Author Topic: Brisket Second Round 45 minute Mesquite Pre Heat  (Read 910 times)

txbut

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Brisket Second Round 45 minute Mesquite Pre Heat
« on: August 14, 2022, 10:23:41 PM »
Turned out great but had some issues mostly kept having to open the door. It didn't get a smoke ring like the last so still wondering about that. Sorry if I didn't mention before but I use a Pyrex full of water on bottom shelf. Here's my process and some cold cuts.

2ND RUN (Unsure throughout due to faulty ThermPro. Flat stayed ahead of point so pulled it when flat hit 194 and blunt end of skewer sank.)
Thursday start soak 7.30pm. Off Saturday 7.30pm 48 hrs
Start pit 245 ozone with chunks and Pyrex-n-water. Place meat on in 45 minutes

Point target 200° Pulled 190°
Flat target 195° Pulled 194°
-------------------------
On 7:30pm
Off 2:30am
Total 7hrs
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In towel 2:30am 190°
Finished 8:30am 129°
Total 6hrs












« Last Edit: August 14, 2022, 10:28:21 PM by txbut »
#2 Analog
Old Smokey
250 gal offset
Dismantled brick pit (also a great tree roach feeder) in favor of griller ground pit.

old sarge

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Re: Brisket Second Round 45 minute Mesquite Pre Heat
« Reply #1 on: August 15, 2022, 12:32:03 AM »
Nothing wrong with that brisket!  Looks good from where I'm sitting!!
David from Arizona
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OldeSmoker

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Re: Brisket Second Round 45 minute Mesquite Pre Heat
« Reply #2 on: August 17, 2022, 02:12:32 AM »
Great looking brisket!
Paul from Southwest Missouri
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with Bella’s CSG and The Stephanie Cabinet
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Lonzinomaker

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Re: Brisket Second Round 45 minute Mesquite Pre Heat
« Reply #3 on: August 17, 2022, 02:17:12 PM »
I would eat it, don't need a smoke ring to taste good.
Dave
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Spokane, WA

swthorpe

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Re: Brisket Second Round 45 minute Mesquite Pre Heat
« Reply #4 on: August 17, 2022, 06:37:44 PM »
My mouth is watering!   I need to get me some brisket quick ... well done!
Steve from Delaware
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kona77

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Re: Brisket Second Round 45 minute Mesquite Pre Heat
« Reply #5 on: August 28, 2022, 05:35:05 PM »
 Have not been on the site for a while and I saw the comments about a smoke ring. I just happened to smoke a 14lb packer overnight and
I use a technique I got from this forum on getting the 'faux" smoke ring. I apply some tender quick and let sit in the fridge for 45-60 minutes. Then
take the briskets out and wash/soak in cold water for a few minutes. Apply my Olive oil/rub and then smoke. I usually get some smoke ring with this process. Here is the brisket from today 
Gene from Wisconsin
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old sarge

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Re: Brisket Second Round 45 minute Mesquite Pre Heat
« Reply #6 on: August 28, 2022, 05:49:28 PM »
Nice looking.  A lot of folks desire a smoke ring, fake or real. Nicely done.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus