Made a BIG brisket for our neighborhood National Night Out

[crankybuzzard]

Made an 18 pound brisket for National Night Out. Each year I get voluntold to do it. :biggrin:

I made this on my work in progress electric smoker I'm working on. Worked well for the 14 hours it took to get to the IT of 190.

All the neighbors were happy with it!

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• crankybuzzard
• Oct 6, 2015

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• crankybuzzard
• Oct 6, 2015

image.jpg

• crankybuzzard
• Oct 6, 2015

image.jpg

• crankybuzzard
• Oct 6, 2015

image.jpg

• crankybuzzard
• Oct 6, 2015

 

[b-one]

Sounds like my kind of party! Great looking brisky!

 

[granger]

Looks tasty, job well done!

 

[humdinger]

Awesome looking brisky! Anything special in the rub?

 

[crankybuzzard]

Awesome looking brisky! Anything special in the rub?

Awesome looking brisky! Anything special in the rub?

This rub was pretty tame since I wasn't sure of the audience that would be eating it. Kids, Seniors, etc... Didn't want to cause any too spicy issues. Salt, pepper, paprika, onion powder, garlic powder, and a wee bit of my homemade ancho chili powder. The chili powder is just that, powdered ancho chilis that I dried and ground.

I love the electric smokers for their ease of use, but I sure miss my smoke ring....

 

[dannylang]

cranky thats a nice looking brisket there,living in your neighborhood is good for your heart, good friend and even better food.

dannylang

 

[driedstick]

Dang it man that looks good!! nice job 

A full smoker is a happy smoker

DS

 

[4pogo7]

Mighty good looking brisket! I too enjoy my electric smoker for ease. Have you ever put a few charcoal briquettes in with your wood chips or whatever you use for smoke? Personally I haven't tried it but I have read several posts about people doing that to get a better smoke ring with electric. I am going to give it a try this weekend when I do my first pork butt for pulled pork.

Good smoke! 

 

 

[crankybuzzard]

Wow folks, thanks for the points, it's just a brisket. :biggrin:

I haven't tried the charcoal more than once, simply because I haven't thought about it until it was too late. I may do a chuckie or something this weekend and will try it then!

For smoke, I use the 18" Amazen tube with hickory pellets. I'm pondering making a small rack out of expanded metal to lay some briquettes on, minion style, to see how it goes.

 

[Rafter H BBQ]

Nice brisky CB ! I like the new word "voluntold". LOL. They must enjoy your Q if your asked or voluntold every year ! I'll look for my invite next year ! :biggrin:

 

[disco]

Every thing looks great CB except the guest list. I wasn't on it!

Points

Disco

 

[crankybuzzard]

Every thing looks great CB except the guest list. I wasn't on it!

Points

Disco

Ya know, Disco, the postage rates to Canada from here are crazy! I opted to wait and send your invite when I make something really cool! :biggrin:

Nice brisky CB ! I like the new word "voluntold". LOL. They must enjoy your Q if your asked or voluntold every year ! I'll look for my invite next year ! :biggrin:

I get "voluntold" quite often when it comes to BBQ.... The bride has a lot to do with that!

 

[soul-q]

Hey CrankyBuzzard,

I did two 18lb'rs two weekends ago, it was a job. They turned out pretty good. After 5 hours I wrapped in foil, then cooked to 200 degrees. I think next time I'm going to wrap at my preferred color temp, which is a bit lighter than the dark bark I got at 5 hrs, and wrap then to preserve. I try to cook at 250-275.

I did a brisket the weekend before that and I didn't wrap it since I wanted to see how it fared. Let's just say I wasted that money, it was extremely dry and chewy. So I'm convinced on wrapping, just want to perfect it. What temp did you do that one at and do you wrap at all?

 

[tropics]

CB that is a nice looking smoke, another good deed you have done.

Richie