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02-08-2008, 11:30 PM
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#1
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Must be time for a brisket
Im off this weekend so I have to cook something.......I think it is a law. 
12lb packer lightly trimmed and rubbed with a salt base rub and a little extra garlic. No sugar in this rub. It is not injected either. Kingsford and hickory for heat and smoke.
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" Never let a day go by "
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02-09-2008, 12:21 AM
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#2
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Official BBQ Central Mark
Join Date: Jun 2007
Posts: 5,044
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Lookin good so far!!!! 
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02-09-2008, 02:56 AM
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#3
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Pork Butt
Join Date: Jul 2007
Location: Seattle, WA
Posts: 187
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Looks good Cliff hope it is going well 
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02-09-2008, 06:33 AM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Cliff your brisket is upside down?
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02-09-2008, 07:03 AM
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#5
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BBQ Centralite
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
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How's it going Cliff, more pic's 
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John
"De gustibus non disputandum est,"
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02-09-2008, 07:23 AM
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#6
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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My alarm didn't get set properly so it didn't go off when the internal temp reached 195. After only nine hours this 12lb brisket is butter knife tender. What I am not sure about is how long it has been that way.
The internal temp is reading 215.
I am resting it in the oven instead of a cooler in hopes that the cooking process will slow.
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" Never let a day go by "
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02-09-2008, 09:42 AM
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#7
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Wizard of Que
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
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Looking good Cliff.
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Geaux Tigers
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02-09-2008, 08:29 PM
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#8
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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I decided to not bore everyone with details about how I thought the brisket was over cooked. I decieded to just leave ya'll with a couple of pics.
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" Never let a day go by "
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02-09-2008, 08:31 PM
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#9
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Looks good to me...
Ok tell us what you think went wrong and what you would change.
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Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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02-09-2008, 08:38 PM
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#10
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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The only thing I would change is to set my alarm. What went wrong was that my maverick didn't go off so the brisket didn't get pulled until the internal temp was 215.
It was falling apart tender but good.
Since you twisted my arm here are the other pics. 
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" Never let a day go by "
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02-09-2008, 08:40 PM
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#11
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Thanks for sharing..Pics look great.
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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02-09-2008, 08:44 PM
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#12
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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what was wrong, pot roasty?
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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02-09-2008, 08:55 PM
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#13
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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Well, it sure made me hungry looking at the pics, especially the burnt ends.
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Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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02-09-2008, 09:43 PM
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#14
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Quote:
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Originally Posted by Captain Morgan
what was wrong, pot roasty?
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Mostly hard to cut. Falling apart tender with good flavor though.
__________________
" Never let a day go by "
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02-09-2008, 10:38 PM
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#15
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Cooker
Join Date: Jul 2007
Location: Houston Texas
Posts: 286
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Why did I have to see that?? Now I want to do a brisket tomorrow. Looks awsome, those brisket bites, the slices, the shreaded. All of it looks great! Great job
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02-10-2008, 06:27 AM
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#16
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Cliff that looks and sound like my brisket I did last weekend. Too tender but very good.
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02-10-2008, 12:07 PM
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#17
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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That looked excellent Cliff! I always set my therms at 190*. Then when the alarm goes off I still know I'll have some cooking time left and won't overcook them. I did find this out the hard way! At least we still get to eat the mistakes! Was the problem with the Maverick or the nut behind the thermometer?
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I hope this isn't negative!
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02-10-2008, 02:55 PM
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#18
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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The MODE but is not the same thing as the START button.......or is that the other way around ? 
__________________
" Never let a day go by "
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02-11-2008, 08:03 AM
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#19
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BBQ Centralite
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
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Sure looks good Cliff, just have to slice it a little thicker.
__________________
John
"De gustibus non disputandum est,"
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02-11-2008, 08:06 AM
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#20
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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lookin great Cliff
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__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer
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