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Prime brisket on the smokin-it #3 - Page 2

post #21 of 39

Burnt ends... Toothpicks. A little square bottle whiskey. Looks like an awesome Sunday afternoon.  Another point! B

post #22 of 39
Looks tasty,nice smoke ring. Mmmmm burnt ends are my favorite!
post #23 of 39

Great job!!!! :points:Nice Qview and smoker roof! hehehe. I'm starving now!

 

Go Vikes, and please keep kicking straight Walsh! :icon_wink:

post #24 of 39

That is one good looking & point worthy brisket!

 

Great qview too!

 

Al

post #25 of 39
Thread Starter 
Thanks everyone, it was a little tough and probably could have gone another hour or so, but I needed to the the burnt ends going.

Lots of compliments from the folks that tried it, so defiantly a winner.
post #26 of 39
Quote:
Originally Posted by Dert View Post

Seasoned with SPOG and paprika/chili...

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In bed until it hits this in the AM:

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60BC1A7A-AB68-415D-AF95-9DA104BD65CD.jpg

Quote:
Originally Posted by Dert View Post

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post #27 of 39
Awesome looking brisket! And how bout them Vikings!!!! Will Vikings!
post #28 of 39
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Dert, Awesome slices.  You're getting a good smoke ring from that electric. Nice job. Beautiful cook.  Point!  

Brian

 

probably had something to do with the sodium nitrate in the rub...??!!!

 

 

:439:

post #29 of 39

Beautiful brisket plus perfect pictures equals tremendous thread! Nice smoke deserves points.

 

Disco

post #30 of 39

Man that would be great for Breakfast. 3 fried eggs over easy, 3 slices of that brisket. OOOohh man makes me hungry... My smokintex always gives a great smoke ring. I add 2 pieces of charcoal and that's all it takes..

post #31 of 39
Thread Starter 
Quote:
Originally Posted by smokin-pete View Post
 

Man that would be great for Breakfast. 3 fried eggs over easy, 3 slices of that brisket. OOOohh man makes me hungry... My smokintex always gives a great smoke ring. I add 2 pieces of charcoal and that's all it takes..


I've tried the charcoal...no success??!!

post #32 of 39

Works in my Smokintex, but it does have 2 fire boxes for wood. I put wood on one side and the charcoal on the other. Always gives me a deep smoke ring. Had people think the meat came off my big homemade offset. But I use hickory sticks burned down to coals in it. Lots of work.

post #33 of 39

Absolutely beautiful brisket! Points headed your way.

post #34 of 39
Thread Starter 
Thanks everyone for the kind words!

It was great...need to do another soon!
post #35 of 39

How long did yours take to smoke in the SI #3?  I just did one overnight (about the same starting weight as yours), and it only took 4.4 hours...which seems REALLY fast at only 230*.

post #36 of 39
Thread Starter 
Quote:
Originally Posted by Dert View Post

Pulled out at 10:30 at 10 hours at 225

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Split the point for burnt ends

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10 hours
post #37 of 39
Thread Starter 
Quote:
Originally Posted by smoking4fun View Post

How long did yours take to smoke in the SI #3?  I just did one overnight (about the same starting weight as yours), and it only took 4.4 hours...which seems REALLY fast at only 230*.

Was it done??
post #38 of 39
Quote:
Originally Posted by Dert View Post


Was it done??


Not sure, yet.  I had to stick it in the fridge when I got up since it was wrapped and resting in the cooler for about 4 hours already.  Probably just going to end up chopping it up for sammies or cube it for some chili.  Should still work just fine.  I do think it was done since I probed it in quite a few places and they were all over 200*.  I think my problem was that I put it on the next-to-top slot, and I think the thermostat for the auber got inserted into the brisket since that probe is about 3-4" long, and I keep forgetting that it's in there...so the auber thought the temp in the smoke box was whatever the temp of the brisket was, so it jacked up the temp on the heating element for the whole time...got super-cooked, I think.

post #39 of 39

I have done a lot of those in 10 hours, but there always better when cooked 16 hours. Everyone always brags on the longer smoked Briskets over the 10 hour fast cooked pieces of meat.

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