smoking brisket today

Discussion in 'Beef' started by moose, Apr 16, 2007.

  1. I wanted to throw a few briskets on the smoker since I have the day off. Also some ribs and pork butts. I took these pictures this morning when I put the meat on. (This is really for a friends party but I tought you might enjoy the pictures)
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  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    A full smoker is a happy smoker! More pics later???

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. we are about 1/2 way thru the smoke. I'll post pictures at that point and then hopefully at the end [​IMG]
     
  4. squeezy

    squeezy Master of the Pit OTBS Member

    Can't wait to see 'em ....
     
  5. ok, We are 1/2 way thru this smoke and are about ready to seperate the points from the flats. Once seperated, we will foil the flats untill finish and put the points back in for burnt ends or chop up for chopped brisket sandwiches.
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  6. msmith

    msmith Master of the Pit OTBS Member

    Good looking grub there moose and glad to see a wood burner.
     
  7. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Looking good from where I'm sitting[​IMG] . Better be some hungry folks to eat all that meat.[​IMG]
     
  8. time to seperate point from flat, a little more seasoning at the seperation point, and wrap the ribs (I left the ribs untrimmed for this event)
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  9. ultramag

    ultramag SMF Events Planning Committee

    I've never thought of seperating the flat and point mid cook like that. That is a neat idea, I bet they turn out nice that way. Can you get a decent bark formed at the seperation point usually with the cook time you have left? About what point in the cook do you seperate them?

    Everything looks great BTW. [​IMG]
     
  10. shellbellc

    shellbellc Master of the Pit OTBS Member

    [​IMG][​IMG]

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  11. buddy

    buddy StickBurners

    Looks like some good chow man.
     
  12. I tend to get great results seperating at the mid point. I cook the brisket to internal temp of 165 then pull and seperate. Trim off all the fat between the two pieces, reseason the trimmed areas and then back in the smoker. I still get alot of bark since it cooks another 4 - 6 hours. Much easier to seperate hot than cold. [​IMG]
     
  13. deejaydebi

    deejaydebi Smoking Guru

    Dang Moose I ws expecting A brisket. Now I know where they all went! Moose bought em all!

    Gotta try spliting them hot - I fuss for a half hour trying to get a hold of them raw and cut the right spot. Great idea!

    Looks might fine! [​IMG][​IMG]
     
  14. oops, sorry Deejaydebbi. I'll try and save some for ya next time!
     
  15. Ok, Last pics
    Point finished ready to chop, and finished brisket
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  16. cheech

    cheech Master of the Pit OTBS Member

    Wow does that ever look awesome.

    Thanks for the pictures
     
  17. iceboxbbq

    iceboxbbq Fire Starter

    outstanding moose
     
  18. chris_harper

    chris_harper Master of the Pit OTBS Member

    nice smoke ring. my wife liked the looks of that chopped up point.
     
  19. ultramag

    ultramag SMF Events Planning Committee

    Thanks for the info Moose. I couldn't agree more on seperating them hot. You do them then, you almost don't need a knife. I'll have to try your method next go round on a brisket. One of my pet peeves is them brisket slices off the flat w/ no bark. Just don't seem right.
     
  20. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Well done! (Drooling on laptop!)

    Take care, have fun, and do good!

    Regards,

    Meowey
     

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