or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket tonight!
New Posts  All Forums:Forum Nav:

Brisket tonight!

post #1 of 28
Thread Starter 
After a weekend of working OT I got in tonight about 6. Started the fire (R.O. Lump) and put some home made rub on the meat. Wrapped it up and let it prepare for smoke. Gave the pit time to equalise and settle in at 220 and put on my first brisket. It's been about 4 hours now and the temps have been holding steady at 220 and the meat is at 128. Feeding it now with lump and mesquite/hickory. Did the first hour with apple wood (that's when I ran out) to give it that sweet smoky taste. It's looking good. Hope it doesn't stall too long. wink.gif
post #2 of 28
Good luck....And remember we need Q-View!!!!!!!
post #3 of 28
Yes!!! Q-vue!!!
I actually will be up long enough to see it!! YUMMY!!
Also, what is "homeade rub"? you're killing me smalls!! give it up!!!biggrin.gif
post #4 of 28
Thread Starter 
My rub isn't nearly as extravagant as yours. I'm just a newbie at all this. here it is tho. Q-view in a bit.

1/4 cup brown sugar
2 tablespoons fresh ground black pepper
2 tablespoons cinnamon
2 tablespoons salt
2 tablespoons cayenne pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 teaspoons onion powder
post #5 of 28
Thread Starter 
Rubbed n ready.

post #6 of 28
Every rub is as unique as the rubber! I love getting all of them, there is always something I learn new!
Thank you for sharing!
post #7 of 28
Thread Starter 
I actually cut down the chili powder by half. It's the same rub I used on the shoulder but I adjusted a bit for the brisket. Your last masterpiece with the cocoa sounded awesome. I thought I'd keep it simple for my first brisket. wink.gif

Let the Midnight Special shine 'er light on me,
Let the Midnight Special shine 'er everlovin' light on me.

The DJ must know I'm pullin a late niter. I love Creedence. :)
post #8 of 28
Thread Starter 
Making progress. At 135 after a 45 minute stall at 127. PDT_Armataz_01_08.gif

post #9 of 28
It is well worth the wait!! are you pulling or slicing?
I just saw John at the Stage Coach Festival out here in May, Damn he rocked the house..how bad can the stall be?? It' Monday night, a little brew pop, a lot of CCR kickin' back and smoking...no pressure, no where to be...Awesome for a Monday nite I say! Especially in beautiful Kentucky! I am with ya! waiting for that final Q-VUE!!
post #10 of 28
Thread Starter 
I plan on slicing. Going to take it to 180 then foil it and wrap it in towels then into the cooler for an hour or so. It has cooled off outside now. 77 degrees but humid. pit temp at 220/225. I've quit making smoke (mesquite/hickory) but I am using mostly wood now. Got some split oak on there and it's making some nice coals. There's still a little smoke from the oak splits but not much. Oh ya temp is at 156. gettin kinda sleepy. PDT_Armataz_01_08.gifwink.gif

Do Do Do lookin out my back door.
post #11 of 28
Thread Starter 
Nearly done.

post #12 of 28
If your slicing pull it now and wrap. Just my HMO.
post #13 of 28
Thread Starter 
Pulled and wrapped. whew.biggrin.gif
post #14 of 28
nice smoke. Did you eat it before the final pics????? LOL
post #15 of 28
Looking good! Sounds like a tasty rub, also.
post #16 of 28
Wow, his times looked familier, and if he's anything like me, we probably won't be hearing form him until noon or so. smile.gif

Nice looking brisket..
post #17 of 28
Where is it?? ARGH!! I go to work ran to the computer, rushed right to this post, and no pix icon_sad.gif
Talk about a pump fake! lol! Ok I know I got to bed before you last night so I will give ya some time to rest up! I will be checking back for my drool-vision!
post #18 of 28
ya bud, u lead us on in chat last night and we all lookin but there no "smokin gun"!!!! LOL. we give you a break and let u reprieve yourself when u get them pics in tonite after work... sounds good but a pic is worth a thou and saves on the typin!!!
post #19 of 28
Thread Starter 
OK ok ok. They called me in to work early. about 10ish. ;) Just got in and this is the only pic ready so far. This is when i pulled it off and wrapped it. Back with more pics in a bit. wink.gif Oh ya I saved some liquid gold. gotta decide what to do with it.

post #20 of 28
Thread Starter 
Here's the final Q-view. The family says this is the best meat I've smoked so far. They really tore into it. There's gonna be some mighty tasty sammies coming from this smoke. Thanks to all of you that helped me stay patient last night and into the morning. You were right, it was worth it. wink.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket tonight!