Brisket on the third round

AmericanSmoker30

Smoke Blower

Original poster

Apr 20, 2014

87

33

Southeast Texas

• Nov 16, 2014

• #1

Starting my third go around with a brisket. Smoked a flat two weeks ago and it came out great. Now I am documenting this trimmed 7.5lb monster. Prepped with mustard and my own rub. Its about 5a.m. and she is smoking at 235 with a mix of mesquite and Apple chips. More pictures to come soon[ATTACHMENT=1732]IMAG0644.jpg (1,322k. jpg file)[/ATTACHMENT][ATTACHMENT=1733]IMAG0646.jpg (1,219k. jpg file)[/ATTACHMENT][ATTACHMENT=1734]IMAG0648.jpg (1,380k. jpg file)[/ATTACHMENT]

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• Nov 16, 2014

• #2

Good luck!!

 

smokeymoake

Meat Mopper

Oct 21, 2014

174

32

Buffalo, NY

• Nov 16, 2014

• #3

Looks like it should be good! I've got one going right now too. With some ribs to go down later.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Nov 16, 2014

• #4

Keep us posted on your cook . . .

May I suggest something . . . practice patience with this cut. Start at temp. , leave at temp. 

I don't wrap my Briskets and do wholes (10 to 14lb) ; cook @225*F and leave my lid closed (letting the probes keep me informed) and keep my Smoke  Blue .

IMG_0003.JPG

• oldschoolbbq
• May 30, 2014

Blue smoke. . .

FOOD I HAVE COOKED - ANYTHING 014.JPG

• oldschoolbbq
• Apr 7, 2013

to good Bark , and

FOOD I HAVE COOKED - ANYTHING 015.JPG

• oldschoolbbq
• Apr 7, 2013

leads to good bark and fall apart tender...

My friend ,Gary in Tyler can enlighten you , good man.

Have fun and . . .

 

AmericanSmoker30

Smoke Blower

Original poster

Thread starter

Apr 20, 2014

87

33

Southeast Texas

• Nov 16, 2014

• #5

About to pull it off. Temp at 203. Pictures coming soon.

 

AmericanSmoker30

Smoke Blower

Original poster

Thread starter

Apr 20, 2014

87

33

Southeast Texas

• Nov 16, 2014

• #6

Here it is. 10-1/2 hours at 235F. Letting it set for about a half hour. Only opened door once to add water to moisture pan.

IMAG0651.jpg

• AmericanSmoker30
• Nov 16, 2014

IMAG0649.jpg

• AmericanSmoker30
• Nov 16, 2014

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Nov 16, 2014

• #7

Where are the sliced pics?? Looks great nice job!!

 

AmericanSmoker30

Smoke Blower

Original poster

Thread starter

Apr 20, 2014

87

33

Southeast Texas

• Nov 17, 2014

• #8

Here she is finished and devoured.

IMAG0654.jpg

• AmericanSmoker30
• Nov 17, 2014

IMAG0652.jpg

• AmericanSmoker30
• Nov 17, 2014

 

smokeymoake

Meat Mopper

Oct 21, 2014

174

32

Buffalo, NY

• Nov 17, 2014

• #9

Came out nice! It's quite rewarding.

 

AmericanSmoker30

Smoke Blower

Original poster

Thread starter

Apr 20, 2014

87

33

Southeast Texas

• Nov 17, 2014

• #10

Thanks everyone. That's probably the best piece of meat I have pulled out of the smoker. :yahoo:

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Nov 17, 2014

• #11

Just as I expected, super tasty looking!

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Nov 17, 2014

• #12

Nice Job, looks tasty

Gary

 

one eyed jack

Master of the Pit

Oct 11, 2014

3,134

922

Coastal NC

• Nov 17, 2014

• #13

Looks like dinner to me. 

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Nov 17, 2014

• #14

Looks like there was some fine dining going on. Nice smoke, SN.

Disco

 

bratsrt10

Newbie

Nov 26, 2014

4

10

Wesley Chapel,fl.

• Nov 26, 2014

• #15

looks great.