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Posted on 7/27/15 at 12:48 pm to Spunky
Rub been sitting on the beef for 3 hours. Moving to grill shortly. Going to have some chips inside for smoke.
Plan to finish in oven for last hour. I guess we will see how this goes in fiveish hours.
Plan to finish in oven for last hour. I guess we will see how this goes in fiveish hours.
Posted on 7/27/15 at 1:08 pm to retooc
quote:
guess we will see how this goes in fiveish hours.
What temp are you cooking on? From everything I've seen a brisket (depending on size) should be a 10-12 hr cook with a couple hours of rest afterwards.
Posted on 7/27/15 at 1:15 pm to Spunky
If you're dealing with 225-250 temps (typical low & slow) your brisket should take about 1-1.5Hr/lb. Wrap in double-wrapped foil after about 6 hours, as the meat won't take on any more smoke. Put it in an old cooler for a few hours once you take it off to rest.
Posted on 7/27/15 at 1:19 pm to Spunky
It's only 4 pounds
Posted on 7/27/15 at 1:21 pm to VoxDawg
quote:
few hours once you take it off to rest.
Yikes. I was thinking 30mins
Maybe I should make tonight and eat tomorrow?
Posted on 7/27/15 at 2:16 pm to retooc
Oh, is it just the flat? I was assuming you were doing a whole packer brisket with the point on, as well. Resting 30 mins should be fine for a 4lb flat.
Posted on 7/27/15 at 3:58 pm to VoxDawg
I know shite about grilling.
I can cook most any steak to a nice mid rare, after that I'm lost.
This is a part of a grass fed cow I bought a quarter of a month or so ago. I thought it was small because its not corn fed and plumped up. I really have no idea though.
I can cook most any steak to a nice mid rare, after that I'm lost.
This is a part of a grass fed cow I bought a quarter of a month or so ago. I thought it was small because its not corn fed and plumped up. I really have no idea though.
Posted on 7/27/15 at 5:14 pm to retooc
If it looked like this - 
, then it's just the flat. That jives with the weight.
The whole packer brisket is more like this:
Here they are separated :
Note: It's rarely advisable to separate them before cooking.
, then it's just the flat. That jives with the weight. The whole packer brisket is more like this:
Here they are separated :
Note: It's rarely advisable to separate them before cooking.
Posted on 7/27/15 at 5:15 pm to VoxDawg
It had a lot of fat like the second picture.
Shaped like the point in the third picture.
Shaped like the point in the third picture.
This post was edited on 7/27/15 at 5:17 pm
Posted on 7/27/15 at 5:34 pm to retooc
At 4lbs, I'm thinking that it wasn't a whole one. Those are usually about 12+ and take 16 hrs or so.
Posted on 7/27/15 at 5:58 pm to VoxDawg
Retooc inspired me to do a little cooking on a Monday night. Kroger had a sale on pork loins so I got one. Put a little apple juice in it and rubbed it down good. Got cooker @250 gonna have some good lunches this week. 
Posted on 7/27/15 at 5:59 pm to Spunky
Just put it on. Posted on 7/27/15 at 6:25 pm to VoxDawg
Dinner has come and gone and it wasn't ready. I think the damn package was mis labeled. About to check it. It's been on for six hours.
Posted on 7/27/15 at 7:30 pm to retooc
Gun for 195 internal.
Posted on 7/27/15 at 7:53 pm to VoxDawg
Things are moving in the right direction. I probably have another hour though. Then rest time. shite took much longer than I thought.
Posted on 7/27/15 at 7:54 pm to retooc
Done
Posted on 7/27/15 at 7:55 pm to Spunky
I'll have a slice.
Medium?
Medium?
Posted on 7/27/15 at 7:57 pm to retooc
I'll definitely give you some meat next time I see you. 
145°
145°
Posted on 7/28/15 at 7:45 am to Spunky
Damn brisket didn't finish til about 10pm last night. I tasted a piece before I passed out around midnight. There's going to be some good sandwiches this week.
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