1st Brisket in a few years and a posting test

[gmc2003]

I haven't posted anything in a long while. So please bear with me.

Well I was at Costco the other day with the wife and I saw some full packers at a reasonable price. To make a long story short after walking around the store picking up the other stuff that was on our list. I decided to go back and revisit the briskets. Going though all of their stock I held one particular one up and looked at my wife. She noded her head yes and into the basket it went.


At $6.49/lb that's pretty cheap for my neck of the woods.

Besides the deckle and some of the fat cap. I trimmed off the tip of the flat(mostly so it would fit on the pan)

Well it's now resting in the fridge. I'll be smoking it on the 26" kettle, and will post up how it turns out.

Till tomorrow.

Chris

 

[smokerjim]

Looking good, I'll check back tomorrow for the finale

 

[indaswamp]

I am along for the ride...

 

[gmc2003]

Looking good, I'll check back tomorrow for the finale

I am along for the ride...

thanks guys. I wasn't sure I'd remember how to post pics.

Fingers are crossed
Chris

 

[912smoker]

In like flint! Gonna be GOOD!
What the idea for rubs?

Keith

 

[gmc2003]

Thanks Keith, I rubbed it down with a combo of Moe Cason brisket rub and Kinders Cowboy butter.

Chris

 

[JLinza]

Im in...

 

[Rafter H BBQ]

Lookin great Chris, I’ll try to ride shotgun… but seems the cab is full! I can ride in the back with the cooler! My style anyway!

And is the beer pole going to make an appearance?!

 

[Compulsive Smoker]

I’ll be over around dinner time tomorrow!

 

[gmc2003]

Im in...

Thanks John The pressure is on.

Lookin great Chris, I’ll try to ride shotgun… but seems the cab is full! I can ride in the back with the cooler! My style anyway!

And is the beer pole going to make an appearance?!

Pile in Justin there's always plenty of room

I’ll be over around dinner time tomorrow!

I'm shooting for around 600. I'm about an 30min from the Canadian border in Vt.

Chris

 

[gmc2003]

Update: So last night I was looking in the fridge and saw a pack of thick cut bacon unopened that I took out of the freezer a couple of days ago. I thought why not whip up a batch of pork-shots. Well the taste was there, but they came out looking like crap. I'm assuming that freezing the thick sliced store brand was a no-no. A lot of the bacon crumbled when separating the slices. I did the best I could and like I mentioned the taste was still there.

The finished product. I wouldn't serve them to guests, but for the wife and I no issues.

I had a few slices of Kielbasa left over, but not enough bacon to form the cup. So I made a deconstructed version of the pork-shot. Stack a bacon fragment on top of a sausage wheel. Cook until the bacon is done. Dip into BBq sauce, and top with cheddar cheese. Put back on the smoker until the cheese is melted. Tasted really good. I did the same thing to chicken nuggets a year or so ago.

Onto today I popped the brisket on the kettle around 6:00am. Remember the tip of the flat I trimmed well that went into an aluminum pan sitting under the brisket. Looks like I forgot the rub - bummer.

The the main attraction goes on the top shelve.

...and a mere 6 hours later I'm up to 160*. I'm thinking I may just power my way thru the stall. I'm smoking this brisket around 325+/- and it seems to be cruising. I'll let you know if I'm forced to take a detour later.

C-ya in a few. BTW i'm cooking with the fat cap up.

Chris

 

[gmc2003]

Ok we're a eating. First up the beer pole!!!! The one on the right is on it's way out and the left is on it's way in.

First slices:

Oh so good and juicy. Thanks for hanging with me.


Chris

 

[Rafter H BBQ]

Awesome Chris, that brisky looks mighty tender and tasty!

Nice work on the dual beer poles… man with a plan… one for finishing and one for starting another!

Nice job Chris!

BTW, the back of the truck was fine… had a small breeze and got to try some new to me beers!

 

[indaswamp]

Fine job on the brisket man! How long did it take to finish?

 

[gmc2003]

Awesome Chris, that brisky looks mighty tender and tasty!

Nice work on the dual beer poles… man with a plan… one for finishing and one for starting another!

Nice job Chris!

BTW, the back of the truck was fine… had a small breeze and got to try some new to me beers!

Thanks Justin. I have a whole pot of dripping that I didn't need. So tender and juicy.

Fine job on the brisket man! How long did it take to finish?

Appreciate it Keith. In total it was between 9 to 10 hrs. With about a half hour cooler rest.

Chris