Noob Bros 3rd Smoke (Brisket Overnighter)

[Tony R]

Don't panic and stick to the plan...

 

[Carl_S_901]

Don't panic and stick to the plan...

What was the plan again? Feels like I don't know what to do at this point.

Was watching some videos on burnt ends and slicing and thinking about NOT doing burnt ends this time out.

 

[Bobby P]

Looks good to me.

 

[Carl_S_901]

12.5 hours and we were getting 205-207 in the thinnest part of the flat. Other parts were 198-202 so we went ahead and got it off the smoker.

We wrapped tightly in double foil and put it in the oven to rest for 2 hours.

 

[Tony R]

Looks perfect!! Noob bros..

 

[Bobby P]

Can't wait to it sliced up.

 

[Bob Bass]

Good looking Brisket, Carl !!!

12.5 hours and we were getting 205-207 in the thinnest part of the flat. Other parts were 198-202 so we went ahead and got it off the smoker.

Quick questions... But, how did it probe for tenderness ???

We wrapped tightly in double foil and put it in the oven to rest for 2 hours.

Did you let it rest unfoiled first, to stop the cooking process ???

Looking forward to more pictures AND your observations.

 

[Carl_S_901]

Good looking Brisket, Carl !!!



Quick questions... But, how did it probe for tenderness ???



Did you let it rest unfoiled first, to stop the cooking process ???

Looking forward to more pictures AND your observations.

Probed for tenderness by going in the side of the flat with the thermometer.

Did not let it rest but 1 minute before foiling it.

We've actually still got it foiled all this time since we are working on something else. More on that in a minute.

 

[Carl_S_901]

But wait, there's more...if you call in the next 10 minutes...

We decided we finished smoking too early on WSM SD 9 so we are smoking more.

Wife has been wanted smoked fish so we have salmon

We also got butterflied chicken breasts

Using a store bought marinade and rub to do Carribean Jerk

Chicken is soaking

Fish is chilling with just some salt and pepper and we cleaned the smoker and prepped for another fire with just cherry and apple wood

Noob Bros 3rd smoke x 3 meats = WSM smoke day 9

 

[Carl_S_901]

Salmon on at 180

Going to keep fire at 180-200 and smoke for 55-65 minutes per Smoke & Spice book.

 

[Carl_S_901]

Chicken breasts are on deck. Took them out fridge and seasoned them a lot with the store bought jerk seasoning.

 

[Dave S]

Carl great day going, you have to be happy, everything looks fantastic

 

[Carl_S_901]

Carl great day going, you have to be happy, everything looks fantastic

Will be if that brisket slices up nice. Have potatoes, corn, etc. going on the Genesis and I am getting hungry.

 

[Bob Bass]

Carl,

You guys are really going to town ! Everything is looking VERY GOOD !!!
just a little hint... (of course, slice against the grain) if your first slice is a little 'tough', continue slicing but use thinner slices. If the slice falls apart on you, slice a little thicker.
You should be able to get a slice to gently fold over on itself without breaking apart by itself.

As others have said... You need to change your titles... Noob is very much a thing of the past.
-- looking at the KCBS site, "Smok'n Bros BBQ Team" doesn't seem to be have been taken, yet...

Wishing you guys a Very Pleasant weekend, Smoke Day, and some GREAT BBQ !!!

 

[Tim McCann]

Nice work Carl!

 

[Tony R]

I like the name... Smokin bros bbq team.

 

[Carl_S_901]

Salmon is done

Chicken is on

 

[Carl_S_901]

Smok'n Bros it is!

 

[Carl_S_901]

Got the brisket out of the foil and separated the point from the flat

Scraping fat and trimming off a couple of pieces

First few slices off the flat

Point was having no part of being sliced so chopped it and finished slicing flat

Flat

Point

Both

Tiger have a piece

 

[Carl_S_901]

So I know Bob is going to ask ...

Flavor was great but truth is the flat is too dry. Not sure if it was the smoke or the resting that dried it out. Not terrible eating but not top notch.

We drizzled some beef broth over it just to help it out at bit.

But great flavor.