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Independence Day Brisket! Freedom from the tyranny of vegetarianism!

post #1 of 6
Thread Starter 

Ok, ok...so I am not going to war with vegetarians.  However, I am celebrating freedom of meat expression today!  Kicked off the morning at 4AM with this 10.91# beauty:

 

10.91# pound packer

Other side:

 

 

Other side of a 10.91# packer

 

Did a little trimming and scoring, then added the rub:

 

Rubbed up

 

Foil pan to catch the juices:

 

Ready for launch

 

 

And it's on!

 

It's on!

post #2 of 6

How did it turn out?

 

Al

post #3 of 6

And...

 

post #4 of 6
I think it's done.biggrin.gif
post #5 of 6
Thread Starter 

Sorry, guys. Got it finished up just in time for guests.  By the time we got it all cleaned up for the night, I crashed hard.

Here's a view from about 2 hours in. You can already see it developing some nice color.




Here's a view around the 10 hour mark. I ditched the drip pan because it was kinda screwing up the smoker air flow. I forgot that last time I elevated the brisket in a pan, I took out the main grates and rested it on some fire bricks. Still kept the foil balls under it to make sure the bark developed on the underside of the meat.

 

 

 

I left it in the smoker for about 13 hours, but only got to about 185 in the point.  I pulled it, wrapped it in foil, and finished it in the oven on convection bake at 325.  I was able to nudge it over the 190 mark in point and flat in about 30 or 40 minutes, and dropped it in the cooler with some towels for another 30.  The end result...money.

 

 

 

 

I took the point and rough chopped it into burnt ends.  That was the first time I had done that, and it was a big hit.  Going to remember to do that in the future.

 

All in all, a successful smoke.  Started the day at 4AM, collapsed into bed at midnight.  Thankfully, I took the next day off of work, anticipating the post-smoke fatigue.

 

Thanks for checking it out!

post #6 of 6

Looks good!

 

Disco

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