Grebsatv
Found some matches.
Hi,
Using a GMG Daniel Boone. Ive smoked a few things so far including 2 briskets. These are the first 2 I ever cooked so yeah I'm that new.
Anyways, my first brisket was an 8 pound uncut flat from a really nice butcher place. I like the fact they grow there meat. they say what ever I buy was walking 2 days ago if not sooner. Well that 8 ounder only took 6 hours. temp was set at 225. Once it hit 150 degrees I foil wrapped it and pulled around 201-203. let it sit in a cool for just about 3 hours. taste was really good, Was very tender and was like butter when poking with thermometer.
Turns out the DB was actually running around 245-206. I tested after getting my maverick. Onto my second brisket. this was was an uncut at just under 15 pounds. there really wasn't much to trim so it was going in the smoker still a healthy 14 pounder. Knowing my temps run hot I adjusted my DB to right around 190. 225 was confirmed with the mav after she settled in and so on went the brisket at midnight. About 4 am she was at 155 and climbing. I pulled and wrapped in hd foil and popped her back in.
11 am its at 201. Both the maverick and the DB therm was within a cpl degrees. Pulled it and proceded to dump a lil juice onto my bare leg. That was fun. I cant see anything wrong with it to say its not done. the therms slide in with no resistance and it looks amazing. its in a cooler now for a few hours.
So, both of these are flats. Same butcher. 8 pounder takes 6 hours max. The 14 pounder took 11 hours. What gives? am I doing something wrong and pulling too soon? Is it just that the butcher has amazing and fresh meat?
The 8 pounder when cut pencil wide could be folded over without breaking but could be pulled apart with ease. haven't tried this one yet. Maybe its because I foil? I'm afraid if I don't I will dry it out.
Using a GMG Daniel Boone. Ive smoked a few things so far including 2 briskets. These are the first 2 I ever cooked so yeah I'm that new.
Anyways, my first brisket was an 8 pound uncut flat from a really nice butcher place. I like the fact they grow there meat. they say what ever I buy was walking 2 days ago if not sooner. Well that 8 ounder only took 6 hours. temp was set at 225. Once it hit 150 degrees I foil wrapped it and pulled around 201-203. let it sit in a cool for just about 3 hours. taste was really good, Was very tender and was like butter when poking with thermometer.
Turns out the DB was actually running around 245-206. I tested after getting my maverick. Onto my second brisket. this was was an uncut at just under 15 pounds. there really wasn't much to trim so it was going in the smoker still a healthy 14 pounder. Knowing my temps run hot I adjusted my DB to right around 190. 225 was confirmed with the mav after she settled in and so on went the brisket at midnight. About 4 am she was at 155 and climbing. I pulled and wrapped in hd foil and popped her back in.
11 am its at 201. Both the maverick and the DB therm was within a cpl degrees. Pulled it and proceded to dump a lil juice onto my bare leg. That was fun. I cant see anything wrong with it to say its not done. the therms slide in with no resistance and it looks amazing. its in a cooler now for a few hours.
So, both of these are flats. Same butcher. 8 pounder takes 6 hours max. The 14 pounder took 11 hours. What gives? am I doing something wrong and pulling too soon? Is it just that the butcher has amazing and fresh meat?
The 8 pounder when cut pencil wide could be folded over without breaking but could be pulled apart with ease. haven't tried this one yet. Maybe its because I foil? I'm afraid if I don't I will dry it out.
