First packer, with qview..

farmerchad · Oct 27, 2011

Hey guys, Im back, I think the last time I posted was way back around 2009. Life got hairy so I haven't been paying my respects to the smoker. But I will say things are looking up. Last Sunday I smoked a small brisket, really just a point. I think it was maybe 3 pounds. Never had done one and wanted to get my feet wet... It was ok. I sliced it paper thin.. the next day it made a killer sandwich.

So now I have another in the smoker as I type. Its a 14 pounder. I had to cut it in half in order for it to fit. In the pic below I have it in a 3.5 gallon food container. The kind they use in food business. You can get them at Sams club, comes with a lid.

Anyways, I coated it with my favorite home made rub and put it on at 9 pm.

so ms smoker · Oct 27, 2011

Looks like a good start. Can't wait to see it to the end!

Mike

farmerchad · Oct 27, 2011

So MS Smoker said:
Looks like a good start. Can't wait to see it to the end!

Mike

Me to!

Currently the smoker is holding at approx 225.. Current temp. of the flat is 134. I forgot to mention that I have a pan of apple cider in the smoker for moisture. And, as if the brisket wasn't enough, I have spare ribs in the fridge.. Those will go on in the AM.

oldschoolbbq · Oct 27, 2011

Welcome back Chad,hope that Hairyness didn't rub off on you-Hahaha,I've got my drink and the Popcorn is about ready...come on Al, we got another one to watch

.

Have fun and...

raymo76 · Oct 28, 2011

Sounds good, can't wait to see the final outcome.

SmokinAl · Oct 28, 2011

Looks like a great start Chad!

farmerchad · Oct 28, 2011

Alright, at about 6:45 this morning the flat was at about 178. The smoker had slowly crept up to around 275 during the night. That is one of the major problems with my electric smoker. Anytime I have a large chunk of meat, like say a Turkey, the temp goes kinda crazy... I guess its just an artifact of the meat absorbing and putting off heat. Oh well... one of these days ill switch to propane.

I decided to foil the flat and the point and put them in my oven at 300 degrees. Now I know that this may be frowned upon, but I have 2 reasons.

1. My smoker is nothing more then and underpowered oven.

2. I have a rack of SpareRibs that need to go into the smoker around 9 AM.

The point is now at about 174.. and holding.

farmerchad · Oct 28, 2011

9 AM.. Brisket is at 185 degrees. House is smelling so good, could just about eat it.

Got the spareribs in the smoker. Going to be a feast.. heres some pics for your viewing pleasure..

SmokinAl · Oct 28, 2011

Nice color on the brisket!

farmerchad · Oct 28, 2011

SmokinAl said:
Nice color on the brisket!

Thanks!

Well.. didnt take too long once the brisket got into the 180's. About 9:30 the thermometer started beeping at me. I had it set for 190. I pulled from the oven and got the brisket into a cooler with some towels. By the time I got it situated it was up to 193!

ptcruiserguy · Oct 28, 2011

Everything looks really good. But still waiting on the outcome.

I want the ribs... lol

Happy Smokin'

Mike

farmerchad · Oct 28, 2011

ptcruiserguy said:
Everything looks really good. But still waiting on the outcome.

I want the ribs... lol

Happy Smokin'

Mike

Im anxious myself. I figure about noon will be a long enough rest for the brisket. Then ill put up some pics..

Bearcarver · Oct 28, 2011

Sure looks good Chad !!!

Can't wait for final pictures!!!

Could some of your problem be that the meat just about covered the whole width & depth of the smoker.

The only time I have had really goofy temperatures was when I had one grill shelf completely covered with meat, really screwing up the air flow throughout my MES.

Just a thought.

Bear

alelover · Oct 28, 2011

Looks good so far. Great color on that brisky.

SmokinAl · Oct 28, 2011

Looking forward to the finale!

farmerchad · Oct 28, 2011

Ok.. finally got a chance to show off the final product. Had to run some errands.. ya know how it goes.. Ended up pretty darn tasty. Carved nicely. Has just enough resistance to hold together, but would pull for some fine sandwiches.. I put the carved pieces back into the 3.5 gallon container, filled it up half way! I dumped in 2 cups of finishing sauce and all the drippings that were left over in the foil.. All this will be for tomorrow. We are head to the in laws for the annual Apple Butter mak'n. Nothing like copper kettles over burning oak.

And those spareribs?

rbranstner · Oct 28, 2011

Looks like everything turned out as planned. I need to get me some of those plastic containers that you have there. That sure would be handy for marinating or even pulling the meat in.

SmokinAl · Oct 28, 2011

Looks awesome Chad!

I like the containers too!

oldschoolbbq · Oct 28, 2011

Very nice finish Farmer

, Can't beat a carnivore meal

.

Keep 'em coming , ya got a couple of years to catch up on......

and ............

Bearcarver · Oct 28, 2011

OMG !!! Everything looks Awesome!!!!

Outstanding BearViews Too!!!

I zoomed in & got a real close look, but I didn't leave any footprints !!!

Thanks,

Bear

First packer, with qview..

Smoke Blower

Master of the Pit

Smoke Blower

Legendary Pitmaster

Smoking Fanatic

SMF Hall of Fame Pitmaster

Smoke Blower

Smoke Blower

SMF Hall of Fame Pitmaster

Smoke Blower

Smoking Fanatic

Smoke Blower

Gone but not forgotten RIP

Master of the Pit

SMF Hall of Fame Pitmaster

Smoke Blower

Smoking Guru

SMF Hall of Fame Pitmaster

Legendary Pitmaster

Gone but not forgotten RIP

Similar threads

Hot Threads

Featured A couple thick strips please!