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Got me some briskets on the smoker

post #1 of 14
Thread Starter 

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.

 

July 2011 100.JPG

 

July 2011 024.jpg

 

Here they are 4 hours into the smoke:

 

July 2011 029.jpg

 

July 2011 030.jpg

 

At the 4 hour mark I added a couple of butt can chickens and a boneless turkey roll to the smoker.July 2011 032.jpg

 

 

 

July 2011 031.jpg

 

The Briskets are sitting at 183° and the chickens are done.July 2011 034.jpg

 

July 2011 035.jpg

 

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.

 

post #2 of 14

That's a great way to spend a weekend Dutch...family & Q!  Looks great!!!

post #3 of 14

Looks great Dutch,

I take it you don't foil your briskys?

 

Nice to see a Lang in action thumb1.gif

post #4 of 14

Looks great Dutch. thumb1.gif

post #5 of 14

Looks wonderful, can't wait to see everythinf finished!

post #6 of 14

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

post #7 of 14
Thread Starter 
Quote:
Originally Posted by raptor700 View Post

Looks great Dutch,

I take it you don't foil your briskys?

 

Nice to see a Lang in action thumb1.gif

 

I used to use foil when I first started out-I haven't used foil for briskys, butts or ribs in quite a while.
 

 

post #8 of 14

Looks like a great way to spend the weekend!!

 

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

 

Got those sliced pics yet???

 

 

  Craig

post #9 of 14
Thread Starter 

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

 

Brisket flats with the points removed.

 

July 2011 101.jpg

 

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

July 2011 103.jpg

 

 

July 2011 102.jpg

 

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

July 2011 105.jpg

 

 

 

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

July 2011 107.jpg

 

 

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

 

Are you hungry yet??? drool.gif biggrin.gif

 

July 2011 106.jpg

 

The chicken is roosting in the fridge-it will be dinner for next week.

post #10 of 14

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

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

 

And YES, I'm hungry hissyfit.gif

post #11 of 14
Thread Starter 

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.

 

Pegleg Mike.jpg

 

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" .  biggrin.gif

 

 

post #12 of 14

The brisket looks awesome Dutch!   thumb1.gif

post #13 of 14

That looks great Dutch!

Thanks for sharing.

post #14 of 14

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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