Excellent insight D.G. I'll get it rocking at O dark 30.
Excellent insight D.G. I'll get it rocking at O dark 30.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
i've done a few briskets a day prior on cold days/nights and just left the brisket in the smoker overnight, then got it going again for a few hours to warm the brisket to serve.
i've also warmed for a few hours in the oven at about 200*F and it was fine, warmed the brisket whole.
BUT, steamed brisket sliced really thin is one of the things we like to throw over an arugula salad...
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Brisket is done. Credit where credit is due to Nic for stopping me from cooking it past 190 phew.
Started at OHDARKTHIRTY. BGE stabilized at 250. Total cook time was only 7 1/2 hrs. Looks perfect, bark is nice and hit 190 on the money. I've got it wrapped in foil and towels inside my soft sided Yeti until tonight. I'll add pics. after it is carved. Whaddayahthink?
B1.jpg
B2.jpg
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
where's the rest of your brisket
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Looks nice. Probing (goes in like hot knife into butter), feel (firm but gelatin like "jiggle"--pro's do it this way), internal temperature; three ways to determine if brisket is ready to pull off and rest. Temperature is the most unreliable. I've had a couple ready in the 190's, but not many. It's more often than not north of 200.
It sure looks good, hope it tastes good.
Tomorrow I'm smoking a pork loin and a couple pork tenderloins. New years day seems a good day to smoke something.
Good news. The Brisket was delish. Fork tender, moist. Bking, interesting comment I'll keep that in mind. Now that I've done my first maybe I'm ready to do the full monte not just the flap!
No smoke ring because I used no wood chips?
*We also cooked a leg of lamb
brisk1.jpg
brisk2.jpg
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
What do you mean no smoke ring?? It's there, it's just thin. Glad it worked out!
Dustin Gaddis
www.MiddleGaEpic.com
Why do people feel the need to list all of their bikes in their signature?
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Dustin Gaddis
www.MiddleGaEpic.com
Why do people feel the need to list all of their bikes in their signature?
Bookmarks