Brisket, burgers ,hotdogs.


 
Dustin Dorsey

Dustin Dorsey

TVWBB Hall of Fame
I had a get together today and made brisket, burgers, hotdogs.
Started with a 13 pound packer.


Meat was being stubborn so I wound up wrapping again to get it cooked by 2pm. I was well past stall so crust was good. I think I wrapped around 180 which is weird but what the circumstance dictated.

Had to cook 16 burgers quick because the brisket took so long. After brisket was resting I put a quick sear on the burgers and threw them on the smoker to finish up.



Bunch of hot dogs. Just got some marks on them and went indirect.



Brisket after rest



Sliced flat pic.



Sliced point unfortunately out of focus. I was too happy



All in all this is my best brisket cook ever. I'm usually very critical of my own cooking I finally felt great about this one. I wound up pulling off at an internal of 192. Thanks to this board I didn't kill it by going to 203 which I used to do! Brisket got devoured.
 
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Dustin Dorsey said:
I had a get together today and made brisket, burgers, hotdogs.
Started with a 13 pound packer.




Meat was being stubborn so I wound up wrapping again to get it cooked by 2pm. I was well past stall so crust was good. I think I wrapped around 180 which is weird but what the circumstance dictated.

Had to cook 16 burgers quick because the brisket took so long. After brisket was resting I put a quick sear on the burgers and threw them on the smoker to finish up.



Bunch of hot dogs. Just got some marks on them and went indirect.



Brisket after rest



Sliced flat pic.



Sliced point unfortunately out of focus. I was too happy



All in all this is my best brisket cook ever. I'm usually very critical of my own cooking I finally felt great about this one. I wound up pulling off at an internal of 192. Thanks to this board I didn't kill it by going to 203 which I used to do! Brisket got devoured.
Click to expand...


Ok!
I ca see how moist the point is. No doubt it looks delicious from here. But the flat .... How was the flat ? Moist too?
You say you pulled off at 192 !!!! Avoiding the general error (like mine) to pull off over 200. So I guess you cooked in the past over 200, maybe 203, then you moved back to the much lower 192 step by step or ...??? Did you vent before resting in foil to stop carry over effect ?
Please let me understand. This is the first time I read of this pulling off T.
 
Enrico said:
Ok!
I ca see how moist the point is. No doubt it looks delicious from here. But the flat .... How was the flat ? Moist too?
You say you pulled off at 192 !!!! Avoiding the general error (like mine) to pull off over 200. So I guess you cooked in the past over 200, maybe 203, then you moved back to the much lower 192 step by step or ...??? Did you vent before resting in foil to stop carry over effect ?
Please let me understand. This is the first time I read of this pulling off T.
Click to expand...

The flat was most too! Typically, in the past I've cooked to 203 internal temp. In fact I took my last one off at 203. This one for whatever reason was probe tender at 192. I'll check my thermometer later to make sure it's not off. I never checked it with the thermopen, just the maverick.

I'm not sure why I decided to check so early other than the brisket was cooking slow.

I did vent for 15 to 20 minutes before re wrapping.

The meat passed the pull test and was fork tender. I left a little more fat on the cap this time. Maybe it's the meat?

203 in the past has worked well but I'm convinced that it's all about the probe test.

I really need to work on my photography. I'm too unsteady with my phone camera.
 
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