Birthday Brisket!!

Discussion in 'Beef' started by dukeburger, Aug 3, 2016.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Due to feeling ill from the night before, I didn't get any pics of the smoke itself, but plenty of pics of the final product.

    Started out with a 13lb packer, rubbed down the night before with BBQ Pit Boys Kansas City Rub. Up at 5:30am Monday to start the WSM...This was painful to do after a 3:30am bedtime.. [​IMG]

    Anyways, enough pity!! Placed brisket in WSM at 6am at 275*F with some hickory. This time I decided to use Royal Oak lump. I also emptied all the old sand from my water bowl and trying it empty. I must say, I am a convert to the lump charcoal. It was surprisingly easy to keep temps stable, although they did burn down faster, adding a handful at a time, they really caught quickly.

    I also noticed with the empty water dish I was able to get some higher temps and it got up to temp a heck of a lot faster. I will be running it this way from now on.

    At around 165*F IT, I started mopping every :30-:45mins until 185*F IT with a mixture of beer, apple cidar vinegar, woshy sauce, onion flakes, and more of the rub.

    As usual, I didn't foil. I probed this at 191*F IT at 6pm and it was butter tender. A lot of people here say that's too low, but I've had a lot of briskets be a bit on the crumbly side at 195*+.  

    Made up a batch of BBQ Pit Boys Kansas City BBQ Sauce to go with it. I made some sammies out of the sliced flat and some chopped burnt ends. I even found a leftover container of smokey au jus from my last pulled beef for some dipping! 

    As per my request, I had Ms. Duke make up some of Mrs. Bear's Raspberry Chiffon Pie. It didn't turn out as pretty, but damn that is good stuff!! Thanks Bear for sharing that recipe!

    This was the best brisket yet!! 









    Thanks for looking!! [​IMG]  
     
    Last edited: Aug 3, 2016
    disco, sota d, b-one and 6 others like this.
  2. bena

    bena Meat Mopper

    ...don't lie you used a red sharpie for that smoke ring ;-)    That looks awesome!   Tasty burnt ends I bet!
     
  3. sota d

    sota d Smoking Fanatic

    Beautiful brisket! And those burnt ends look to die for! Got my mouth watering for some Q now.

    Great post-thanks, David.
     
  4. sota d

    sota d Smoking Fanatic

    Almost forgot-POINTS!!
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]

    Thanks! I sent those pics to my brother-in-law and he said it looked fake!! 
    Thanks David! And for the points!!
     
  6. betaboy

    betaboy Meat Mopper

    Good grief, that looks like it made a happy birthday for sure! Thanks for sharing!
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Not a chance I would of got up after two hours of sleep! Great looking brisky and happy bday if it was yours! Time for some chicken wings it sounds like,make sure to foil the water bowl if your not so long sand.:biggrin:
     
  8. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks!
    Thanks b! It was my 31st on Monday and I spent it with my smoker! [​IMG]

    Double foiled that waterbowl, can't stand cleaning! No need for that sand or water.
     
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    Oh, and I plan on doing some open fire wings this weekend while camping [​IMG]
     
  10. Great looking brisket, Duke...

    I just bought a WSM not too long ago. The setup sheet that came in the box said not to use lump charcoal in the WSM. It says briquettes only. Any idea why? Have you had any issues using the royal oak?
     
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks!

    Not sure why it says that, I had no issues whatsoever [​IMG]  
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Beautiful briskey.

    I am hoping to do one soon
     

  13. I don't know either...I was a big fan of the orange bag with my old horizontal offset. I've switched to the Kingsford blue bag with the WSM. I do have to say, though, that I like the longevity of the Kingsford briquettes is the WSM.
     
  14. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DB, Awesome job on the brisket ! Good looking pie  also!
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man that brisket looks fantastic!

    The dessert puts it over the top!

    Point!

    Al
     
  16. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Adam!

    How long have you been saying that?!
    Same, I used lump all the time in my kettle and switched to briqs when I got my WSM. I wouldn't use lump for an overnight smoke as I did have to add some more after the 6-7 hour mark, but I like to feel engaged in my smokes. Not a set-it-and-forget-it kinda guy when it comes to BBQ. Will be using lump from now on!
    Thanks CM!!
    Thanks Al! If you haven't tried the pie, put it on your to-do list. Made a nice birthday dessert. Thanks to (Mrs.) Bear again!

    I would like to try with blueberry and cherry as well. Do they make a blueberry Jello?! [​IMG]
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

     
  18. dukeburger

    dukeburger Master of the Pit OTBS Member

    I try to do at least one a month in the summer. With only two people in the house, the leftovers go a long ways!

    The neighbor of course gets his share for sharing his beer [​IMG]
     
  19. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Dang it Duke man, you have it goin on with that brisket! Amazing

    That brisket with burnt ends sammie is to die for.

    Great job!

     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Truly beautiful, Duke. I am about to do my first brisket and you have inspired me.

    Points.

    Disco
     

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