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There's Nothing Like Beef From The Smoker.

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  • There's Nothing Like Beef From The Smoker.

    Mrs. Engineer requested Brisket...That means BURNT ENDS! I was happy to oblige.

    I bought two and rubbed them up and fired up the Iron Maiden. Here they are about 150°.



    I was using a super secret blend of Oak, Cherry, and Hickory. It smelled good around my place. I mentioned one time that I wanted some pellets to experiment with and Mrs. Engineer got them on a blowout sale from costco...33 lbs for $4.97. She bought me a Shit Ton (thank goodness that she didn't go for the Metric Shit Ton! )



    The Hickory came from this Char Broil Smoke Tube that I picked up at Target for like nine bucks. I set this upstream of the brisket and it worked great just smoking away for hours...I bought three and gave one to a neighbor and one to a friend. My brother also got one, and he said it works great also. Since the tube has end caps on both ends, he filled it up and picked it up by the wire loop to carry it across the patio and the bottom end cap fell off! DOH A quick push to make it a bit out of round and good to go!


    About 165° I separated the flat and the point


    Brisket is done.




    Bridget (Mrs. Engineer called her Brisket since that was the word of the day) had to "assist" all day long. That day long smoker watching will wear a girl out.


    Burnt ends are done. Little chunks of beefy deliciousness.


    Mrs. Engineer made a plate for our neighbor...it was her birthday on Saturday.


    Thanks for checking out my Sunday brisket smoke.
    Last edited by BBQ Engineer; 04-03-2017, 10:12 AM.
    BBQ Eng.

    The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
    Adopt a homeless pet - http://www.petfinder.com
    I built the Iron Maiden - Iron Maiden Smoker Build

    Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.


  • #2
    Man that looks fantastic!!!



    CUHS Metal Shop Reverse Flow
    UDS 1.0
    Afterburner
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    Thermoworks Smoke with Gateway
    Thermoworks Chef Alarm
    Auber Smoker Controller
    Proud Smoked-Meat Member #88
    -
    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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    • #3
      I agree, Dana!!

      Beef is my Favorite, and yours looks Perfect !!---


      Bear
      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


      Mom & 4 Cub litter---Potter County, PA:

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      • #4
        Nicely done looks great

        Smoke ring or die

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        • #5
          The pics back up the title of this post.

          Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
          My best asset however is the inspiration from the members on this forum.

          sigpic
          @SmokinJim52 on Twitter

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          • #6
            My Hero!
            sigpic

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            • #7
              Lovely just lovely

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              • #8
                What a great job and you're killing me......

                Pete
                Large BGE
                Char Broil Tru-Infrared Commercial series

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                • #9
                  Originally posted by BBQ Engineer View Post
                  Mrs. Engineer made a plate for our neighbor...it was her birthday on Saturday.
                  I friggin wish I was your neighbor...
                  Craig
                  sigpic

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                  • #10
                    Not much better than that. About to pick out an Angus and calf for some fine butchering. Can't wait for the processing to be done so I can get it back to town for some meat throwdown. Nice job. Looks mighty Tasty.
                    sigpic

                    Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                    • #11
                      Originally posted by BBQ Engineer View Post

                      Burnt ends are done. Little chunks of beefy deliciousness.
                      Oh yeah!!! That's some lip smackin' goodness right there...




                      .
                      .

                      Not to mention the occasional campfire

                      My --->
                      Paul

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                      • #12
                        That's just beautiPHIL Dana. WOW!!


                        Drinks well with others



                        ~ P4 ~

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                        • #13
                          I'll second what The Iceman said, all in favor say I.

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                          • #14
                            Originally posted by BBQ Engineer View Post
                            Mrs. Engineer requested Brisket...That means BURNT ENDS! I was happy to oblige.

                            I bought two and rubbed them up and fired up the Iron Maiden. Here they are about 150°.



                            I was using a super secret blend of Oak, Cherry, and Hickory. It smelled good around my place. I mentioned one time that I wanted some pellets to experiment with and Mrs. Engineer got them on a blowout sale from costco...33 lbs for $4.97. She bought me a Shit Ton (thank goodness that she didn't go for the Metric Shit Ton! [emoji38])



                            The Hickory came from this Char Broil Smoke Tube that I picked up at Target for like nine bucks. I set this upstream of the brisket and it worked great just smoking away for hours...I bought three and gave one to a neighbor and one to a friend. My brother also got one, and he said it works great also. Since the tube has end caps on both ends, he filled it up and picked it up by the wire loop to carry it across the patio and the bottom end cap fell off! DOH A quick push to make it a bit out of round and good to go!


                            About 165° I separated the flat and the point


                            Brisket is done.




                            Bridget (Mrs. Engineer called her Brisket since that was the word of the day) had to "assist" all day long. That day long smoker watching will wear a girl out.


                            Burnt ends are done. Little chunks of beefy deliciousness.


                            Mrs. Engineer made a plate for our neighbor...it was her birthday on Saturday.


                            Thanks for checking out my Sunday brisket smoke.
                            Nice perfect ends and a very pronounced smoke ring... sweet [emoji106] [emoji122]

                            Sent from my SM-N900 using Tapatalk

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