Brisket tonight!

smoking gun

Smoking Fanatic

Original poster

OTBS Member

Jul 12, 2008

677

76

Crestwood Kentucky

• Aug 5, 2008

• #1

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.

 

tybo6

Smoke Blower

Jul 4, 2008

140

10

Newalla,Oklahoma

• Aug 5, 2008

• #2

Good luck....And remember we need Q-View!!!!!!!

 

bbqgoddess

Master of the Pit

OTBS Member

SMF Premier Member

May 13, 2008

1,300

11

TEMPLE CITY, SO CALIFORNIA

• Aug 5, 2008

• #3

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!!!

 

smoking gun

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 12, 2008

677

76

Crestwood Kentucky

• Aug 5, 2008

• #4

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

 

smoking gun

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 12, 2008

677

76

Crestwood Kentucky

• Aug 5, 2008

• #5

Rubbed n ready.

 

• 

Reactions: liquidsteel

bbqgoddess

Master of the Pit

OTBS Member

SMF Premier Member

May 13, 2008

1,300

11

TEMPLE CITY, SO CALIFORNIA

• Aug 5, 2008

• #6

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!

 

smoking gun

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 12, 2008

677

76

Crestwood Kentucky

• Aug 5, 2008

• #7

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.

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. :)

 

smoking gun

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 12, 2008

677

76

Crestwood Kentucky

• Aug 5, 2008

• #8

Making progress. At 135 after a 45 minute stall at 127.

 

bbqgoddess

Master of the Pit

OTBS Member

SMF Premier Member

May 13, 2008

1,300

11

TEMPLE CITY, SO CALIFORNIA

• Aug 5, 2008

• #9

PATIENCE!
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!!

 

smoking gun

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 12, 2008

677

76

Crestwood Kentucky

• Aug 5, 2008

• #10

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.

Do Do Do lookin out my back door.

 

smoking gun

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 12, 2008

677

76

Crestwood Kentucky

• Aug 5, 2008

• #11

Nearly done.

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Aug 5, 2008

• #12

If your slicing pull it now and wrap. Just my HMO.

 

smoking gun

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 12, 2008

677

76

Crestwood Kentucky

• Aug 5, 2008

• #13

Pulled and wrapped. whew.

 

bb53chevpro

Master of the Pit

OTBS Member

Dec 29, 2007

1,846

12

• Aug 5, 2008

• #14

nice smoke. Did you eat it before the final pics????? LOL

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• Aug 5, 2008

• #15

Looking good! Sounds like a tasty rub, also.

 

solar

Smoking Fanatic

SMF Premier Member

Jul 26, 2008

650

15

St. Petersburg, FL

• Aug 5, 2008

• #16

Wow, his times looked familier, and if he's anything like me, we probably won't be hearing form him until noon or so.

Nice looking brisket..

 

bbqgoddess

Master of the Pit

OTBS Member

SMF Premier Member

May 13, 2008

1,300

11

TEMPLE CITY, SO CALIFORNIA

• Aug 5, 2008

• #17

WELL!!!
Where is it?? ARGH!! I go to work ran to the computer, rushed right to this post, and no pix

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!
Kel

 

erain

Master of the Pit

OTBS Member

SMF Premier Member

Feb 2, 2008

2,678

30

cental minnesota

• Aug 5, 2008

• #18

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!!!

 

smoking gun

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 12, 2008

677

76

Crestwood Kentucky

• Aug 5, 2008

• #19

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.

Oh ya I saved some liquid gold. gotta decide what to do with it.

 

smoking gun

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 12, 2008

677

76

Crestwood Kentucky

• Aug 6, 2008

• #20

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.

 

• 

Reactions: liquidsteel