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My Kingdom For A Brisket

post #1 of 17
Thread Starter 
well gonna try one again has been quite a while but i'm up to the task.. fired up the ECB smoke-n-pit at 4:00 got the brisket on by 5:15 a hefty 10+ #er. Been marinading since monday in LaMonts Southern marinade then a good dose of Jeffs Rub, bumped up of course. Currently 60 degrees with a chance of rain so i dug out the patio umbrella so i don't get to wet tending. i'm shooting for a 10:00 finsh with 2 hours in a cooler then off to the family dinner, last year was 50+ people so i just bring teaser food.. this year a brisket, a deep fried turkey, some smoked pork loin and some fatties.

gonna take it to 165 before i even think of taking a nap. i just hope it turns out haven't really had a successful 'sket smoke yet but i've been studying and learning..well enuff jibber on with the pics
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post #2 of 17
Give it another twenty minutes to get the rub wet and I think I could definately eat it raw. biggrin.gif Looks great!
post #3 of 17
Thread Starter 

it's killin' me

man if this is what it looks like after almost 4 hours[slobber slobber drool drool] man i can't wait for it to get done.. the weather has changed it is raining lightly, still 58 degrees with a very light wind.. i'm using a combo of birch and apple for the smoke, i havent sprayed it yet cause it's got enuff juice flowing right now.

just shot up my fryer turkey i'll rub it under the skin in the morning. going to be quite the feast tommorrow with 50+ people and everyone brings something good to eat but my stuff always disappears first, hmmmmmmmm wonder why.

as you can see it's a nice stream of wispy blue smoke and it wouldn't have been possible without the knowledge and the people of this fine forum
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post #4 of 17
Good luck on your smokePDT_Armataz_01_37.gif
post #5 of 17
When it gets to about 170 degrees wrap it in plastic wrap real good and put it in a 200 degree oven in a pan until it feels like jelly. Turn off the oven and let it rest in the wrap. Open it in a big bowl or pan cuz when you open it it's gonna splash! Good luck hon!
post #6 of 17
How's the progress? I bet that sucker will fall apart once you get it where you want it. Good luck, Greg
post #7 of 17
Thread Starter 

2:30am and still going

almost tempting to cut a peice off it looks that good..internal temp is 155 has been since midnight so i think it stalled.. still a nice night out the rains been holding off and it's still 56 out
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post #8 of 17
Looking good. Hang in there and keep us posted. I can almost taste it from here.
post #9 of 17
It is sinfull to post pictures of food that looks that good. DROOL DROOL


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post #10 of 17
Looking pretty dang good Linescum.
post #11 of 17
Thread Starter 
temp is still stuck at 157.. been 12 hours if it doesn't move by 6:30 i'll wrap it and put it in the oven
post #12 of 17
Thread Starter 

YAWN--been a long night so far

just foiled the brisket, was gonna put it in the oven but forgot momma has it tied up so back on the smoker.. temp still at 160 but looking really good
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post #13 of 17
It looks great. Good luck.
post #14 of 17
Thread Starter 

woo-hoo

just wrapped the brisket and put it in the cooler the temp just shot like a rocket when i foiled it. it went to 195 in no time. i'll try for some pics when i get it sliced but i can't promise because i'm not unwrapping it till we get to the dining hall and i know there will be a stampede.

now i'm waiting for the peanut oil to heat up for a 18# turkey that i shot up last night with a homemade concoction of various things in the spice-bbq cupboard..
post #15 of 17
Looks awsome Linscum! Fine job there. I am drooling all over myself here! PDT_Armataz_01_34.gif
post #16 of 17
Thread Starter 

Loved it

man i know it's kinda late but here's the final after it was shredded couldn't cut it with a knife it just fell apart and it looks like pulled pork but oh my was it ever delicious so now i have to start stocking up on briskets, i only got the one pic because someone forgot the camera card and had to use internal mem...but dang it was good and worth staying up all night for..oh yeah i'm the only one who didn't have ANY leftovers..

also i know it's not the right forum but heres the bird i fried
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post #17 of 17
That looks great still haven't tried one yet.
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