted: 8/1/2014 3:16:03 PM EDT
[#12]
10
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Posted: 8/1/2014 3:23:23 PM EDT
[#13]
That looks delicious. I will give brisket a shot before this summer is over. |
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Posted: 8/1/2014 3:32:11 PM EDT
[#14]
Thanks for sharing that, Well, the pictures anyway.
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Posted: 8/1/2014 3:37:40 PM EDT
[#15]
Damn. Now I'm hungry. Bring some over here. I have cold beer, train sets, and imitation crab meat... |
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Posted: 8/1/2014 4:08:24 PM EDT
[#16]
Nice!
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Posted: 8/1/2014 6:00:18 PM EDT
[#17]
The finished product. I've had better smoke rings, but the taste and tenderness were very good.
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Posted: 8/1/2014 6:03:59 PM EDT
[#18]
Only 6.5 hours at 250? How long did you pack it in the cooler for?
I am relatively new to smoking, but have cooked everything BUT a brisket so far, and am looking at that as my last frontier, and I always thought it took much longer than that. Looks great! |
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Posted: 8/1/2014 6:10:26 PM EDT
[#19]
Quote HistoryQuoted:
Only 6.5 hours at 250? How long did you pack it in the cooler for? I am relatively new to smoking, but have cooked everything BUT a brisket so far, and am looking at that as my last frontier, and I always thought it took much longer than that. Looks great! 6.5 hours til i wrapped. General rule is to wrap at 165, but i like to wrap when i like the bark instead of a set temp (this one hit 165 at about 5-5.5 hours...but the bark wasn't there yet imo. Total cook time (including the 2 hours rest for flat/2 hours on burnt ends) was about 11-11.5 hours. Cook temp on this one was 260. |
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Posted: 8/1/2014 6:11:06 PM EDT
[#20]
What on gods green earth did you do to those burnt ends???
The whole purpose of burnt ends is crispy goodness.....you can't get that smothered in bbq sauce. |
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Posted: 8/1/2014 6:19:58 PM EDT
[#21]
Quote HistoryQuoted:
What on gods green earth did you do to those burnt ends??? The whole purpose of burnt ends is crispy goodness.....you can't get that smothered in bbq sauce. So i'm supposed to dry out the juiciest, most tender part of the brisket? Nah bud, you're off there. I SHOULD have taken the time to set em on the rack and set the sauce, but i was hungry. |
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Posted: 8/1/2014 6:28:55 PM EDT
[#22]
Quote HistoryQuoted: So i'm supposed to dry out the juiciest, most tender part of the brisket? Nah bud, you're off there. I SHOULD have taken the time to set em on the rack and set the sauce, but i was hungry. Quote HistoryQuoted: Quoted: What on gods green earth did you do to those burnt ends??? The whole purpose of burnt ends is crispy goodness.....you can't get that smothered in bbq sauce. So i'm supposed to dry out the juiciest, most tender part of the brisket? Nah bud, you're off there. I SHOULD have taken the time to set em on the rack and set the sauce, but i was hungry. |
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Posted: 8/1/2014 6:38:38 PM EDT
[#23]
Quote HistoryQuoted: Burt ends going back into the cooker. http://i1219.photobucket.com/albums/dd433/xxgearheadxx/5B36C270-FDA4-49B7-A6BA-26F566AD1843_zpssuoezo0k.jpg |
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Posted: 8/1/2014 6:41:45 PM EDT
[#24]
Quote HistoryQuoted:
No, I'm not. You can brush them with a sauce for a little flavor but you sure don't dunk them in a vat of it. If you think that is how it is done then I will just leave you to it. To each his own. Quote HistoryQuoted:
Quoted:
Quoted:
What on gods green earth did you do to those burnt ends??? The whole purpose of burnt ends is crispy goodness.....you can't get that smothered in bbq sauce. So i'm supposed to dry out the juiciest, most tender part of the brisket? Nah bud, you're off there. I SHOULD have taken the time to set em on the rack and set the sauce, but i was hungry. Indeed |
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Posted: 8/1/2014 6:45:14 PM EDT
[#25]
Quote HistoryQuoted: wtf? Quote HistoryQuoted: Quoted: Burt ends going back into the cooker. http://i1219.photobucket.com/albums/dd433/xxgearheadxx/5B36C270-FDA4-49B7-A6BA-26F566AD1843_zpssuoezo0k.jpg |
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