SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Finally! Brisket in the smoke. It's done! Q View up
New Posts  All Forums:Forum Nav:

Finally! Brisket in the smoke. It's done! Q View up

post #1 of 23
Thread Starter 

I have been super busy and haven't taken a real day off in well over a month, so played hooky today and fired up the smoker about 07:00 this morning before I even had a cup of coffee!

 

USDA Prime Brisket at Sam's along with Pork butt. Only doing one butt and the brisket today though. Gonna give the pulled pork to a friend for all the help with displays and stuff at the new shop. Maybe even a thin slice of Brisky if he behaves

It was looking good at about the 2 hour mark

My homemade rub on the pork and only salt and pepper on the Brisky

 

Update: 

After letting it rest for about an hour, I sliced into that bad boy and it is 9 kinds of awesome!!! First time I ever smoked a Prime cut and I am not disappointed as it was well worth the extra 50 cents per pound!
It is fork tender and just melts in your mouth!

I wish y'all could have a bite

 

 

 

 

 

 

 

 

 

 

 


Edited by radio - 5/26/14 at 5:17pm
post #2 of 23

Looking good so far. Your friend's a lucky dude, that's nice of you to give him some pulled pork!

post #3 of 23

 

Looks awesome so far - that's gonna be some good eating!  :beercheer:

post #4 of 23
Did I read that tag on the pork butt @ 17.52 and brisket @ 11.77 Pounds right?
 
I just gotta know if the Prime cut was worth the 50 cent/Lb extra...somehow I bet it will be nothing less than outstanding.
 
What flavor of TSB are ya using today?
 
I did boneless chicken thighs in a 50/50 mix of Mesquite & Hickory smoke last night. Let the chix bask in the TSB for about an hour and WOW were they good!
post #5 of 23
Thread Starter 
Quote:
Originally Posted by ManzWood View Post
 
Did I read that tag on the pork butt @ 17.52 and brisket @ 11.77 Pounds right?
 
I just gotta know if the Prime cut was worth the 50 cent/Lb extra...somehow I bet it will be nothing less than outstanding.
 
What flavor of TSB are ya using today?
 
I did boneless chicken thighs in a 50/50 mix of Mesquite & Hickory smoke last night. Let the chix bask in the TSB for about an hour and WOW were they good!
There were two butts in the bag and only cooking one of them today and freezing the other. 
Meat is going up in price like a rocket here lately, so $3.68 was a good buy.  Harter house has regular choice grade brisket for $4.99 per pound. granted, it is trimmed a bit better than this packer was, but I only took off about a pound of fat so it wasn't too bad.
 
using a combo of white oak and apple today.

A bit ago I put the butt in a foil pan with some apple juice and the brisket in one with water, beef base and a cup of coffee.  Gonna have some killer gravies to with them tonight
post #6 of 23

:drool ....coming along nicely!

post #7 of 23
Thread Starter 
Quote:
Originally Posted by JP61 View Post
 

:drool ....coming along nicely!


Thanks :beercheer:  It's at 183 right now, so should be ready right on time after a good rest.  I picked up some fresh baked Ciabatta buns yesterday, so gonna be some great sammiches:sausage:

post #8 of 23
That all is lookin tasty ! icon14.gif Gonna be some good eats for sure ! yahoo.gif
post #9 of 23
Thread Starter 

Pics and update at the top in first post.  Absolutely awesome Brisket!!!

post #10 of 23

 

Man that looks good!  :drool  Nice job  thumb1.gif

post #11 of 23

That looks perfect! 

post #12 of 23
Looks awesome radio, be proud of that for sure ! icon14.gif Great smoke ! sausage.gif
post #13 of 23
Thread Starter 

Thanks guys:beercheer:  I think this is the best one I have done to date!  The prime cut probably had something to do with that and I can't wait to snag another one in the near future.  I just piled some meat on the Ciabatta roll and chowed down!  No sauce needed as the taste of the meat was just amazing.

 

The taste buds are saying "More, more more!"  but the tummy is saying "Whoa up there fella!" 31.gif

post #14 of 23
Quote:
Originally Posted by radio View Post
 

Thanks guys:beercheer:  I think this is the best one I have done to date!  The prime cut probably had something to do with that and I can't wait to snag another one in the near future.  I just piled some meat on the Ciabatta roll and chowed down!  No sauce needed as the taste of the meat was just amazing.

 

The taste buds are saying "More, more more!"  but the tummy is saying "Whoa up there fella!" 31.gif

 

There's always tomorrow man!   th_anim_burp.gif         :biggrin:

post #15 of 23
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 
Quote:
Originally Posted by radio View Post
 

Thanks guys:beercheer:  I think this is the best one I have done to date!  The prime cut probably had something to do with that and I can't wait to snag another one in the near future.  I just piled some meat on the Ciabatta roll and chowed down!  No sauce needed as the taste of the meat was just amazing.

 

The taste buds are saying "More, more more!"  but the tummy is saying "Whoa up there fella!" 31.gif

 

There's always tomorrow man!   th_anim_burp.gif         :biggrin:


Yep.  guess what's for lunch?  and probably dinner too:biggrin:

post #16 of 23

​WOW! 2thumbs.gif

You knocked that one out of the park!

It looks amazing! Enjoy!

post #17 of 23
Quote:
Originally Posted by radio View Post
 


Yep.  guess what's for lunch?  and probably dinner too:biggrin:

 

Good plan - I like it!  kewl.gif

post #18 of 23

That's a delicious lookin brisket...nice job!  Thumbs Up

 

Red

post #19 of 23
Thread Starter 

Thanks guys.  I started slicing at the small end after cooking it and just now had a big slab off of the point/flat end and OooooWeee it was GOOD!!!!

Gonna stop and pick up a couple slabs of baby backs tomorrow night on the way home for a Sunday smoke in:sausage:

post #20 of 23

Wow looks great, what's your rub recipe. I use Jeff's but I'd like to try others too.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Finally! Brisket in the smoke. It's done! Q View up