Did a 14 lb. packer brisket for the Super Bowl party this evening. Thought I would share some q-view with yall. Click a picture for super-size q-view.
Heres the bad boy....notice that price! Im still amazed myself.
http://i78.photobucket.com/albums/j95/ptmantx/100_2926.jpg
Rubbed down with Stubb's rub.
http://i78.photobucket.com/albums/j95/ptmantx/100_2928.jpg
Into the smoker fat cap down for 6 hours.
http://i78.photobucket.com/albums/j95/ptmantx/100_2931.jpg
The thin blue is flowing and the dog is sleeping enjoying the 65 degree weather.
http://i78.photobucket.com/albums/j95/ptmantx/100_2929.jpg
Heres the Monster japs. Texas size.
http://i78.photobucket.com/albums/j95/ptmantx/100_2932.jpg
After about 45 minutes they're done. I dont have quite as many today as I did yesterday. Heck, I gotta eat something while Im smokin.
http://i78.photobucket.com/albums/j95/ptmantx/100_2934.jpg
The brisket after about 6 hours of smoke.
http://i78.photobucket.com/albums/j95/ptmantx/100_2937.jpg
Removed from the smoker and placed in a pan fat cap up for the remainder of the smoke. Until the internal temp reached 200.
http://i78.photobucket.com/albums/j95/ptmantx/100_2940.jpg
I got about 2 cups of au jus, and spilt about 3/4 cup on the kitchen floor bringing it in the house. Gonna make some homemade barbecue sauce with it.
http://i78.photobucket.com/albums/j95/ptmantx/100_2939.jpg
Heres about half the brisket. I sliced the flat and chopped some point for sammiches. I saved the burnt ends for myself, for pinto beans.
http://i78.photobucket.com/albums/j95/ptmantx/100_2942.jpg
Happy Super Bowl Sunday. Enjoy it and stay safe out there.
Heres the bad boy....notice that price! Im still amazed myself.
http://i78.photobucket.com/albums/j95/ptmantx/100_2926.jpg
Rubbed down with Stubb's rub.
http://i78.photobucket.com/albums/j95/ptmantx/100_2928.jpg
Into the smoker fat cap down for 6 hours.
http://i78.photobucket.com/albums/j95/ptmantx/100_2931.jpg
The thin blue is flowing and the dog is sleeping enjoying the 65 degree weather.
http://i78.photobucket.com/albums/j95/ptmantx/100_2929.jpg
Heres the Monster japs. Texas size.
http://i78.photobucket.com/albums/j95/ptmantx/100_2932.jpg
After about 45 minutes they're done. I dont have quite as many today as I did yesterday. Heck, I gotta eat something while Im smokin.
http://i78.photobucket.com/albums/j95/ptmantx/100_2934.jpg
The brisket after about 6 hours of smoke.
http://i78.photobucket.com/albums/j95/ptmantx/100_2937.jpg
Removed from the smoker and placed in a pan fat cap up for the remainder of the smoke. Until the internal temp reached 200.
http://i78.photobucket.com/albums/j95/ptmantx/100_2940.jpg
I got about 2 cups of au jus, and spilt about 3/4 cup on the kitchen floor bringing it in the house. Gonna make some homemade barbecue sauce with it.
http://i78.photobucket.com/albums/j95/ptmantx/100_2939.jpg
Heres about half the brisket. I sliced the flat and chopped some point for sammiches. I saved the burnt ends for myself, for pinto beans.
http://i78.photobucket.com/albums/j95/ptmantx/100_2942.jpg
Happy Super Bowl Sunday. Enjoy it and stay safe out there.