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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: TheDude on October 01, 2016, 10:15:24 AM

Title: First brisket today.
Post by: TheDude on October 01, 2016, 10:15:24 AM
About a 3 1/2# flat.

Heavy S&P.
(http://i1222.photobucket.com/albums/dd487/sickofcichlids/2373EFCC-2CAA-4CCB-9117-ED116134B635.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/2373EFCC-2CAA-4CCB-9117-ED116134B635.jpg.html)

Thin blue.
(http://i1222.photobucket.com/albums/dd487/sickofcichlids/3BF81E00-62B9-4F37-B83A-8E0EA28C4323.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/3BF81E00-62B9-4F37-B83A-8E0EA28C4323.jpg.html)

Went on at 10am. Cooker holding pretty well at 230°.
Title: Re: First brisket today.
Post by: TheDude on October 01, 2016, 10:45:58 AM
Wrapped at 160°. Brats on for lunch.
Title: Re: First brisket today.
Post by: TheDude on October 01, 2016, 01:25:33 PM
207° IT, and still not probe tender.
Title: Re: First brisket today.
Post by: TheDude on October 01, 2016, 02:58:25 PM
Prove tender, but feels like a well done steak when I pick it up. I don't know. Thoughts @1buckie
Title: Re: First brisket today.
Post by: HoosierKettle on October 01, 2016, 03:22:06 PM
Good luck. I still haven't done a brisket as much as I'm ashamed to admit it.


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Title: Re: First brisket today.
Post by: WNC on October 01, 2016, 03:27:42 PM
Any finished pics?
What do you think about that tip top?
Title: Re: First brisket today.
Post by: TheDude on October 01, 2016, 03:45:17 PM
Been resting for about 45min. I'll slice soon.
Title: Re: First brisket today.
Post by: WNC on October 01, 2016, 03:50:24 PM
Cool, and I just saw the topic in the product review forum
Title: Re: First brisket today.
Post by: iCARRY on October 01, 2016, 03:52:06 PM
How did the tip top workout? I want brisket now.


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Title: Re: First brisket today.
Post by: TheDude on October 01, 2016, 04:42:37 PM
First few slices were great. Tip was dry. Any thoughts on how to get it to cook more evenly?
(http://i1222.photobucket.com/albums/dd487/sickofcichlids/61D1DF51-70A6-467D-AA17-DF3E3EC0DD3E.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/61D1DF51-70A6-467D-AA17-DF3E3EC0DD3E.jpg.html)

(http://i1222.photobucket.com/albums/dd487/sickofcichlids/454B82DA-B78F-41BB-B3ED-76E11BD11752.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/454B82DA-B78F-41BB-B3ED-76E11BD11752.jpg.html)

(http://i1222.photobucket.com/albums/dd487/sickofcichlids/6B4009C4-CC3D-40BC-8879-2CB574C189B8.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/6B4009C4-CC3D-40BC-8879-2CB574C189B8.jpg.html)
Title: Re: First brisket today.
Post by: Travis on October 01, 2016, 05:41:15 PM
The tip is always going to be drier than the rest. Thin to thick. Looks great from here. Could be the cut itself too.


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Title: Re: First brisket today.
Post by: 1buckie on October 02, 2016, 08:53:35 AM
Sorry I missed the boat (work yesterday), but it looks to be a nice cookup..... 8)

Flat's a hard piece to work with as it's way more lean, but it seems you got it just about right......that pointy area, like Travis says, will always cook differently, just an odd shape.....
If you start with a big enough piece, it can be "blocked up"....cut to a more even shape so it cooks maybe a bit more uniformly....

If.....if you ever come across a point piece separately, cook that up......entirely different deal & I think easier to deal with....see below......

http://weberkettleclub.com/forums/bbq-food-pics/bob's-beef-o-rama/msg20382/#msg20382
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