Got me some briskets on the smoker

Discussion in 'Beef' started by dutch, Jul 9, 2011.

  1. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    This weekend I have a son and a son in law that are both celebrating their birthdays and they both requested brisket.

    Got a couple of 12 pound whole packers and seasoned them up with a Texas style rub.

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    Here they are 4 hours into the smoke:

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    At the 4 hour mark I added a couple of butt can chickens and a boneless turkey roll to the smoker.[​IMG]

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    The Briskets are sitting at 183° and the chickens are done.[​IMG]

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    Once the Briskets hit 190°, I'll separate the points from the flats; cut the points into cubes add some of Jeff's rub and put them pack into the smoker.
     
  2. That's a great way to spend a weekend Dutch...family & Q!  Looks great!!!
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks great Dutch,

    I take it you don't foil your briskys?

    Nice to see a Lang in action [​IMG]
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great Dutch. [​IMG]
     
  5. Looks wonderful, can't wait to see everythinf finished!
     
  6. bigr314

    bigr314 Meat Mopper

    Looks great. Can't wait to try a turkey roll.
     
  7. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I used to use foil when I first started out-I haven't used foil for briskys, butts or ribs in quite a while.
     
     
    Last edited: Jul 9, 2011
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks like a great way to spend the weekend!!

     Family and food...don't get much better!!

    Got those sliced pics yet???

      Craig
     
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Okay-here we go-getting close to the money shot-

    Brisket flats with the points removed.

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    Cubing the points for 'burnt ends'. (Disregard Kobe the beagle dog under the smoker)

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    Points all cubed and Jeff's rib rub applied and back into the smoker for another 2 hours.

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    Finished-brisket sliced and the burnt ends are nice, crunchy and juicy and fall apart tender! Yum

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    Money Shot-Sliced brisket, burnt ends, 'tater salad and corn on the cob.

    Are you hungry yet??? [​IMG] [​IMG]

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    The chicken is roosting in the fridge-it will be dinner for next week.
     
    Last edited: Jul 9, 2011
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Man!..........That no-foiling brisky looks great.

    It looks like it's very juicy from the pics.

    And YES, I'm hungry [​IMG]
     
  11. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    This was a special smoke for me cuz my youngest son Mike told me Friday night "Dad, you need to teach me "Brisket 101". So with my guidance he trimmed up the briskets and help prepare the rub we used. He also took the pictures when he wasn't added wood to the fire box.

    Here is my Mike-all 6 feet and 5 inches of him.

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    And no-he really doesn't have a peg leg- He made a "splittin' mallet" to use with the ax and it happens to look like a peg leg.

    And the expression on his face is his "Pirate" look-"Arrgh-matey" .  [​IMG]
     
  12. smokinal

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

    The brisket looks awesome Dutch!   [​IMG]
     
  13. That looks great Dutch!

    Thanks for sharing.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG----Everything looks Awesome, Dutch!!!!

    That final plate is a definite drool starter!!!

    Your son looks like a chip off the old block-----A Big Chip !!!!

    Thanks for such a Great thread!!!

    Bear
     

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