Feeling frisky time for some brisky!

Discussion in 'Beef' started by b-one, Nov 8, 2014.

  1. b-one

    b-one Smoking Guru OTBS Member

    Not sure about this but here goes! About 11.5 # packer after trimming, season with w sauce, onion,garlic,salt and pepper. I was going to wait to do a brisket after I got a Maverick therm but that won't be until Christmas so it's gonna be a long night! Thankfully the WSM is a trusty smoker! Cost was $53 and change point shall become burnt ends.
  2. c farmer

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

  3. b-one

    b-one Smoking Guru OTBS Member

    On by 8:30 I'm ahead of schedule;)! I added a little dehydrated onion and a touch of turbinado sugar I'm after bark right!!! Smoking with mesquite and pecan this time.
  4. b-one

    b-one Smoking Guru OTBS Member

    Forgot the pic!
  5. b-one

    b-one Smoking Guru OTBS Member

    1:30 just about 160 IT. Going to add a chimmney of charcoal and get some more sleep;) it's about 33* F outside stoke and add the coal just to be safe.
  6. b-one

    b-one Smoking Guru OTBS Member

    6:00 removed chunk of flat about 200* had to cut to fit the WSM. Once again should of bought 22", kick self stupid,stupid.i wrapped the chunk in foil it should make some breakfast in a while. Bigger part of brisket is about 173* currently, back to bed for me:). The WSM is running like a champ, if your looking for a new or different smoker you can't go wrong with one or building a MINI!
  7. b-one

    b-one Smoking Guru OTBS Member

    Small chunk of flat tasty, a little dry but will be great for breakfast or a sandwich with a touch of sauce. Not much smoke ring will see with the bigger portion.

  8. b-one

    b-one Smoking Guru OTBS Member

  9. wazzuqer

    wazzuqer Smoke Blower

    Looks like your gonna have a good breakfast,,,
  10. It looks very tasty.

    Happy smoken.

  11. b-one

    b-one Smoking Guru OTBS Member

    Fire tenders breakfast! Was going to have some eggs but decided I didn't need any. Redskin taters,green and white onion,3 cheddar blend and a touch off bbq sauce.
  12. smokeymoake

    smokeymoake Meat Mopper

    That looks good!
  13. b-one

    b-one Smoking Guru OTBS Member

    Pulled at 194* because it seemed real tender,off in foil and towels in cooler will post some pics after its nap. Next time I try a packer I'll cook to 200 to see if there's a differnce or if this one was just ready as I believe! May save point for ends tomorrow but not sure yet.
  14. It looks very tasty!

    Happy smoken.

  15. b-one

    b-one Smoking Guru OTBS Member

    Just waking it up from its nap.
  16. b-one

    b-one Smoking Guru OTBS Member

    Sliced it's very tender glad I pulled it when I did. Everybody is enjoying it so that's what counts! I'm not sure definitely some Sammies(already had one) not sure maybe some chili but surely some more hash.
    bearcarver likes this.
  17. It looks very moist! Sammies are always good.

    Happy smoken.

  18. fowldarr

    fowldarr Smoke Blower

    I like to do sammies,

    I also like to make chili this time of year, and some smoke brisket is great in chili.
  19. one eyed jack

    one eyed jack Master of the Pit

    Looks like a job well done B-one.  All I've got on the grill today is chicken thigh's.
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    All of those pics look Awesome, b-one!!![​IMG]

    Nice Job!![​IMG]

    All looks Mighty Tasty!!![​IMG]------------[​IMG]


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