Lovely day for 13lbs of beautiful Brisket!

Discussion in 'Beef' started by smokeymoake, Jul 12, 2015.

  1. smokeymoake

    smokeymoake Meat Mopper

    Started up the TMLE at 8:00. Lump & Hickory.


    Picked this up from my favorite butcher.


    Rubbed up with "big bad beef rub"


    Hit the grate at 8:45 I'll run this up to 160 int. then foil up to 195 when I'll start poking.


    Check back as we will peer at it before it gets foiled!
     
    Last edited: Jul 12, 2015
  2. b-one

    b-one Smoking Guru OTBS Member

    Looking great so far!:drool Is it seasoned with SPOG,what type of wood are you using?
    But most importantly any burnt ends planned? I could catch a plane for burnt ends!:biggrin:
     
  3. smokeymoake

    smokeymoake Meat Mopper

    It's "big bad beef rub" google it.

    Hickory and lump.

    No burnt ends. I would have picked you up at the airport. Sorry. I like that part sliced.
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Sounds tasty I'll check it out,Thx
     
  5. smokeymoake

    smokeymoake Meat Mopper

    So 5 hrs and hit 165 int. I nipped a little piece from the end during transfer. It tasted real good!



    I'll start to check for doneness at 195-200 then into the cooler for a nap.
     
    Last edited: Jul 12, 2015
  6. b-one

    b-one Smoking Guru OTBS Member

    Looking great!
     
  7. smokeymoake

    smokeymoake Meat Mopper

    All done



    Tender, juicy, tasty
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Looks tender and juicy!
     

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