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

Birthday Brisket!

post #1 of 6
Thread Starter 

I decided that turning 38 was a good enough excuse to cook myself a brisket - course any excuse would have sufficed really... heh-heh. So I invited some friends and family over later today for a BBQ. Rubbed the brisket yesterday around 3:00 in the afternoon, then wrapped in saran wrap and foil and put back in fridge for a while.

 

Got the smoker set up for a minion with a mix of hickory and mesquite.

IMG_0921.jpg

 

 

Pulled the brisket out of the fridge about an hour before I was going to put it on.

IMG_0923.jpg

 

 

Still think the night pictures of fire are cool, course that could just be because I was tired and it was 12:30 AM... lol. 

IMG_0924.jpg

IMG_0926.jpg

 

 

Put the brisket into the smoke at 1:00 AM, stayed up for another hour to  make sure everything was stable and running then went to bed.

IMG_0927.jpg

 

 

Woke up at 5:00 AM to let the dogs out and check on the smoker. Was running true and steady at 200° right where I left it. Went back to bed for another 3 hrs. of snooze time, woke up and the smoker had dropped 20° to 180°, so I opened all the bottom vents and stirred the coals. Once it got back up to 200° I closed the vents to 3/4 closed and it has been running steady since. Currently the brisket is at 167° internal temp. and I am planning on putting it in the foil pan with the drippings at 170°.

 

I will post more pics later on when I foil it. Thanks for looking :)

post #2 of 6

It's not the middle of the night and I think those fire pics are cool too.  Finished product should be great.

 

And, Happy Birthday.

post #3 of 6

happy birthday and yep cool fire pics

post #4 of 6

Well Happy Birthday and yes the night fire pics are really cool too. Now the brisket looks good so enjoy and good eating to you and yours.

post #5 of 6

Agree the night fires are cool, great pictures.  And HAPPY Birthday!  

post #6 of 6
Thread Starter 

So finally got to pull the brisket off at 1:30...... goood stuff! And some liquid gold in the pan

IMG_0929.jpg

IMG_0930.jpg

 

 

Here are a couple of shots showing the removal of the point from the flat. I know this is a tough one to try to explain to people, so I figured some pictures might help.

IMG_0931.jpg

IMG_0932.jpg

 

 

Chopped up the point for burnt ends and decided some chopped up hot links would be good as well.

IMG_0935.jpg

IMG_0936.jpg

 

 

Here is the sliced brisket..... fork tender and tastey!

IMG_0937.jpg

 

The pan juices were so intense I had to expand them with some chicken broth and water, made almost a full quart of very meaty tasting ajus!

IMG_0938.jpg

 

 

And last but not least, the burnt ends and hot links..... mmm, mmm, good!

IMG_0940.jpg

 

Thanks for looking!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Birthday Brisket!