Veterans Day brisket.

Discussion in 'Beef' started by turnandburn, Nov 10, 2013.

  1. Hey everybody. I'm doing me another 14lb. brisket. This time for Veterans Day. As a veteran myself I have a couple Vet buddies comin over tomorrow for some beef! Lol.

    The rub is simple as always. Just SPOG with a little paprika added this time. The last picture is the 2 hr mark. Adding wood. Gunna run this one at 235* that way I can possibly get some sleep tonight. I'm sure the whiskey and beer will help with that. Lol. Good times with good buddies. And family of course.

    Let me know if these pics don't upload or view right. I hope it does. Thanks guys and hope you enjoy the smoky ride. Also this will be run on 100% cherry wood. I normally do mesquite but I love beef and cherrywood smoke. Who knows I might sneak a lil mesquite in there. Maybe. Haha. Enjoy! ;)
     
    Last edited: Nov 10, 2013
  2. Thank you for your service[​IMG]. You should have some fine eats. Keep the pics coming.

    Happy smoken.

    David
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Enjoy what we call Remembrance day in Canada. It looks like you will with that brisket.

    Disco
     
  4. Y'all are very welcome. Sounds weird to me to hear ppl say thanks. Always has. But it damn sure feels good to know it goes appreciated by some people still. As for the pics. Well they'll come as we progress further into the smoke. Lol. Can't forget about my SMF family.
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Thank you for your service.

    Cant wait to see the results
     
  6. the boys that did show up tonite allowed me a 30 minute snooze while they pulled fire watch for old time sake. 9hr mark. I may get another 30min shuteye in about 2 more hours. Lol. I woke up to another whiskey being poured for the beefmaster(me). Lol.


    I put the therm in at the 7hr mark. And it was 150*...you can see how far it got in 2 hrs. The good old stall. It's still sitting at 160. On for another stall. Firepit is burning and story time around the fire like the good old days.
     
  7. Also for this brisket I chose to try fat side down and the fat I trimmed from the cap I placed on top of the brisket just for experimentation purposes. I was just gunna do fat cap up as usual but what the hell. Might as well give it a try. Can't hurt. You can definitely smell cookin beef In progress. Mmmmm...'mmmmmm...'mmmmm
     
  8. You're welcome. We can't wait either. Lol. The fellas are torturing the others who r on the road with txts all night. Soo far. They're not getting any sleep either. Lol.
     
  9. Well here we are at the 15hr mark. Yes I said 15hr. Lol. This should make for one helluva brisket.

    Starting to look like a brisket more and more with each passing hour.


    And as for the temp soo far.

    You can see how much the temp has changed internally in 6hrs time. Not very much. Series of mini stalls after a pretty long one. This should guarantee all connective tissue will be broken down. Lol. Hopefully. Stay tuned.
     
  10. frosty

    frosty Master of the Pit

    TurnandBurn,  Thanks to you and your buddies for your service.  That brisket looks excellen!

    HAPPY VETERAN's Day to all past and present members of our Armed Forces.

    [​IMG]   [​IMG]
     
    Last edited: Nov 11, 2013

  11. Thanks frosty.
     
  12. Hour 17 is here. Lol.

    She's starting to probe decent. Might give it another hr and wrap it up. Been a long night.
     
  13. Plus I've already beat Arby's as far as smoke time. Lol.
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Holy long smoke.    LOL

    Looks great.
     
  15. Alright alright alright. I decided to pull it off as it felt more than ready when I picked it up. And temp may have been off on therm. Cuz I just picked this thing up and it felt like putty in my hands. Lol. Well not completely. But it passes. Smells amaZing. The neighbors dogs won't shut the heck up. Haha.

    All these pictures are just before I wrapped it up to bring in. Was just trying to show that awesome reddish color you get from cherrywood on beef. I already managed to snag myself a piece if the point...Shhhhh...lol. I was wrapping it up and a piece of the point poked thru, so that piece had to be dealt with. Lemme say this...if that piece is anything like what's comin next...ladies and gents we r gunna feast like kings....and queens. Lol. Stay tuned for sliced pics in the next hour or so hopefully. Might just throw some point and eggs in the pan. Lol.
     
  16. Total smoke time 18.75-19hrs. Somewhere in there. But who's counting..??..?
     


  17. Extremely tender.

    A little flash to highlight moisture. Lol.

    Brunch anyone!?
     
  18. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks damn good. Great job.
     
  19. Thanks. Was probably one of my longest smokes ever. Well beside the 22hr butt smoke. Lol.
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    LOL yeppers, Sorry I missed this one - looks great.

    Thanks for your service also from a fellow vet.
     

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