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Old 10-11-2007, 12:48 AM   #1
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How about a Brisket

Wife wanted ribs but I talked her into a brisket instead. I asked the Sam's associate who was filling the meat case if he had anything in the back besides the one 18 lb packer and the two flats that were out.

He was nice enough to come out with three very nice packers that were all under 13 lbs. He was very accommodating and full of questions about smoking brisket.

This is not the kind of service one would expect from a Walmart owned store. I encouraged him to come to the fourm just like I did for all the answers.

Anyway,

I injected with a mixture of white grape juice, beef broth, rub and a secret ingredient that I will disclose if it is any good.

After a few hours I cut it out of the cryo and rinsed. I slathered on a little mustard to hold my rub which is a combo of Wolfe Rub and TX BBQ rub.

On to a cold smoker at 9:00 pm. The temps are holding steady at 260 in the dome.


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Old 10-11-2007, 01:10 AM   #2
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Well thats a good lookin cut to start with... Look forward to the finished product!
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Old 10-11-2007, 01:12 AM   #3
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We will all know what it looks like in about 12 more hours
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Old 10-11-2007, 03:06 AM   #4
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Yep. About the time I'm scroungin for lunch..it'll make me hungry I'm sure!
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Old 10-11-2007, 06:54 AM   #5
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Re: How about a Brisket

Quote:
Originally Posted by Cliff H.

On to a cold smoker at 9:00 pm. The temps are holding steady at 260 in the dome.
Cliff, are you trying the "Wolfe Method"? (Adding cold meat to and assembled, loaded, cold cooker and then adding 10-15 lit coals)? If so let me know what you think.
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Old 10-11-2007, 07:43 AM   #6
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Re: How about a Brisket

[quote=Larry Wolfe]
Quote:
Originally Posted by "Cliff H.":8ahtk3pz

On to a cold smoker at 9:00 pm. The temps are holding steady at 260 in the dome.
Cliff, are you trying the "Wolfe Method"? (Adding cold meat to and assembled, loaded, cold cooker and then adding 10-15 lit coals)? If so let me know what you think.[/quote:8ahtk3pz]

I did it exactly as you have stated Larry except I only added about three nice big chunks of full lite lump.
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Old 10-11-2007, 07:46 AM   #7
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Temps ran hotter than expected thru the night. I would say the average temp in the dome was 270.

Here it is 6:44 and I have internal temps reading 199. The probe still has resistance when I stick it in so I am holding out on wrapping and resting.

Ya'll think it will still get to probe tender even though I didn't foil it ?
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Old 10-11-2007, 08:02 AM   #8
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Re: How about a Brisket

[quote=Cliff H.][quote="Larry Wolfe":m5mbg7ak]
Quote:
Originally Posted by "Cliff H.":m5mbg7ak

On to a cold smoker at 9:00 pm. The temps are holding steady at 260 in the dome.
Cliff, are you trying the "Wolfe Method"? (Adding cold meat to and assembled, loaded, cold cooker and then adding 10-15 lit coals)? If so let me know what you think.[/quote:m5mbg7ak]

I did it exactly as you have stated Larry except I only added about three nice big chunks of full lite lump.[/quote:m5mbg7ak]

Next time try adding about 10 lit Kingsford next time vs. lit lump.


Quote:
Originally Posted by Cliff H.
Temps ran hotter than expected thru the night. I would say the average temp in the dome was 270.

Here it is 6:44 and I have internal temps reading 199. The probe still has resistance when I stick it in so I am holding out on wrapping and resting.

Ya'll think it will still get to probe tender even though I didn't foil it ?
I can live with a 270* dome temp for a brisket or butt, no biggie.

I would foil now and put it in a cooler for 3-4 hours. I wouldn't cook it any longer unfoiled with the temp that high. I always pull briskets between 190-195* whether they pass the probe test or not. After the long cooler rest they tender up just fine, while remaining moist.
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Old 10-11-2007, 08:04 AM   #9
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How tender also has a lot to do with the cow & grade of meat.
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Old 10-11-2007, 08:08 AM   #10
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If it ran hot...it may have rushed thru the plateau where the magic happens which could lead to a brisket that wasn't as fork tender as one that was given time in the magic zone...I'd wrap and rest it as well.
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Old 10-11-2007, 08:25 AM   #11
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Done.

Temps on my wsm started to spike to sugar burning temps so I took it off. I have some issues with air leaks that are really bugging me.

I see mods in the wsm future.
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Old 10-11-2007, 08:33 AM   #12
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Where is the air leaking in Cliff...for as much as you cook you should have a pretty good gunk seal..might be just a matter of twisting the sections so they fit better....
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Old 10-11-2007, 08:40 AM   #13
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I twisted the upper section and that always helps. I think the leaks are coming from the highly sophisticated door system.
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Old 10-11-2007, 08:50 AM   #14
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Any pics yet ? I was wanting to do a brisket for a couple of weeks now, but haven't had the time (how sad is that), so Im living my brisket dream through you....SO PICS, BOY !!!
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Old 10-11-2007, 09:20 AM   #15
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I hate that dam door...now more than ever cuz I use sand...
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Old 10-11-2007, 09:41 AM   #16
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I got this pic of the fat side before I wrapped it up.



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Old 10-11-2007, 10:34 AM   #17
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Yeah buddy, that's gonna be gooooooooooood!

Cliff if your door is way out of round take a rubber mallet and work it over a log or tree to try to conform it better.
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Old 10-11-2007, 10:35 AM   #18
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Yeah buddy, that's gonna be gooooooooooood!

Cliff if your door is way out of round take a rubber mallet and work it over a log or tree to try to conform it better.
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Old 10-11-2007, 11:28 AM   #19
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Quote:
Originally Posted by Larry Wolfe
Yeah buddy, that's gonna be gooooooooooood!

Cliff if your door is way out of round take a rubber mallet and work it over a log or tree to try to conform it better.
I have bent it and shaped it for a better fit. I am just being anal about the whole thing. It only takes a little air to send the temps out of control.

When you shut the vents down to 1/8 the fire will draw from anywhere it can.
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Old 10-11-2007, 11:30 AM   #20
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I couldnt get mine below 245 grill temp last week when I did my ribs, but I haven't used it in a while, so maby some of the gunk dried up...
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