12lb brisket attempt

Discussion in 'Beef' started by beeritself, Sep 7, 2014.

  1. I was feeling a little froggy yesterday at the store, so I decided I would try my hand at a brisket. I have smoked a few before - one on my smoker, 3 on my dad's electric MES40. Today I am back to my stick burner.



    I whipped up a coffee/brown sugar/other stuff rub, then wrapped it in plastic and set it in the fridge for about 8 hours.



    More qview to come as the day progresses.

    -Jeff
     
  2. Looking like a great start! Thinking a brisket is on my list of things to-do next weekend.
     
    Last edited: Sep 7, 2014
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice looking chunk of Brisky there. Can imagine the cost [​IMG].

    Let her sit in the (closed Smoker) with you chosen heat , have it probed and "Leave the lid shut" . You'll have a better Bark and it will be nice and juicy for you.

    Don't look at it and monitor temps. JMHO!

    Have fun and . . .
     
  4. Looks good so far. As said above keep the door closed.

    Happy smoken.

    David
     
  5. grillmonkey

    grillmonkey Smoking Fanatic

    I'm doing brisket today, too. I was way too lazy to get started as early as you did, and too lazy for the stick-burner, so I went with my old electric ECB.
     
  6. It tuned out really good. Had great reviews from my toughest critics (my 3 sons) and was devoured by all. Here's some pics.

     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Congrats on the smoke ! Sure looks tasty ! Thumbs Up
     
  8. smokin-q

    smokin-q Smoke Blower

    Good lookin Brisket!!
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Beautiful colors smoke and bark! Good job!
     
  10. smokeburns

    smokeburns Smoke Blower

    Looks delicious ! That brisket had to have cost $55/60 bucks. Has anyone tried wrapping there brisket in butcher s paper half way through the cook? I've been contemplating trying That on my next one. But I also want a good bark like the picture above. And would hate to ruin an expensive cut of meat.
     
  11. You're in Navarre? I'm over in Cantonment/Pensacola - small world. I haven't tried butcher paper yet. I did this one a little different. I cooked it 225-250 temp range, and sprayed it every 30 minutes or so with a rum/agave/water mixture after it hit around 125 IT. When it got to 167 I double wrapped it in foil with some more rub and some beer and pulled it off at 205 IT. I loaded it into some towels and into a cooler for a few hours, then about 30 minutes before I served it, I unwrapped it completely and popped it in a partially open 300 degree oven to re-crisp the bark. It worked surprisingly well.
     
  12. smokeburns

    smokeburns Smoke Blower

    Yes we are practically neighbours. Greetings from LA!! We were going to go to the Pensacola palafox walk today so I could pick up some smoking wood that this guy sells up there. He literally as an arsenal of smoking woods to choose from. But overslept to day and had to get my ribs on for the game. By the way not happy !, my Saints lost.! To the dirty birds of all teams. But, hey at least my ribs Won. Also got a new toy (iq110 pitmaster") last smoke sucked, but made a few adjustments to my baffles and diffuser plates and built a charcoal basket. And this time my iq was able to keep my offset at a consistent 240 ish , while I built my daughter her platform bed for early birthday present. I couldn't believe I got a 6 hour cook on one basket of charcoal using the minion method.
     
    Last edited: Sep 8, 2014
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice smoke ring, and if the boys were happy, you were a hit!  LOL.... you better stock up if you have three sons!

    Oh and GEAUX TIGERS! I'll say it now before they meet an SEC opponent this year...... <Chuckles>
     
  14. Great Job!  That looks downright tasty
     
  15. Man, that looks terrific. Nice job!!!
     
  16. Those are some good looking ribs. I've never seen that pitmaster iq before, I may have to look into that and I will definitely check out the palafox walk to stock up on some wood. I've been getting the mini logs of hickory and mesquite from Home Depot and was going to order other flavors online.
    Don't get me started in the Saints game. I was born and raised in New Orleans, I've only been here about 7 years. Colston had the worst game I have ever seen him play and it had to be to the dirty birds!! Thanks, Colston, now we get to hear the name "Matty Ice" all season.
     
  17. knifebld

    knifebld Smoking Fanatic

    Looks like a success to me Jeff, nice job!
     
  18. smokeburns

    smokeburns Smoke Blower

    Yeah really. Well we will get another chance on dec 21st . To play them again. Looking at the line up this year looks like we have a good chance (as long as Colston can hang on to the ball ) as for the iq pitmaster. Works great. Just had to get used to it. Would have rather had a bbq guru but they go for around $400/$500. Don't think the wife would go for that . But for $150 for the 110 very Helpful. will be handy on those overnight brisket smokes. Can set my temp , put my maverick next to me and go to bed . And not have to worry about baby sitting and hovering over it every minute.
     
  19. grillmonkey

    grillmonkey Smoking Fanatic

    I think the Saints were on point. They played one of the best games I've ever seen them play. They were just no match for the Falcons.
     
  20. brooksy

    brooksy Master of the Pit

    You may want to shoot Gary S a pm. I believe he wraps in butcher paper if I remember correctly.
     

Share This Page