6 Pound Brisket Flat

[Drew M]

I can host the pics if you shoot me a PM.

PM sent .....

 

[Bob Correll]

I was able to open them in a new tab and post them here.

 

[Drew M]

Awesome thanks! I dont even see the links from my view.

 

[Bob Correll]

I don't either, but if i right click on each box:

I'm offered to open it in a new tab, that takes me to your photo on Google Photos, and I right click on it and paste the url into the icon at top with a tree.

 

[Drew M]

@1:45 / 5 hours

smoker temp crept up a bit to 241. No real bark forming, internal temp is at 157. Will probably let it ride a little longer and then wrap it.

 

[Drew M]

 

[Ed M.]

Looking good so far, Drew! Let it ride out a while yet, then wrap it up and you should be good to go in a couple hours. Must be smelling good about now.

 

[DBono]

HI Brisket is done when you stick a probe in it and goes in n out like going into butter..Forget about temps.
Dan

 

[Drew M]

@3:30 / 6hr 45min

Smoker is hanging around 250. It did shoot up to 266 at one point and I had to shut the vents down a bit. Internal temp is still hanging at 157, must be in the stall now its been 157 for 2 hours. Looks like some bark forming but still alot of moisture on the surface. Not going to wrap it yet. Just got word my father in law is stuck in traffic in DC area on his way down here. So plenty of time. On a side note it is currently 100 degrees outside with a heat index of 106 ... drinking plenty of fluids

 

[Erik Tracy]

HI Brisket is done when you stick a probe in it and goes in n out like going into butter..Forget about temps.
Dan

Room temperature butter or straight from the fridge?

(Seriously)

 

[Drew M]

@4:30 / 7hr 45min

For some reason having issues with the pic (not my day for electronics). Anyway, smoker had dropped down to 232 but the brisket had gone up to 164. A nice bark was starting to really form. I wanted to leave this unwrapped for the bark, but also wanted to have time for this to rest before my father in law got here. So I decided to go ahead and wrap it. I couldnt resist the urge to put some of the Texas Mop in the foil, not on top of the brisket but just in the foil around/under it; about 1 cup. I put the brisket back on and an hour later (5:30) the smoker is up to 250 and the brisket is reading 180.

Does anyone have any advice on the rest once I pull it off? What I mean is, should I open the foil and let some heat out and then wrap it back up for the rest? Or just let it rest?

 

[Drew M]

Here is the pic just before wrapping.

 

[Drew M]

6:00pm / 10hr 15 min

Wow! Once I wrapped the brisket it is cooking fast. Temp was 163 1.5 hours ago and it has already climbed to 198. smoker has been right around 150. Going to pull it off soon and let it rest.

 

[Drew M]

Ended up pulling it off at 6:15 10hr 30min @ 201... I unwrapped it quickly to let some heat out and then wrapped it right back up. Have it tightly wrapped in the foil and three towels. Will give ya'll a final verdict and pic a little later.

 

[Erik Tracy]

Sounds like you are going to have one mighty good brisket!

Keep us posted.

 

[Drew M]

Well the final product was outstanding. Way better than I expected. The brisket rested for almost 3 hours. It was moist with a great flavor. Kind of tired right now so not much else i can really say about it except it came out great. Thanks for everyone's help and advice on this forum. You guys are great!!!

 

[Erik Tracy]

Dang - not seeing the pictures, but from your description sounds awesomely delicious.

Enjoy that beefy juicy goodness!

So, what was the summary from start (meat on) to serving(slicing)?

 

[Erik Tracy]

So, right clicking on the 'broken pic' icon and opening in a new tab worked just fine (good tip Bob - thx).

That's one tasty looking brisket! Nicely done.

 

[Charles H.]

Good job ������


I cooked a 10# flat Friday night and Saturday morning ~14 hours before wrapping, then 2 more and pulled it at 201 degrees.
Rested for ~4 hours and it was fabulous (it ain't bragging if its true).