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College Football Brisket - QView included

post #1 of 38
Thread Starter 
Got a bit of an urge for brisket this week so I figured why not have a shindig for the PSU v. Rutgers game tomorrow. The game is an 8:00pm kickoff but I have a lot to do tomorrow so an overnight smoke will work good with the timing.

16.5# packer:



Out of the packaging:



A short time into the knifework:



Finished trimmimg:



Injected with beef broth and rubbed with SPOG:



Into the fridge for a little bit to rest. Should hit the smoke at 230° around 9:30-10:00pm

After seeing them on here, I had to order a new apron:

post #2 of 38
Should be tasty!
post #3 of 38
Nice apron! I looked at a brisket today but it was $72, a little to much for two people ;). Hope yours turns out well!
post #4 of 38
Thread Starter 
Quote:
Originally Posted by b-one View Post

Nice apron! I looked at a brisket today but it was $72, a little to much for two people ;). Hope yours turns out well!

Thanks, I actually paid $72 exactly today for this piece at my local butcher. Seemed like a bargain compared to this piece I saw at the grocery store.

post #5 of 38
I bought a tri tip $22:). I'm gonna get a more manageable $40ish brisket from a Foodservice store , when I have a slower weekend at work. Just hate to waste the excess as I usually find frozen reheats not to my liking.
post #6 of 38
Thread Starter 
7:30pm - filled up the chimney with KBB and lit it. The rest of the bag went in the smoker with 6 fist sized chunks of hickory mixed throughtout. Should be up to temp and pumping out TBS by 9:00pm
post #7 of 38
Thread Starter 
8:20pm - smoker came up to temp fast. Meat is on, temp dipped to 200°, climbed back to 205° in 2 minutes. No worries... Now time for the chef to spend some quality time with my favorite royal family. Lord Chesterfield!

post #8 of 38
I will be watching.
post #9 of 38
Nice mate. Hope it all goes well.
post #10 of 38

231, I'll sit back and have a Coffee.gifand relax , gonna be a long ride . . .

 

Don't mess=up that $72 hunk of goodness , :wife: .

 

 

Have fun and . . .

post #11 of 38
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

231, I'll sit back and have a Coffee.gif
and relax , gonna be a long ride . . .

Don't mess=up that $72 hunk of goodness , wife.gif  .


Have fun and . . .

Settled in at 234°... I'll watch it for another hour or two or until I run out of beer. I have faith in this new WSM. There's no way this could be any harder than an overnight cook on my ECB.... I think I wore out the alarm on my Maverick during my first "un-modified" overnight trial on that cooker!
post #12 of 38
Wait, run out of beer?

How can this happen?

Should be a lot easier that the ecb.
post #13 of 38
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Wait, run out of beer?

How can this happen?

Should be a lot easier that the ecb.

Let me rephrase.... run out of good beer. I always keep a case of Miller or Bud Lite in the beer fridge for guests. I really try not to drink it when I run out of Yuengling.... I don't always succeed when I try....
post #14 of 38
I see. I like your choice of good beer.

I keep a keg of Yuengling.
post #15 of 38
Thread Starter 
I like to try a lot of different micro brews but I always end coming back to Yuengling... Been drinking it since my first bush party at 13 years old.

I have a tap set up in my beer fridge but I rarely use it since you can't take draft beer on the 4 wheeler too conveniently...

Chetty on draft is hands down my favorite beer.
post #16 of 38
That's why I buy bottles too
post #17 of 38
Thread Starter 
Quote:
Originally Posted by c farmer View Post

That's why I buy bottles too

As Louis Pasteur said, "fortune favors the prepared!" Proper planning is essential! Lol...
post #18 of 38
hijack2.gif SORRY
post #19 of 38
Thread Starter 
Quote:
Originally Posted by c farmer View Post

hijack2.gif SORRY

We have at least 10 hours to talk about beer. I'll drive us back on track when the meat gets close.

Just shot the probe in... 142°. We're safe for a while....lol
post #20 of 38
Thread Starter 
12:20am - temp at 160°. Rethinking foiling around 165-170°. Might just let this one run its course without a crutch.... Plenty of time left
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