15 pound brisket for lunch tomorrow.

jmo bbq

Smoke Blower

Original poster

Dec 19, 2012

89

10

New Deal Texas

• Jan 26, 2013

• #1

What have I done!!! Lol. I just bought a nice 15# packer today, which happens to be the biggest I have ever bought. I just put it in my MES 30 at 7:30 this evening. Been on for about 30min now. Hoping this bad boy will be done by 12:30 tomorrow afternoon for lunch. If all goes well it should be in for about 17 hours at 255*. I tried SYD All purpose rub for this one. Will update as it comes along.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jan 26, 2013

• #2

waiting on the q-views!  You will rock it for sure!

 

snorkelinggirl

Master of the Pit

OTBS Member

Nov 15, 2012

1,025

105

• Jan 26, 2013

• #3

I'm waiting with interest to hear how this goes for you.

I just bought a 7 1/2 lb brisket today, and was also questioning my wisdom in buying it.  I'd love to hear the details of how you prepped the brisket, how many hours you smoked, if/when you wrapped in foil, and the IT you take it to.  Good luck and have fun!

 

fatboymccoy

Newbie

Sep 23, 2010

21

10

Papillion, Ne

• Jan 26, 2013

• #4

sounds amazing. 

 

jmo bbq

Smoke Blower

Original poster

Thread starter

Dec 19, 2012

89

10

New Deal Texas

• Jan 26, 2013

• #5

@ kathryN that's funny! In order for me to get this baby knocked out in the allotted time I won't be taking many pics of it. "If you are looking you ain't cooking ". Will post a few of it now but the rest will have to wait till the end! Thanks for the Kudos!!!

 

jmo bbq

Smoke Blower

Original poster

Thread starter

Dec 19, 2012

89

10

New Deal Texas

• Jan 26, 2013

• #6

@ snorkeling girl. When I do my briskets I like to choose one that has a nice fat cap all across the point and the flat. This will ensure moisture throughout the smoke(yours being roughly 8#s at 225* for 10 hours). I rinse and trim any excess hanging pieces, then pat dry. I rubbed it heavily with classic yellow mustard followed by Harry Soo's(Slap Yo Daddy BBQ) All Purpose rub. Put in the fridge for 6 hours before putting on the smoker! That's it!!!

 

jmo bbq

Smoke Blower

Original poster

Thread starter

Dec 19, 2012

89

10

New Deal Texas

• Jan 26, 2013

• #7

Thanks Fatboy McCoy!!!!

 

jmo bbq

Smoke Blower

Original poster

Thread starter

Dec 19, 2012

89

10

New Deal Texas

• Jan 26, 2013

• #8

Some pics of the 3hr mark!

Nice TBS!!!

Some more TBS!!!

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

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Madison, AL

• Jan 27, 2013

• #9

Looks beautiful! I know it tasted great! :biggrin:

 

pgsmoker64

Master of the Pit

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Apr 23, 2010

3,402

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Prince George, Va.

• Jan 27, 2013

• #10

Lookin good JMO!

Can't wait to see the finished product.  

Bill

 

hambone1950

Master of the Pit

Jul 23, 2012

1,400

46

Metrowest Boston , ma.

• Jan 27, 2013

• #11

I see you separated the point from the flat to make it fit....good to know that's an option. That looks awesome:grilling_smilie:

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Jan 27, 2013

• #12

Nicejob !!

 

jmo bbq

Smoke Blower

Original poster

Thread starter

Dec 19, 2012

89

10

New Deal Texas

• Jan 27, 2013

• #13

17 hours later.

The flat.

The point.

Wrapped in foil and resting now. More pics of it sliced to come. Hopefully.

 

pgsmoker64

Master of the Pit

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Apr 23, 2010

3,402

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Prince George, Va.

• Jan 27, 2013

• #14

MAN THAT LOOKS AWESOME!!!!!

Do I see burnt ends in your future?

Bill

 

jmo bbq

Smoke Blower

Original poster

Thread starter

Dec 19, 2012

89

10

New Deal Texas

• Jan 27, 2013

• #15

Possibly??? Lol!

 

pgsmoker64

Master of the Pit

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Apr 23, 2010

3,402

81

Prince George, Va.

• Jan 27, 2013

• #16

Awe man.  Take that point, cube it up, put some more rub on the cubes and back in the smoker for about an hour or more!!

It's like man candy!

Bill