Noob Bros 3rd Smoke (Brisket Overnighter)

[Carl_S_901]

Chicken finished up in about 1.5 hours at 225-250.

Moist and delicious

 

[Carl_S_901]

Well that about wraps it up for WSM smoke day 9.

Finished plate (less salmon)

 

[Curt Davis]

That food looks awesome. Glad it turned out well. I should have come up your way to eat. How was the salmon?

 

[Bob Bass]

Good Job, Carl n Crew !

(don't worry... I won't ask... )

Hopefully these links will answer some question(s)....
1. Harry Soo talking about checking for tenderness... http://www.youtube.com/watch?v=-mDZ0_849NU
2. Harry Soo talking about that most important cool down period... http://www.youtube.com/watch?v=-PrbNKcIou8

Bob

 

[Carl_S_901]

That food looks awesome. Glad it turned out well. I should have come up your way to eat. How was the salmon?

Dale and my wife said it was excellent. I don't eat salmon.

 

[Jim Lampe]

quite the adventure! you should sell the rights for a motion picture film

 

[S.Six]

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.

I had the same thing with mine. I let it rest for about two hrs, it was done early, dry on the flat and a little burnt on the bottom on the first quarter of the flat. I let her get to 199I.T. on the thick part of the flat, maybe pull it a little earlier.

 

[Danny B (Albany GA)]

http://www.amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

Like many things in cooking bbq here is an article that has a different take on the resting idea. I like this theory because it seems to be backed up by science and it contributes to the idea of keeping bbq simple. My last brisket I took off the smoker and let it rest on the counter unfoiled for 30 minutes then carved up.

 

[Bob Bass]

Good article, Danny. Thanks. Looks like you rested correctly... "unfoiled". One commonly sees people using the term resting when in fact they are wrapping the meat, at cooking temperature, and placing it in a quasi Campro / cooler for holding. It's not resting, but rather it's still cooking due to carry-over and could be for hours !

 

[Bob Bass]

quite the adventure! you should sell the rights for a motion picture film

Can see the theatre marque now...

The Thin Blue Smoke

Produced by, Directed by, and Staring

The Smok'n Bros