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7/29 Brisket smoke

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  • 7/29 Brisket smoke

    Picked up a 12 lb brisket I thought I was going to save for the next few weeks till some family comes in to town but just could not wait. Been off work for almost a month now and have only fired up "Old Joe" one time so far so I figured "CAVIAT EMPTOR!" Is that right? Sposed to mean " Season the Brisket" or something like that. Here it is either way.




    Rubbed with PlowBoy's Bovine Bold. LOVE the stuff. I bought the 5 lb bag!

    I will follow up with pics throughout the smoke. I like the looks of this piece of meat as most briskets I do are in the 14-17lb range and are wider and thinner than this one. I actually sized down 2 lbs from the largest (I usually get the biggest one they have) just because this one was more narrow, but much thicker all the way through the brisket. Might take a little longer but I bet it will be worth it. Thinking I might go back to the market for the "Center Cut Beef Back Ribs" I saw the other day too. Will update as life moves forward.

    Dave

  • #2
    Dave.... That is gonna be 1 hell of a briskey buddy
    sigpic

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    • #3
      Looking good Dave. Have at it...
      ---------------------------------------------------
      I plan ahead, that way I don't do anything right now.
      ---------------------------------------------------
      KCBS CBJ

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      • #4
        Originally posted by GratefulDave View Post
        I will follow up with pics throughout the smoke.
        Well . . . ?

        How's it doing??

        Dave
        CUHS Metal Shop Reverse Flow
        UDS 1.0
        Afterburner
        Weber Performer
        Blue Thermapen
        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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        • #5
          Originally posted by DDave View Post
          Well . . . ?

          How's it doing??

          Dave

          Looks good enough to eat raw...Well..I'm just hungry.

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          • #6
            Looks like it might've been fantastic...

            But where's da pics?
            ~Phillip

            "Okay Hunny, so my hobby is collecting other hobbies. Atleast I'm well rounded!"

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            • #7
              Hey I wouldn't wait for family either. But, where are the other pictures.......
              sigpic










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              • #8
                Hurry up im HUNGRY O its a brisky

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                • #9
                  Sorry for the wait!

                  Sorry about the wait guys. I was hanging out in the basement all day yesterday and was not next to my computer. Here we go:

                  I decided to throw on a couple venison Polish sausages that my cousin and I made to have for lunch. This is about an hour into the smoke. RO and Hickory.


                  In the 160s and almost ready to foil. Sausage was done after just a few hours. Really tasty!


                  Out of the foil at 187 deg.


                  Sliced!




                  The brisket was very tender and moist. The wife loved it. Only took about 9 hrs at a steady 250.

                  Thanks for checking it out!

                  Dave

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                  • #10
                    I just took a bite out of my monitor. Think I busted a tooth! Looks delicious, Dave.
                    Orchard Hill BBQ

                    Twin Chamber Rotisserie Trailer
                    Modified Chargriller RF
                    250 Gallon Homegrown Cooker

                    I THINK HIS SHIRT SAYS IT ALL

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                    • #11
                      Looks awesome GD.

                      Got to give some

                      Lang 60 Mobile deluxe




                      Captain-N-Smoke BBQ Team(retired)
                      ____________________________________________
                      Takes allot of work and an open mind to make good sense.
                      Praise the Lord and pass the Cannabis.

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                      • #12
                        Looks GREAT!!

                        Dave
                        CUHS Metal Shop Reverse Flow
                        UDS 1.0
                        Afterburner
                        Weber Performer
                        Blue Thermapen
                        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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                        • #13
                          Looks great. But where are the burnt ends?
                          Jerod
                          GOT-Q-4-U bbq team
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                          • #14
                            That is a nice brisket my friend Dwayne
                            South Georgia heat,,,smoking something....
                            Chargrill w/ royaloak lump
                            Mad Hunky droooooling

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                            • #15
                              9 hours at 250...Thats a speedy brisky...wish I could get one of mine to cooperate that way...

                              Looks fantastic
                              Craig
                              sigpic

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