Bottom Round first beef and now - Brisket TONIGHT! pics added

[shmitty]

https://statich.smokingmeatforums.com/f/fb/fbeccc0b_photobucket-21999-1339459269939.jpeg

https://statich.smokingmeatforums.com/1/16/1638fcc2_photobucket-17720-1339459315665.jpeg

First time w/ beef I wanted to do a brisket but Hyvee quit selling them so I settled on the bottom round until I can get to the butcher. 

 

[pops6927]

Nice looking bottom!  What temp go going to internal?  I'll bet it will be absolutely delicious; looks like you've done the before with that great lookin' smoker!  Keep us posted with lots of Qview so we wreck our keyboards drooling!  (Dang!  Several years ago we had a see-through roll-up impervious waterproof keyboards!  And I never bought one!  If I'd only known now, lol!)

 

[shmitty]

160 should put it @ 170 want to break it down fairly well. I have done alot of chicken and pork wanted to get comfortable w/ the cheaper stuff before I went to beef it is my first year of smoking kind of explained the chain of events that put me into this smoker in my introduction thread.
edit*
I left my smoker open last night during the rain leaving lots and lots of moisture so hopefully its not as dry as I'm thinking it could be.

 

[shmitty]

Here's the piece I trimmed off the end that I took off  @ 160 I smoked this w/ white oak and this probably 1lb piece took about 8 hours smoker was around 225-240. https://statich.smokingmeatforums.com/d/d2/d2b59f22_photobucket-9434-1339484979310.jpeg

 

[driedstick]

Looks yummy and nice ring to it. Looks like you have a nice view from your smoker is that all your ground??

 

[smokinhusker]

Looks pretty dang good! Love the smoker too.

 

[shmitty]

double sorry

 

[shmitty]

Looks pretty dang good! Love the smoker too.

Tyty!

Looks yummy and nice ring to it. Looks like you have a nice view from your smoker is that all your ground??

Nah not mine maybe someday but for the moment the guy who owns it doesn't want to sell :( .That's about 4 ft off my back porch though I pull the smoker around to the side of the house w/ the least  wind so it could be pretty much anywhere in my yard! 

 

[barnesski1]

Nice Q!!

 

[shmitty]

Finally got to do a brisket! Smoked 100% w/ hickory  my wife and 3 year old were litterally fighting over the next slice when I was cutting it up lol! Planned on letting it go to 180 but it stalled @ 155 for 1.5 hrs and I was impatient so pulled it off. It was 110% better then that bottom round as far as texture and tenderness goes. 

https://statich.smokingmeatforums.com/0/0a/0ade2984_photobucket-26291-1340678992408.jpeg

 

[jrod62]

Looks good