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Yet another monster Brisket - With Qview (of course!)

post #1 of 14
Thread Starter 
Hi Guys,

I picked up a monster brisket yesterday weighing in at just under 15#

Monster brisket trimmed

I trimmed it up (see above) and injected (using my new Dial-O-Matic Food Pump)and dusted with my own rub:

Injected, dusted, and covered with honey, ready for sleepy time.

I got the grill started this morning and have taken it out to rest (damn thing gets more rest then I do)

Resting, redusted

It's current 17 degrees out and looking wonderful

The weather is coming, freezing rain and snow, and it's going to be a long smoke. Wish me luck!
post #2 of 14
post #3 of 14
Man, I've had great weather here all day yesterday and lastnight..still is beautiful out...sun is up now, high clouds and upper teens for the past several hours...NO WIND for the past 18-20 hours...that, btw, is unheard of...well, almost. They should change the state's name from "wonderful" Wyoming to "wickedly windy"...we have several large wind farm projects (electric generating wind turbines) completed and more under construction already.

I feel guilty about the nasty stuff everyone else is getting...I'll try to send some smokin' weather your way ASAP, and drive that nasty crap out into the atlantic, OK?

Block the wind, at all cost...your smoker will thank you for it!

Good luck, bother!

post #4 of 14
Everything looks wonderful for now but what are you smoking this thing on and at what temp you know the whole realm of questions.
post #5 of 14
It all looks good except the weather....Would like to have seen that monster injector in action tho...Good luck with yer smoke and keep us posted. Can't wait for the finished pics....tongue.gif
post #6 of 14
Thread Starter 
trying to keep the temps around 250, though it is really difficult with the wind. Keeps fluctuating between 220 and 280.

As always, for me anyway, it's on a Brinkmann modified SnP.
post #7 of 14
Hang in there buddy! You can do it, just tend that baby well. PDT_Armataz_01_34.gif
post #8 of 14
Thread Starter 
So they weather has rolled in, pretty much as predicted. Mostly snow at least:

Brisket is sitting at 158 or so, smoker is holding temp pretty well. I whipped up a batch of ABT's.

Smoke is a little thick right now as I just added some coals. "Reduced" to using Kingsford blue as I have not been able to come up with any RO lump locally lately.

In the meantime I decided to clarify some of the fat

Waste not, want not!

I'll keep you up to date.
post #9 of 14
Thread Starter 
Thanx Rivet. It's actually not too bad. Smoker is right out the back door and it has warmed up some.
post #10 of 14
looking really good. cant wait to see that big bot all ready to chow. i need to get a hunk of meat out to thaw.PDT_Armataz_01_12.gif that little extension on the SP keep smoke in better i assume? hows it work. i have the same smoker.
post #11 of 14
Thread Starter 
Leaving it mostly in tact since I am going to be reheating next weekend for a party we have. Pulled it about 2 hours ago. Let it cool down and cut a couple of slices off after separating out the point from the flat.



I should have foiled it, the thinest end got a bit more bark then I like on it. Other then that the taste was fantastic!

I'm looking forward to reheating next weekend and serving to the crew.
post #12 of 14
Looks like it came out great...PDT_Armataz_01_37.gif
post #13 of 14
Thread Starter 

Should have foiled. Part of the flat got charred but other then that the little bit I had tasted great. Hope it heats up well. It should.
post #14 of 14
Looks great that will feed a small army or my kids and I ..
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