First Briskets

Discussion in 'Beef' started by brimcconnell, Dec 3, 2015.

  1. brimcconnell

    brimcconnell Fire Starter

    If you've read my posts, you know I don't do just a Brisket or shoulder.  I do a whole pig or in this case, I did my first Brisket.  Well, I did 7 Briskets.  I have a large RF smoker and it tends to get used when we need a lot of meat for a large party. This time, again, I smoked for my brother for his company to thank a client.  This was not the ideal weather to smoke meat, cold, windy in Branson but is there ever a really bad time to smoke meat?


    Prepped and ready to go at 5:00 AM.  Probably a little late for a 5:00 PM service.  


    On the smoke



    Red and green were chamber temps.  Middle probes in Briskets


    about 4:00 185 degree IT.  Pulled and wrapped with HD foil and held in cooler for an hour before slicing.


    Finished product.


    Was glad it all turned out and I couldn't have done it without the expertise I have gained from this site.  Thanks to all the advise and help you all put into this site for us amateurs.
     
    Last edited: Dec 3, 2015
  2. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    Nice. 

    Is that your smoker in your avatar? Bigger pics?
     
  3. brimcconnell

    brimcconnell Fire Starter

    That is my smoker but you have helped me realize that I have not put up pictures after all the mods.  I've also painted it, all black, but it still has quite a bit of work that I want to do to make it more usable



    A picture of the smoker with a pig last spring.

     
    bauchjw likes this.
  4. b-one

    b-one Smoking Guru OTBS Member

    If you have the room you might as well use it! Nice looking smoke!
     
  5. hardcookin

    hardcookin Master of the Pit

    Nice smoke ring on the Brisky! Also like the iGrill pic, you have some pretty even temps.
     
  6. bauchjw

    bauchjw Master of the Pit

    Great job! I'm jealous of your RF, but it gives me a new goal to save towards! :points:
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Way to load the smoker! Nice rig and nice smokes!
     
  8. travisty

    travisty Smoking Fanatic SMF Premier Member

    Wow, that Brisket Looks insanely tasty! And wow don't even get me started on that pig, that looks insane!
     
  9. brimcconnell

    brimcconnell Fire Starter

    I'm very happy that my first Brisket (s) were good.  Not the time to be unsure of yourself but when called into action, I just can't let them down.

    Thanks for the comments.  I must again say how grateful I am for the wealth of knowledge that this forum provides.  I do need to do quite a bit of work to the smoker so that I can better control the heat.  Right now, it takes constant monitoring.  I need to seal the CC door better so I don't lose so much smoke and heat out of it.  Losing heat this time of year is a big deal.  I need to improve the butterfly damper pretty desperately  but it does a pretty decent job for me.  

    Since I truly am a glutton for punishment, I'm going to do the same thing next Thursday night for our company Christmas party.  Weather is actually supposed to be a little warmer but it will be an all night smoke since we eat at noon.  If you're in Branson and you smell delicious smoke, that's me [​IMG]
     
  10. hardcookin

    hardcookin Master of the Pit

    Them all night cooks are killer feeding the beast splits all night.
    But we like pictures when we get up in the morning. Good Luck!
     

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