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Ok, so I attempted a brisket armed with the knowledge picked up here on the forum. Flavor is spot on, bark and appearance was amazing, smoke ring and all. Picked up a slice and the texture looked right, drooped and separated the fibers but wouldn't fall apart, but would pull apart either, really requires a substantial tear to pull apart and probably just a tad too chewy. Despite my let down, the gang raved about it.
I'm guessing I just went too large for my initial attempt. Since I was having a crowd over, I grabbed a 19.55 lb whole brisket from GFS. Splashed with LP Worschester Sauce then Sprinkled with Mad Hunky Just for Beef (this shit is the bomb on beef). Wrapped and put in fridge overnight. Brewed up an injection of 2 Cups Beef Broth from a concentrate (just a tad stronger than the directions) added 4 Tbls LP Worschester and 4 Tbls of Soy Sauce for flavoring. Could only inject about 1/3 of this concoction before it began just running back out as I injected. Racked it over a Foil Pan and hit the smoker coasting @ 275 F with a blend of Hickory and Apple wood chips. Kept a stream of smoke rolling nicely for 4 Hrs and Packer was looking great. Inserted a Temp probe and surprised to find it only around 130 F internal after 4 Hrs. Switched over to my just arrived AMZN tube with Pitmasters blend pellets Temps seemed to be holding pretty steady between 270-290 throughout the night, but internal temp seemed to be coming up extremely slowly when looking at the graph in the AM. From 7:30 last night til 8:00ish in the morning had only gotten up to 150 F. This things looking perfect by this time and smelling "marvelous", so figured I must be really fighting the outside temperature too much. Pull off the smoker Wrap it up in foil while adding the rest of that Beef concoction I brewed up for injection, and put him in the oven at 275 to finish. After 1 1/2 Hrs I'm still only barely hitting 160 F internal so I've gotta crank the heat to get this puppy to 205 F by noon so it can rest at least 2 Hrs in the cooler before slicing. Up the oven to 350 F and and then 375 F. By noon I'm barely 190 Internal and the probe is not actually sliding in like butter, but the flavor & looks are perfect. I know the temp will continue to rise if I wrap it in a towel and put into a cooler, I have to serve this in 2 hrs so here it goes in to rest. Next time I'm starting with a 14-16 lber and not going to call the time as close. The burnt end came out perfect, added MH Rich's Sweet Heat GP to intensify in the oven for an hour then drizzled BBQ sauce on and back in til serving time. The baked beans never let me down and this Bone Suckin' sauce has become one of my favorites. The gravy boat has the AuJus from the Brisket cook.
I'm guessing I just went too large for my initial attempt. Since I was having a crowd over, I grabbed a 19.55 lb whole brisket from GFS. Splashed with LP Worschester Sauce then Sprinkled with Mad Hunky Just for Beef (this shit is the bomb on beef). Wrapped and put in fridge overnight. Brewed up an injection of 2 Cups Beef Broth from a concentrate (just a tad stronger than the directions) added 4 Tbls LP Worschester and 4 Tbls of Soy Sauce for flavoring. Could only inject about 1/3 of this concoction before it began just running back out as I injected. Racked it over a Foil Pan and hit the smoker coasting @ 275 F with a blend of Hickory and Apple wood chips. Kept a stream of smoke rolling nicely for 4 Hrs and Packer was looking great. Inserted a Temp probe and surprised to find it only around 130 F internal after 4 Hrs. Switched over to my just arrived AMZN tube with Pitmasters blend pellets Temps seemed to be holding pretty steady between 270-290 throughout the night, but internal temp seemed to be coming up extremely slowly when looking at the graph in the AM. From 7:30 last night til 8:00ish in the morning had only gotten up to 150 F. This things looking perfect by this time and smelling "marvelous", so figured I must be really fighting the outside temperature too much. Pull off the smoker Wrap it up in foil while adding the rest of that Beef concoction I brewed up for injection, and put him in the oven at 275 to finish. After 1 1/2 Hrs I'm still only barely hitting 160 F internal so I've gotta crank the heat to get this puppy to 205 F by noon so it can rest at least 2 Hrs in the cooler before slicing. Up the oven to 350 F and and then 375 F. By noon I'm barely 190 Internal and the probe is not actually sliding in like butter, but the flavor & looks are perfect. I know the temp will continue to rise if I wrap it in a towel and put into a cooler, I have to serve this in 2 hrs so here it goes in to rest. Next time I'm starting with a 14-16 lber and not going to call the time as close. The burnt end came out perfect, added MH Rich's Sweet Heat GP to intensify in the oven for an hour then drizzled BBQ sauce on and back in til serving time. The baked beans never let me down and this Bone Suckin' sauce has become one of my favorites. The gravy boat has the AuJus from the Brisket cook.
of the efforts!!
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