Hooray! First brisket navigated

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Hooray! First brisket navigated

Post  irish_admiral on Sat Apr 24, 2010 10:37 pm

I feel very pleased with myself, having bought a big hunk of cow from the butcher the other day, rubbed it up, left it in the fridge, then smoked it all day.

I had trouble getting it (internally) above 170f, so ended up crutching it the rest of the way, but it turned out fine... nice tender meat, not dry, tasty cajun crust. Munched it up a treat, and had it in sandwiches with some homemade sauce for the rest of the week.

Any advice on getting it over 170?

It was about 2.4kg of beef.

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Re: Hooray! First brisket navigated

Post  Treegje on Sun Apr 25, 2010 6:36 am

That had to be good

This is still on my to do lists,thanks for the tips
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Re: Hooray! First brisket navigated

Post  steveheyes on Tue May 11, 2010 12:29 pm

It's all about patience getting it over 170. It'll plateau anywhere between 160 and 170 and sit there for ages, you just have to bear with it and eventually it'll start to climb up to where it needs to go.
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Re: Hooray! First brisket navigated

Post  Mike_P_in_Tucson on Sat May 15, 2010 8:23 pm

No Pictures??? Maybe it didn't really happen. Very Happy

The best temperature will be around 195 and, yes, it does take a lot of patience to get there. You can figure at least 1 1/2 hours per pound of meat. It can stay at 165 or so for a good 3 hours, sometimes longer, before the internal temperature starts climing again.

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Re: Hooray! First brisket navigated

Post  irish_admiral on Sat Jun 05, 2010 12:53 pm

Thanks for the advice guys - there are some pictures somewhere pre-cooking, but unfortunately it got eaten very fast afterwards!

So patience is key for the plateau? Any particular sort of charcoal work best? I'm using the Supergrill coconut shell stuff at the moment. Like to try and BBQ in as environmentally friendly a manner as possible...

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