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Author Topic: Brisket happenig  (Read 4286 times)

Darko

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Brisket happenig
« on: September 24, 2016, 05:19:13 PM »
talk-cdn.com/20160925/dc94a2853af7c684ece628eae4ef8524.jpg[/IMG]

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Darko

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Re: Brisket happenig
« Reply #1 on: September 24, 2016, 05:24:50 PM »
Going all night

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Travis

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Re: Brisket happenig
« Reply #2 on: September 24, 2016, 05:35:10 PM »
That first pic isn't showing up on my phone Darko, but that blue is beautiful


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kettlebb

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Re: Brisket happenig
« Reply #3 on: September 24, 2016, 05:46:08 PM »
I'll second that Travis. Beautiful blue Darko. Good luck on that brisket.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

TheDude

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Re: Brisket happenig
« Reply #4 on: September 24, 2016, 06:37:02 PM »
Did you start on the gasser and move to the kettle?
Still need a 22 yellow

Craig

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Re: Brisket happenig
« Reply #5 on: September 24, 2016, 09:26:13 PM »
I love smoking on the blues.

Darko

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Re: Brisket happenig
« Reply #6 on: September 25, 2016, 04:38:59 AM »
Did you start on the gasser and move to the kettle?
Started on the kettle,  on the gasser overnight so I don't have to baby sit, will finish on the kettle.

msuiceman

  • Smokey Joe
  • Posts: 35
Re: Brisket happenig
« Reply #7 on: September 25, 2016, 04:47:57 AM »
ahhh, that makes more sense. I was scratching my head a bit on the pics. I also have the amazen for smoke... I love that I've decoupled smoke generation with heat generation in my smokers, makes life much easier.

Darko

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Re: Brisket happenig
« Reply #8 on: September 25, 2016, 03:17:55 PM »
Wow, this was a clusterf**k from the get go. I finally pulled the brisket around 4:30 pm, around 22 hrs for a 10lber. When I put it on the gasser for it's good night cook, I knew that the lid therm was around 50 high so I let it go to 270, I didn't want the brisket to cook too quick. Got up this morning around 8:30 and lo & behold the barbie is around 210, probed the brisket & I'm around 150.  Crap!!!! Cranked the heat up a bit to get it moving. After a few hrs hardly anything... Damn!  Screw it. Wrapped the brisket in foil, thinking maybe it stalled. Hours later still moving up very slowly.  Damn it now it's close to noon... To hell with it, I lit the burners under the brisket and turned them to low figuring I'll get more heat in the cook chamber.  Shit! I look out an hour later & smoke is coming out of the grill, open lid and there is fat burning under the brisket. I thought it might have burned through the foil and let all the fat escape. So I quickly shut off the burners and let the fire go out. At this time the temp was reading 185 internal, but started to drop a bit once the flames were out. Oh well, I gotta try to rescue this a bit. I turned on the one burner furthest away from the brisket... An hour later I'm around 200 inside the meat.

Finally, time to pull & rest, and lets see what I can save.

After around 1hr resting time to pull from the foil and see what I have.


Woo Hoo!!! Success. It was stupidly tender & not burnt on the bottom as I had feared.

Damn! I got lucky on this one.

Darko

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Re: Brisket happenig
« Reply #9 on: September 25, 2016, 03:21:53 PM »
Oh here's the final product

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Travis

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Re: Brisket happenig
« Reply #10 on: September 25, 2016, 03:33:46 PM »
Glad you got the save, Darko! Honestly I probably would have punted that fuckin thing over the hill and got drunk... Or maybe have already been. Good job man!


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Darko

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Re: Brisket happenig
« Reply #11 on: September 25, 2016, 03:45:56 PM »
Trust me, I thought about it. But then I figured I might as well see what happens before I go get burgers or order pizza.


This was the first time I used the kettle. I used to have an Ugly Drum that was great but I got rid of it.

I've learned a few things here that I will be able to use on future cooks.

HoosierKettle

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Re: Brisket happenig
« Reply #12 on: September 25, 2016, 03:48:59 PM »
Glad you got the save, Darko! Honestly I probably would have punted that fuckin thing over the hill and got drunk... Or maybe have already been. Good job man!


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That's funny stuff right there  :D  Glad it all worked out.

So kettle, then gas with some sort of wood chamber gizmo?

Darko

  • WKC Performer
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Re: Brisket happenig
« Reply #13 on: September 25, 2016, 03:58:38 PM »
No just on the kettle to start for about 3 hrs then on the gasser to keep it going overnight so I can sleep.

The plan was to finish on the kettle but given how fucked up this cook was I just left it on the gasser. I didn't want any more hassles.


Oh that gizmo is called an Amazen tube smoker. You fill it with pellets, light them up and you get great smoke flavour.

JDann24

  • WKC Ranger
  • Posts: 533
Re: Brisket happenig
« Reply #14 on: September 25, 2016, 04:55:32 PM »
Good save man. I would of really been sweating that. Don't be scared to run it on the kettle all night though.
Looking for colored 18's and SJ's.