Brisket in the outhouse (Q-VIEW)

traval · Apr 26, 2012

Soooooooo .... Around 2 o'clock yesterday I found out I had the day off. I ran up to Galesburg meat company and bought a nice size brisket. I opened it up and seasoned it with pepper,garlic, a little lawrys seasoned salt some stubbs and cajun . Then I food saved it till the next morning.

MMM mmm MMMMMMM Look at all that pepper and garlic.

Then I fired up the outhouse smoker....

Through some apple chunks in and started warming her up.....

meat on the rack and in the smoker...

In a couple of hours I'll update with a few more photos....

scarbelly · Apr 26, 2012

Looking good to far

smokinhusker · Apr 26, 2012

Looking good! I love the outhouse smoker! I just hit the 24 hr mark with my first brisket!

traval · Apr 26, 2012

Just checked on my brisket and its looking good.

alelover · Apr 26, 2012

Yes it is. Love the smoker. We have some of those down here still. But they ain't smokers.

sound1 · Apr 26, 2012

alelover said:
Yes it is. Love the smoker. We have some of those down here still. But they ain't smokers.

X2 surprising what you find out in the woods

traval · Apr 26, 2012

A couple hours before the brisket was done I diced up some potatoes for smoked tatoes and corn. A litte garlic salt, lots of pepper and butter.

I puled the brisket off at around 175 Internal temp slice it up and severd it with the smoked taters and corn. This being only my second one I didnt know what else to do with the meat. Ive seen some pics of brisket getting "split" Then diced and recooked? Im not sure. So I just sliced it all up. Sandwiches will be good for Friday!

Total time in the smoke was nine hours. I did'nt have a "smoke" line in the meat. But it was good and had a great smoky flavor. The family all loved it or at least they told me they did. ;)

Any pointers or advice is greatly appreciated.

Thanks for looking,

Travis

\

smokinhusker · Apr 26, 2012

Looks great and the taters and corn is something new for me! Nice idea there and may have to try it. Holy cow though, I'm nearing 36 hrs for the brisket I have in the MES but I have learned at this altitude, things tend to take longer when going low and slow.

traval · Apr 29, 2012

I figured out why I didn't have a "smoke ring". I'm using gas and electric. You only get it with charcoal. Just had a warmed up brisket sandwich.... Mmmm mmm gooooood!

rbranstner · Apr 29, 2012

You nailed that brisket for sure!

papagrizz · Apr 29, 2012

Man that looks great ! You have given me the inspiration to try one...

davidhef88 · Apr 29, 2012

I use gas and get great smoke rings.

traval · Apr 29, 2012

Hmmm really? I guess I need to apply more smoke. Thanks for the input.

philh · Apr 30, 2012

I use gas & oak chunks. Here is a pic from one of my smokes..

Got a smoke ring there.. lol

Phil

jrod62 · Apr 30, 2012

Brisket looks great. :drool

africanmeat · Apr 30, 2012

looks good from here

traval · Apr 30, 2012

Wow Philh That looks great!

philh · Apr 30, 2012

traval said:
Wow Philh That looks great!

Thanks traval..

Yours doesn't look to bad either.. I would like to have a plate..

Phil

raptor700 · Apr 30, 2012

That brisket looks good from here Travis

Thanks for the Qview

porkulese · May 1, 2012

Love it! Perhaps I missed it in the thread but how big was the brisket? I'm thinking of doing one up similar to this on the weekend and I'm wondering how big I should go?

Also love the taters'n'corn, been thinking of different combos to do up but this one sounds the most appealing to me so far!

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