10 lb brisket for sat am

[lemans]

So at 4:00 am this baby is hitting the smoker..
Stay tuned..

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• lemans
• Nov 11, 2016

 

[bmudd14474]

Can't wait to see the results.

 

[pc farmer]

I won't be up at 4 am but will check in at 7.

 

[lemans]

Already injected with beef broth, beef concentrate and I tbs of my rub..
8 hrs in fridge then coat with lea and Perrins and put on the rub..
As soon as WSM settles down to 250 . I will put it on

 

[bmudd14474]

I won't be up at 4 am but will check in at 7.

Actually I believe that he is on the west coast so 4 there is 7 your time so it will be perfect timing for you Adam.

 

[pc farmer]

Actually I believe that he is on the west coast so 4 there is 7 your time so it will be perfect timing for you Adam.

Perfect

 

[lemans]

I'm in New Jersey so 4 am is 4am ..
On the west coast its midnight

 

[pc farmer]

I'm in New Jersey so 4 am is 4am ..
On the west coast its midnight

I thought you was on the east coast, but I could have been wrong.

 

[bmudd14474]

I'm in New Jersey so 4 am is 4am ..
On the west coast its midnight

I thought you was on the east coast, but I could have been wrong.

Well there you have it. Sorry I thought west coast because the timezone on your profile says Pacific. Live and Learn. :biggrin:

 

[chilerelleno]

Will be awaiting pics of succulent smoked excellence.

 

[SmokinAl]

I'm in too!

Al

 

[hardcookin]

So at 4:00 am this baby is hitting the smoker..
Stay tuned...

I'm doing a 10lb flat today also. 28 degrees here this morning.
Enjoy your smoke Thumbs Up

 

[lemans]

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• lemans
• Nov 12, 2016

3:30 am .. chimney glowing and the 22's charcoal ring ready to rock.

 

[lemans]

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• lemans
• Nov 12, 2016

Wortershire sauce as the sticking agent and the rub..
I will let it sit 1/2 hour ..

 

[lemans]

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• lemans
• Nov 12, 2016

Here is one of my trusty 22's waiting to stabilize at 260-270

 

[lemans]

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• lemans
• Nov 12, 2016

6:30 am and ready for first mopping . My injection with some vinegar

 

[lemans]

Sorry left out the most important part( way to early in the am) I'm using three nice hunks of cherry wood.. goes great with beef and my spicy rub..

 

[lemans]

So at 9:15 the IT hit 203..I did the toothpick test and it's done..so much for the 1.5 hours per lb!!
10 lb should have taken 13-15 hours.. this was done in 5 and a half..
At 225 it would have taken that long but at 260 it cut the time in half.
So now the brisket is wrapped in plastic , aluminum foil an a couple of towels, an placed in the cooler for 3 hours.. I guess we are having brisketlunch instead of dinner. Not a bad thing..
More pictures when it is in wrapped.

 

[lemans]

So the wife wants the brisket for dinner. Do you think it will hold for 6 hours wrapped in the cooler? Or will it kill it?
Answers??

 

[mowin]

I'm thinking brisket for lunch, and dinner. :drool. Seriously though, the longest I've held one was 4.5 hrs. It was still steaming hot, and fantastic.