Fathers Day Brisket

[squeezer]

Started at 6PM Saturday. Should be slicing at 4 Today.

Have never cooked one of these before. With the moisture retention of the Komodo not sure if a person needs to use the Texas crutch to get through the stall or not...?

 

[dave29]

So it's been on for over 12 hours? What's the internal temp right now??

 

[squeezer]

So it's been on for over 12 hours? What's the internal temp right now??

Meats at 155, pits at 207

 

[WildWilly]

how many lbs is it, looks decent size? sounds to me like you'll need to wrap it if you want to be slicing by 4

 

[dave29]

how many lbs is it, looks decent size? sounds to me like you'll need to wrap it if you want to be slicing by 4

I agree. At 207 pit temp you might not make it. Add some hot beef broth when you wrap it.

 

[squeezer]

how many lbs is it, looks decent size? sounds to me like you'll need to wrap it if you want to be slicing by 4

12Lb...

216 pit and 167 meat now...


Not sure if it’s ahead or behind schedule truth be told... Easy to heat it up if it’s moving too slow.

 

[Chili Palmer]

After doing injected tri tips brisket style, I’ve given up on briskets - they’re just too temperamental. The tritips have turned out perfect every time.

 

[WildWilly]

considering at least a 1hr rest, I'd say its behind your 4pm schedule but at 167 sounds like you passed the stall

 

[Xring01]

Get that pit to 225-245

 

[squeezer]

Brisket is mopped with compound butter and wrapped. Moving up nicely through 180.

( Put is at 250)

Will pull at 200 plus or minus for the rest.

The fan/controller is also new for this cook... Introduced a few too many variables this time!!!

 

[squeezer]

Just pulled it, wrapped it up and put in a cooler...

Meat temp was 196.

After a two hour nap it should be spot on.

 

[squeezer]

In a Brisket coma...

Thanks for the tips guys, it turned out amazing!!!

 

[Drew]

PICS!

 

[TPC]

At 165F internal meat temp I wrap the meat in butcher paper coated with Wagu tallo through the stall.
Place in the oven or back in the smoker at 250F. Smoke unnecessary at this point it's all about cooking.

Cook to meat temp 195 - 200F then remove and rest for at least an hour.
Essential to cut Brisket 90 degrees against the grain.