MULE'S 4THish JULY BRISKET. WITH LONG QVIEW!

Discussion in 'Beef' started by themule69, Jun 30, 2013.

  1. Here goes a brisket for the 4th of July Kind of. It's about a 12 pound packer. Not sure what I will be smoking in. But the temp will be in the 225-240 range. IT will be about 195 toothpick test for final. I will be making burnt ends with the point (if things go well the point will be the only burnt part). I will be cooking fat cap up the whole time. No foil till time for it to rest.

    I rubbed it down with EVOO and my rub. Wrapped it and into the project fridge it goes.


    I should have waited 10 min. before I took this Pic. for the rub to set.

    More to come.

    Happy smoken.

    [​IMG]David[​IMG]
     
  2. fwismoker

    fwismoker Master of the Pit

    NO SCUSES Mr Mule!   LOL...  long Q view[​IMG]
     
  3. Trust me my friend it will be long. It is still June[​IMG]  Read the title [​IMG]

    Happy smoken.

    David
     
  4. I can't wait to see how it comes out.   Delicious I'm sure. 

    Just remember when you make the burnt ends that you are required by federal law to ship all Woman Candy my direction.  [​IMG]     

    Looking forward to the post smoke Qview!
     
  5. [​IMG]After that last trip to the wood shed[​IMG].......I'm a believer[​IMG]. No man candy will be mailed[​IMG]. Now grab a[​IMG]  and wait for more Qview.

    Happy smoken.

    David.
     
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    I'm in.

    [​IMG]
     
  7. Thanks bud. Let me buy you a[​IMG]. It is going to be a long ordeal

    Happy smoken.

    David
     
  8. David, we are waiting patiently.

    I got a feeling that after watching this, I will need to do one for the 4th.
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will be watching.
     
  10. Nice ride you have!

    Happy smoken.

    David
     
  11. suie

    suie Meat Mopper

    I'm going to do a brisket for the 4th too, so count me in to see yours! [​IMG]
     
  12. Thanks, You too.
     
  13. Well the smoking has begin I decided to use the UDS.

    About 2/3 basket of charcoal with apple and hickory sticks mixed in.


    A charcoal chimney  to start it all. If you don't own one you should.


    Got the TBS going.


    Brisket in foil pan with a rack under it. Fat cap up. Trimmed just a little.


     rack for foil pan. NEVER EVER FORGET. THE SECRET IS IN THE SAUCE. It helps the cook.


    OK we are smoking. this will be an overnight smoke. the lid will not open till in the morning. I mean the lid to the smoker. I will not foil till i pull it out to rest. I put 2 beers in the pan.

    Happy smoken.

    David
     
  14. Looking good so far.. keep em coming. 
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You gonna stay up overnight or can u trust it enough to go to bed
     
  16. I will sleep like a baby!
     
  17. Thank you. I see MAN candy in my future![​IMG]
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    THIS is why I wanted a uds.

    Looks great so far.
     
  19. After you get it dialed in. It is hands off. The first smoke i did in my UDS was a overnight brisket. Dialed it in and went to bed. Without Air it can't flare up. Worst thing it can do is die. It will have a little temp swing i'm sure. But if i'm trying to hold 225-240. 200 or 275 won't hurt much. I use brown sugar in my rub. So I prefer under 250. but what ever happens will happen.

    Happy smoken.

    David

    Now when are you going to get your UDS up and smoking?
     
  20. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Soon. Be patient.
     

Share This Page