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Early 2016 Memorial Day Brisket with Q-View

post #1 of 31
Thread Starter 

decided to start my Memorial Day Brisket on Saturday (well, I guess Friday since that is when I seasoned the brisket).

Found out that the local Randals had a sale on brisket, $1.99 lbs for choice whole packers.

 

at 230 pm trimmed the fat cap to 1/4" and seasoned with a dalmatian rub, cayenne pepper, garlic powder, onion powder, paprika, fajita seasoning, etc...

 

 

 

put brisket back in the fridge and waiting for the 2am, 245* bbq. 

 

more to follow


Edited by Austin Buckeye - 5/28/16 at 10:06am
post #2 of 31

That's a great looking brisket!

 

Great start!

 

Al

post #3 of 31

AB That is a great score I picked up 2 in Ga. $2.48 @ lb.

I'm in

Richie

 

:beercheer:

post #4 of 31
Thread Starter 
Nearly passed out when I saw that price. Too bad they only had one.
post #5 of 31
Great price! Looking forward to seeing this adventure.
post #6 of 31
Picking one up tomorrow at Costco but it won't be that price I'm sure lol!
I'll be watching...
popcorn.gif
post #7 of 31
Thread Starter 

Stayed up late last night to watch the Cavs win. Didn't get the brisket on until 5am. Oh well.  67 degrees at 5am in Austin Texas with 78% humidity. Cruising at 245* in the chamber

post #8 of 31
Thread Starter 
grilling_smilie.gif
post #9 of 31
Thread Starter 
Quote:
Originally Posted by tropics View Post

AB That is a great score I picked up 2 in Ga. $2.48 @ lb.
I'm in
Richie

beercheer.gif

$2.48 a lb is a great price. yahoo.gif
post #10 of 31
Quote:
Originally Posted by Austin Buckeye View Post


$2.48 a lb is a great price. yahoo.gif

Yeah I drive down to Ga. to visit my Son,Daughter In Law and Grandson with the idea of stocking up LOL They only had 2 decent looking packers so I took them

Richie

post #11 of 31
Thread Starter 

After 4 hours (9am) on the smoker, brisket flipped to fat side down and Maverick ET733 probe inserted into flat

 

 

 

 

IT at 178*

 

 

post #12 of 31
Thread Starter 

Hit the stall at 180*

 

 

bumped up the temp a tad to push through it.

post #13 of 31

It's starting to look really good!

 

Al

post #14 of 31
Thread Starter 

6 hours on the smoker and only climbed to 185*. Need to mow the yard, so, double wrapped in foil and into a 255* oven until 203* IT

 

post #15 of 31
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

It's starting to look really good!

 

Al

Thanks AI. It looks and smells really good

post #16 of 31
Thread Starter 

reached IT of 203* at 1pm and probe slid in and out like butter.

 

 

 

Brisket doubled wrapped in foil and folded into 3 Mexican blankets.

 

 

After an hour of rest, I decided to make burnt ends for the first time. (I hope no one in Texas is reading this).  Separated the point from the flat and wrapped the flat for another 2 hour rest.

 

 

 

Cut the point into 1 inch cubes and dusted with rub and sauced with Franklin's BBQ sauce

 

 

 

 

Burnt ends back on a 250* smoker for about 1.5 hours with a little apple wood and oak wood.  See you in an hour and a half

post #17 of 31

Looking good I'll be back after it has its' siesta 

Richie

post #18 of 31
Thread Starter 

After 3 hours resting the brisket sliced very nice

 

 

Wife loved the burnt ends. They were delicious 

 

 

sorry for the blurry shot.... Nap time

post #19 of 31

AB That looks great thanks for sharing Points for you

Richie

 

:points:

post #20 of 31
Thread Starter 
Quote:
Originally Posted by tropics View Post

AB That looks great thanks for sharing Points for you
Richie

points.gif

Thanks
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