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It's on! Brisket


BCsaw
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I started the Smoke at 5pm.
Hopefully things get wrapped tight later for the long haul.
See you in the morning brisket!
I'm following this guy Mad Scientist in this cook. He seems to know his stuff, You Tube channel and all:-/
*Haskell helps me along the way alot, but he's green as they come with the pellet burners!
I hope to learn this smoker quickly.
 
Ingredients:
One Shop Rite Brisket trimmed
Salt pepper mixed for the rub
Apple vinegar and beer for spray
Lumberjack Competition pellets in the hopper
Kingsford Apple wood chips for the fire below the drip pan.
Rendering the trimmed fat.
Parchment paper for the wrap
*Remember not to touch the hot pot handle or the probes!
Xtra Smoke mode pics for reference!
We're getting a 5-10 mile gust so I hope the gasket under the door keeps all the Smoke in.
The Pitt Boss 1100 temp spiked up to 250 and then settled down at 230 on the right and left probes, 205 actual.
An hour in, ther has been a temperature swing pictured below.
Updated as we go!
All tips appreciated!14f265a869943a9e79c3ad5d990626dc.jpg998e3863b742783068ac49dd46710d6c.jpg94437ded7068da6229320a86c6b163d2.jpg2e1ca2f7a891da2b58b96ccc5f8c0456.jpg6c8d93122ca286a40951783f7e5cd5c5.jpg21b62d259f603d2cb3a1db7537e21f8c.jpg438880ac8fd691290940827698c0bd5f.jpg21340d123a06d0a15ad117a40f1087a1.jpg668c0bdd8a5026c7b226c115263a2a90.jpg603758f22bf0f1503f13bf8cfc3171c4.jpg6454765cca9e488522e7685435a275eb.jpgb79fc891b9bbf2676327b03c1fa96346.jpg071730240ed88461254beac0868a59b8.jpge8b38c06b155a49190552165cc0b960b.jpg
 
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1 hour ago, BCsaw said:

I'll try the full 16 hour cook until til 9am.
It could be resting a bit after as long as nobody gets into it.
It's almost time to wrap!


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I usually let brisket rest for three hours in a cooler.  I have one of those styrofoam Omaha Steaks coolers that I use.  Putting a hot brisket in a cooler will destroy the cooler, and all you really want to do is insulate the brisket.  So plan accordingly.  The long rest makes a world of difference.  Most people serve it within 30 minutes of it coming off the smoker.  The three hour rest makes it tender, and if you have it wrapped, it reabsorbs the moisture.

Post pics of the final result!  You will be very happy!  Nothing like a good slow and low brisket during the summer.

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my next brisket im gonna let rest for a min of 3 hours maybe longer.  and use the cooler method haskel mention. last time i let it rest for 2 but no cooler. was ok but could of been better. 

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3 minutes ago, Kype said:

my next brisket im gonna let rest for a min of 3 hours maybe longer.  and use the cooler method haskel mention. last time i let it rest for 2 but no cooler. was ok but could of been better. 

Just remember it will completely destroy the cooler.  If it is a plastic one, the plastic will deform and get all weird.  I usually put a towel underneath the brisket so the damage is reduced, but the heat will beat the crap out of your cooler.

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Once I got to 170°, it was time to wrap the brisket.
The brisket is in a pan to absorb all of the juices.
In the wrap is
garlic flavored ghee and what fat trimmings were rendered.
That took some time to melt down.
The Therm Pro auxiliary meat probes helped in alarming me of the meat temperature for the wrap and positioning the brisket in the smoker.
The handheld probe is great til you get a face full of smoke!
This is a 16 hour cook. 2225b2430d88873207d7bb7bc4c82e2e.jpgdc8f3a01a03a7114e66ab9fa0e29b2b9.jpg069f1b9f0e796c543d7e1d9259603012.jpg8479e09e2ded7d155c779d30cd7a5bee.jpgf3a0c22d46ee42b5fa3ace06f6ce0a57.jpg

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A friend reminded me of the relative cook times. At 3.75 lbs.
my cook was due to be complete at roughly 5 hours.
I neglected to keep poking the wrap with the hand probe for the feel of a complete cook.
As I was learning the meat temperature probe kit, an included feature is an automated USDA meat taste timer for the degree of wellness. The time was up.
I pulled the plug at 12:30 and put this Brisket to rest.
90161f65558f2064ff4f2206de0ca8a0.jpg077debea61338e7b9d3219d44bd92203.jpg

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The brisket has a nice smoke ring and flavor.
At 3.75lbs. the USDA wellness of the brisket cook was around 4-5 hrs.
It is definitely well done and a little bit * Xtra Smoked.
In the exciting times of the brisket cook wellness checks were not attended to.
There is no tallow here. I was told I don't need it.
Ghee butter and garlic was used with the rendered fat trimmings.
* I'll raise the P setting on the Pitt Boss 1100 to 7 or 8 from the default 4 to get lower temps and Xtra Smoke.
The quick fix to break down fibers more is put the brisket in the pressure cooker for 30 minutes.
The taste of the finished brisket is off the charts!3ccd311f383c76065def237641ea5ba1.jpgfd06218dfc085b724f4c10addb8c9666.jpgfdc8c8ae0b378ae54a7292264eeb8eda.jpg74f1d88eb7eec0d1ad59561059b8e5e9.jpg2b53711115d9fda3b2c13c44a0994312.jpg

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48ebce044f1344d8643850b93103fb8e.jpg

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The brisket was a little tough on the wellness side.
It was pulled at 12:30 am and has been setting in the foam cooler.
The P setting adjustment is key to lower temps and Xtra Smoke.
My cook time should have been shorter.

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