Decided to treat family/friends to a SRF brisket…

[rwalters]

Easter lunch is almost here and we’ll have a houseful after church. Peeps are providing the sides, and I’m doing the proteins (Texas style brisket and apple butter glazed ham). Will start the ham early Sunday morning. The brisket however will be a little more challenging as my schedule tomorrow and Sunday morning is quite hectic.

The plan: Brisket went on at 6pm this evening. Gonna run it very low n slow… guessing it’ll be done tomorrow evening around 6-8pm. Yep, 24+ hours. At that point I’ll let it rest on the counter until it comes down to 150° and then place in the oven for an overnight hold at 170° still covered in butcher paper. Will pull from oven one hour before lunch and allow for one more rest. Hoping for melt in your mouth goodness come Sunday afternoon.

The beginning…

 

[Stingerhook]

Nice start Robb.

 

[4ever3]

Here we go!

 

[Bill-Chicago]

Checking inboxes.....


The other one....


One more....


I take it from the lack of invite that I am neither friend, nor family











Looks great Robb, Happy Easter

 

[Itsdone]

Have you done a hold at 170F for this long before? I would be concerned that long in the smoker wrapped in BP, then the long hold at 170F might turn the bark into beef jerky. I personally would put into fridge and reheat @ 170F an hour or two before serving time.

 

[rwalters]

Checking inboxes.....


The other one....


One more....


I take it from the lack of invite that I am neither friend, nor family











Looks great Robb, Happy Easter

Sorry, brother… your name leads me to believe the drive would be quite long for a slice of brisket and ham… lol. That being said, if you’re ever in the hood we have an open door policy at my house. You are more than welcome to join us

 

[rwalters]

Have you done a hold at 170F for this long before? I would be concerned that long in the smoker wrapped in BP, then the long hold at 170F might turn the bark into beef jerky. I personally would put into fridge and reheat @ 170F an hour or two before serving time.

Not quite 12 but I have done some long holds. A good amount of spritzing before the stall, some beef tallow at the wrap, and I’ve never had jerky bark (knock on wood). I do know guys that hold 10-12 hours regularly.

 

[Big George's BBQ]

WOW. Looking forward to this op2:

 

[tom b]

let us see some progress pics

 

[rwalters]

Here’s at 6am this morning. Ran the pit at 200° overnight so only probing low 140°s this morning. At soccer right now will share more pics later.

 

[rwalters]

Instead of wrapping in BP, decided I’m gonna try the foil boat method. This will be new to me. Learned it watching influencers on the tube… lol.

Just pulled at the stall and about to make and place in the “boat” fat cap up…. and bump the cook temp a bit…

 

[Itsdone]

Foil boat is the way to go. BP breathes a lot so for long cooks/holds it dries out. BP basicly wicks moisture.


Don't get me wrong, BP is good for a short cook where you want to speed up a stall, but dont want to soften a bark. But in your case a stall shouldnt be an issue if you want to do a long 24h cook, and 12 hour hold.

 

[rwalters]

No where near probe tender yet, but the fat cap is transforming into a thin beautifully rendered layer of fat with a slightly crisp exterior. High hopes so far!

 

[Itsdone]

No where near probe tender yet, but the fat cap is transforming into a thin beautifully rendered layer of fat with a slightly crisp exterior. High hopes so far!

Fat cap is already turning yellow, so its almost there.

 

[sudsandswine]

Lookin’ good :thumb:

 

[Moose]

 

[snadamo]

Almost there! I’m a big proponent of the foil boat.

 

[Moose]

 

[kevinstaggs]

Probably is and he's too busy eating to comment.

 

[4ever3]

Hello?

I know you have nothing else going on…