"My First Brisket"

[MrLucyTheBoxer]

Hi,

I picked up a 3.8kg rolled brisket for $35 from Super Butcher in Ashmore.

I plan on smoking it overnight in the Pro Q Frontier.

I unrolled it and found it too big to put in any of my trays and therefore had to cut it in half.

I rubbed it in EVOO and then applied my DIY rub. Now they're in the fridge waiting til later.

What's the desired internal temperature for brisket?

Ben



Walking a different path...

www.suburbanaussiedad.blogspot.com.au

[MrLucyTheBoxer]

So I just put the brisket on the Pro Q Frontier. It looks a little thin, so I don't know if it will take all night to cook. I stuck the thermometer into it and left it in there and its already increased from about 85F to 100F in about 15 minutes. According to the thermometer the grill temp is only 196F but steadily climbing. It was sitting steadily on 235F before I played around with the coals and put the meat on. What do you think? Will I be up in the middle of the night? Oh, and I'm out of foil too...



Walking a different path...

www.suburbanaussiedad.blogspot.com.au

[Nath]

I'll let the others chime in about the brisket cook time. I hear you on the foil though! I've been out for ages and keep forgetting to buy some! A couple of alfoil tray will do. Otherwise your baking tray cover in baking paper then towels.


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[MrLucyTheBoxer]

9.45 I went out and had a look. The temp was at 158F so I took the probe out. You can see from the pic that it doesn't look nearly done enough. Anyway, my son gets up at 5am so we'll see what it looks like then.

Walking a different path...

http://www.suburbanaussiedad.blogspot.com.au

[Meat and eat]

What's the desired internal temperature for brisket?

MrLucy

For brisket it's better to go by the question - when is it ready?
Brisket is in it own class when it comes to temps.
Going solely by temp can be asking for trouble.
When around 195 perhaps start testing with a skewer.
When the brisket is ready, the skewer should go through with little to no resistance -
like going through softened butter.
If you still feel resistance, try again a bit later.

It's worth the wait

Cheers

Meat and eat

[Bentley]

Very few I have cooked that are ever ready under 200°F....but good advice to start checking about 195°...

[MrLucyTheBoxer]

Thanks guys. I just checked it at 6.30 and the temps were around 190F so I sealed it all back up and decided to wait a while. It might even give me time to get to the store to buy some foil!



Walking a different path...

www.suburbanaussiedad.blogspot.com.au

[butch]

Looking good
Wish I was waking up to that this morning

[MrLucyTheBoxer]

Hey all, I went out again at 9.30 after a quick bike ride with my son to Coles to get more foil. The temps were either just under or just over 200F so I took them off, foiled them, and now they're sitting in the oven, resting. I'll take some more pics when I cut it up. Slice it up right? I think mine might pull as one of them felt like it was going to fell apart when I lifted it off the grill with the tongs!



And I fell in love on the ride home from Coles...





Walking a different path...

http://www.suburbanaussiedad.blogspot.com.au

[Meat and eat]

Slice it up right?

If you slice it
be sure to slice across the grain.

And I fell in love on the ride home from Coles...

Coles can do that to you!

Cheers

Meat and eat

[Smokey]

You took the leap of faith and it turned out just dandy
Notice how a seemingly thin slab of meat plumps up