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2015 Independence Day Smokeout - 10lb brisket (point and flat)

post #1 of 14
Thread Starter 

To quote my good friend Tony Stark in the beginning of Iron Man 2..."Oh, it's good to be back!"

 

Work has been driving me into the ground for the past year, but I'm here to fire up the smoker and get back at it this weekend.  I am smoking up a 10.16lb full brisket for the wife, some friends from church, and myself.

 

Made a homemade rub (my very own recipe).  We'll see how it does.

 

Time to do a little trimming for prep...

 

 

 

 

 

 

 

 

Brought to you by our friends at Duma Meats (big shout out to the Duma crew, our friends from church!)...

Back in the fridge for tomorrow.

 

 

Weighed what I trimmed off.  We're down to about 9.26lbs.  Perfect! 

 

 

Stay tuned!


Edited by piaconis - 7/4/15 at 6:07am
post #2 of 14
Thread Starter 

OK, so time for an update.  The morning started a 5AM.  Did a little more trimming and rubbed it down while the fire started up.

 

 

Trimmed a little more off, bringing us down to about 9.15lb, according to my math.

 

 

 

Started adding the rub

 

 

 

 

 

 

Made sure I got it in the score marks to get that flavor through the fat cap

 

 

 

 

 

 

 

It's on and ready to go!

 

 

 

Here is another member of the PI BBQ Team.  Dude loves his smoked meats and cheeses!

 

 

 

Why do I count him as part of the team?  Take a look at what happens when I am away from my Maverick and the temp goes out of range...

 

 


Edited by piaconis - 7/4/15 at 8:00am
post #3 of 14

Glad you are getting a break from work, enjoy your day smoking.  

post #4 of 14
Thread Starter 
Thanks! Here's a little peek as it has gone...

Two hours in...

Two hours in

Another view...

Two hours in

Needed a little pick-me-up after the early start...

Needed a little pick-me-up


Almost five hours in...

Almost 5 hours in...
post #5 of 14

That brisket already has a nice color.  Enjoy your coffee! 

post #6 of 14
Where did you get the small racks with legs that fit in the foil pan? Is that a half steamer pan?

Looks wonderful, BTW, and I bet it'll taste even better!
post #7 of 14
Quote:
Originally Posted by FloridaSteve View Post

Where did you get the small racks with legs that fit in the foil pan? Is that a half steamer pan?

Looks wonderful, BTW, and I bet it'll taste even better!

Looks to me like cooling racks resting on balls of rolled up foil.
post #8 of 14
Thread Starter 
Steve, I found them on Amazon.  I prop them up with balls of foil.  They're perfect for the half steamer pans (the ones I use for pork butts), and I just used two for the whole pan (the one in the pic).
 
They're 8x10 racks, and they come in a set of 2.  Again, a ball of foil gives it a little extra lift.
post #9 of 14
Thread Starter 
Quote:
Originally Posted by Aggie94 View Post
 

That brisket already has a nice color.  Enjoy your coffee! 

 

Thanks!  I ran it a shade hot (been averaging 240-260 most of the way), and it seems to be developing that a little better.  I'm a bit time constrained, since dinner is at 7.

post #10 of 14

Looking good!! :drool

post #11 of 14
Thread Starter 

And now...here we are...

 

 

 

Only got shots of the slices, because I had hungry guests.  But I separated the point and flat, and chopped the point into burnt ends.  The way I had the brisket positioned in the pan actually disrupted the air flow a bit, so I took it back to the bare rack to finish.  The cool part was that the point ended up finishing about 10 degrees higher than the flat, perfect for the burnt ends.

 

 

 

 

Well rested, plenty of juice, point and flat came apart great, and the moisture didn't end up all over the cutting board.  Oh, and my homemade rub was a huge hit, so I'm glad I wrote it down.

 

Thanks for following!

post #12 of 14

"Well rested, plenty of juice, point and flat came apart great, and the moisture didn't end up all over the cutting board"


I don't think it could turn out much better!

post #13 of 14
Thread Starter 

A little bonus meal for the next day...

 

Burnt end nachos

 

 

post #14 of 14
Quote:
Originally Posted by piaconis View Post


Thanks!
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