Bull Making my 1st full cut brisket

[SafetyDan]

I have never smoked a brisket, but this is one its way.

 

[ken g]

Low and slow buddy. Low and slow.

 

[Mike]

I have never smoked a brisket, but this is one its way.
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How's it going so far?

 

[SafetyDan]

How's it going so far?

165 degrees I double wrapped in pink paper. Now to wait for 203 degrees

 

[Uncle Bob]

Start probe testing for tender in the mid 190s in several locations on the flat, you might be surprised that you don't need to go to 203...……….each piece of meat is different.

 

[SafetyDan]

Start probe testing for tender in the mid 190s in several locations on the flat, you might be surprised that you don't need to go to 203...……….each piece of meat is different.

Heck It is still at 168. I am seriously doubting that is it going to get any better. I just pulled the paper and wrapped it in foil, Bark be damned!

 

[SafetyDan]

Heck It is still at 168. I am seriously doubting that is it going to get any better. I just pulled the paper and wrapped it in foil, Bark be damned!

Just broke 190. Been cooking at 230 degrees since 0700

 

[dsandersus]

@SafetyDan I feel your pain, been there, done that. Because of the quirkiness of brisket (that I've found) having its own "I'll be done when I'm ready to be done" personality, I now start all my briskets the night before and let it go overnight. Once it's done I can safely wrap that sucker (foil around butcher paper) and in towels, then into a cooler for 4+ hours and it's ready to go when I need it to be. What time did it end up being done?

 

[SafetyDan]

Came out fantastic!

View attachment 1313

 

[Chris B.]

Just curious, did you cook it fat side up or fat side down?

 

[SafetyDan]

Just curious, did you cook it fat side up or fat side down?

Fat side up - BUT there was not much flat on it after trimming.

 

[Chris B.]

Thanks!

 

[Rich Scott]

Came out fantastic!

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That looks amazing

 

[ifican]

Check your grill temp, the first one i did on the 700 took about 8 hours longer than it should have. RTD showed 225, afterwards i tested actually dead center temp and it was about 35 degrees low (this now explained the added time). Once i got that resolved, no unexpected issues.

 

[dixonduke]

Check your grill temp, the first one i did on the 700 took about 8 hours longer than it should have. RTD showed 225, afterwards i tested actually dead center temp and it was about 35 degrees low (this now explained the added time). Once i got that resolved, no unexpected issues.

How did you resolve for this? Did you just increase your set temp or just accepted the added time as the new normal?

 

[ifican]

You just have to calibrate the RTD to temp you want, where you want it. Most of the time i cook dead center so i calibrated to center knowing its going to be off a bit other places. Not supposed to be but it is and thats just life. You calibrate via the controller software using either the built in probes (if you have calibrated and trust those) or an external probe / sensor.

 

[SafetyDan]

Doesn’t get any better than this!

 

[SafetyDan]

Thanks!

I did inject...

 

[dixonduke]

Doesn’t get any better than this!

Gorgeous!