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ANT0407
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Update.........the beer fridge is still holding out. Great cook so far!
20 lb Brisket
- Thread starter ANT0407
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Cornwallis
Member
Good on ya M8. Its a huge chunk as well. Paddy day feast and no doubt you'll be cheering for the Paddy's to beat the poms in the 6 Nations today as well. Decider for the championship, Paddy's should beat them easily
Can't wait to see the final pictures and all your feedback. Its my next challenge.
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ANT0407
Well-known member
I certainly will post the final pics and final thoughts. In my opinion brisket is not that difficult as long as you don't rush it and have patience. It's only done when it probes tender, not at a specific temp. You will do fine.Good on ya M8. Its a huge chunk as well. Paddy day feast and no doubt you'll be cheering for the Paddy's to beat the poms in the 6 Nations today as well. Decider for the championship, Paddy's should beat them easily
Can't wait to see the final pictures and all your feedback. Its my next challenge.
Tim W
Well-known member
Not sure what you said but it sounds like a beer thing so it must be great fun.Good on ya M8. Its a huge chunk as well. Paddy day feast and no doubt you'll be cheering for the Paddy's to beat the poms in the 6 Nations today as well. Decider for the championship, Paddy's should beat them easily
Can't wait to see the final pictures and all your feedback. Its my next challenge.
Cornwallis
Member
its a rugby Championship, and the Paddy's are No1 in the world atm, and they should clean up today. I'm English / Australian (POM), there will be plenty of beer, Ill probably be crying in mineNot sure what you said but it sounds like a beer thing so it must be great fun.
Tim W
Well-known member
Thanks sounds like a fun time any excuse to drink without a argument is a good timeits a rugby Championship, and the Paddy's are No1 in the world atm, and they should clean up today. I'm English / Australian (POM), there will be plenty of beer, Ill probably be crying in mine
I feel your pain on the stall and am very happy you let it eat .my last brisket did just what yours did and I did not wrap it it run a 24 hr smoke I dont know how big it was But was one of the best ones I ever did
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ANT0407
Well-known member
I hope I get the same results!
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ANT0407
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Just pulled it at 19.5 hours. It was at 190 internal and probed very tender. Now it resting in my vertical at 165 until dinner. It will be resting for about 12 hours. I can't wait to cut into it! The bark I got is amazing,the best I ever got! Zoom in on this picture. Its crazy how the bark turned out.
Redoctapus
Well-known member
You are not normal, There is no way that beauty could rest 12 hours around here. Well maybe there is a piece missing on the backside or bottom!
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Steve In Pa
Well-known member
Gorgeously dark. When you rest in the machine, any water in the pan?
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ANT0407
Well-known member
Sorry, things got a bit crazy this weekend. Overall it was a good cook, NOT the best brisket I've done. Everyone said it was fantastic some even said the best meat they've ever eaten. But I know better...lol. There was very little smoke ring. I really don't care about that because it really doesn't mean anything. The flat was a bit dry and the point was good. The flavor was fantastic and the bark was the best I've ever got. Over all it took about 20 hours at 225 to get to 190 internal without wrapping. I probed at that point and it felt great. It then rested for 12 hours at 160 in the vertical. The bottom line is I'm glad I did it this way, it was cool to do but definitely not necessary. I've made better brisket at a higher temp and wrapping to get through the stall. Oh and it took 12 IPA's (16 0z cans) to get through the cook
