BRISKET - 12 lbs Packer. Overnight Smoke - QVIEW Heavy

[thunderdome]

[h3]Picked up a 12 lbs packer @ Walmart on Saturday. I ran in there last week for something, and noticed their Briskets were significantly less than the grocery store. Also, I decided to try my first overnight smoke. I figured using the high/low alerts on the remote would wake me if I needed to shut or open the valve on the drum. Also, I went by BBQ Island Friday afternoon and got a bag of my favorite lump charcoal, and some cherry wood chunks for smoke.[/h3]
Here's the fuel & smoke

http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5289.jpg​

 

Loaded up my basket to the top for the first time. Used over 1/3 of this bag and mixed the cherry wood chunks throughout
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5291.jpg
 

11.79 lbs @ $2.18/lbs - Very reasonable compared to the grocery stores around here
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5294.jpg
 

Here she is, rinsed and awaiting the injection and rub
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5296.jpg
 

A much sweeter apple juice than normal. These Jumex juices are great for injectionshttp://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5302.jpg
 

Decided to use these 3 rubs to layer on. The Ace of Hearts team has won brisket comps w/ the Memphis Style, and i like the KC Champ on anything. The Cookshack Brisket rub (most traditional) was applied at the end as I put it on drum
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5303.jpg
 

All injected and rubbed
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5304.jpg
 

Threw on the drum @ 8:45 PM Saturday night. I kept the remove received by the bed with the high alarm set at 250 degrees, and low @ 210. Here is the temp the drum was holding @ 7:00 AM Sunday morning.
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5307.jpg
 

My first glimpse at it since I put it on
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5310.jpg
 

I checked temp, and thick part of point was @ 180 after 12 hours. So I brought inside and split. I sneak attacked a piece off it
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5314.jpg
 

Here's the point cubed up for Burnt Ends
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5315.jpg
 

I hadn't made any BBQ sauce, so I just used a mixture of the 3 Little Pigs KC Championship Rub with some SBR's
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5317.jpg
 

Here they are after being back on drum for 2 hours
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5322.jpg
 

These made it all worth it...14 hours for these lil meat marshmellows
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5328.jpg
 

Here's the flat, slices, and some shredded for the wife
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5338.jpg

http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5341.jpg
 

Here's my dad's fathers day present. Finishing sauce brushed over the slices of the flat
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5349.jpg
 

Here's my wife's plate. Some egg noodes, brown gravy, and shredded brisket
http://s971.photobucket.com/albums/...ker Brisket/?action=view&current=IMG_5361.jpg

 

[Bearcarver]

That all looks Awesome, TD!!!

I have to ask---Is that 85˚ the ambient temp in Arizona at 7 AM ????

I know it's not the meat, so is it actually that hot there, that early?

Bear

 

[gotarace]

Great looking Brisket Thunder...all three meals look excellent!!! Thanks for the Q-View.

 

[thunderdome]

That all looks Awesome, TD!!!

I have to ask---Is that 85˚ the ambient temp in Arizona at 7 AM ????

I know it's not the meat, so is it actually that hot there, that early?

Bear

That is correct Bear. It was a hot weekend. Swimming weather at about 6:30 am
 

 

[Bearcarver]

Sheeeesh !!!!!

 

[meateater]

Awesome, that's a beast! I got to try burnt ends one day. Maybe I better start shopping at wally world thats a great price. 

 I hear ya on the heat, summer doesn't start till tomorrow. 

 

[eriksp]

Great Pictures.

Nice looking smoke ring. I never use the Alarm on my Maverick but your making me jealous. I have to find the directions.

 

[alaskanbear]

Looks delicious!!

Rich

 

[raptor700]

Freakin' great TD!

I  Love burnt ends ( meat marshmallows) as you called them.

They are my favorite part.

The slices look good too

Thanks for the Qview

 

[scarbelly]

So my friend did you really need to use a smoker or just allow the ambient temp cook it for you. Looking great man. 

 

[SmokinAl]

 Not much more to say than that!

 

[fpnmf]

The plate is fabulous!!!

  Thanks!

  Craig

 

[terry colwell]

That all looks Awesome, TD!!!

I have to ask---Is that 85˚ the ambient temp in Arizona at 7 AM ????

I know it's not the meat, so is it actually that hot there, that early?

Bear

Bear,,

 I got up at 5:30 this morning  to start my Pork Shoulder and it was 80 degrees when I woke up.... lol... PA must be nice and cool in the morning....

 

[seaham358]

That's one GREAT looking Brisket.. Good job.. Like the pics.. 

 

[thunderdome]

    Quote:

Sheeeesh !!!!!

I know..our summers are when the smoker doesn't get used as much. Too damn hot out, and the i think 2 pieces of charcoal would put the drum @ 250 haha

Awesome, that's a beast! I got to try burnt ends one day. Maybe I better start shopping at wally world thats a great price. 

 I hear ya on the heat, summer doesn't start till tomorrow. 

Thanks, Burnt Ends are what dreams are made of
 

Great Pictures.

Nice looking smoke ring. I never use the Alarm on my Maverick but your making me jealous. I have to find the directions.

Thanks eriksp. This was my first go at it, pretty easy. Worked well

 

Looks delicious!!

Rich

Thanks Rick

Freakin' great TD!

I  Love burnt ends ( meat marshmallows) as you called them.

They are my favorite part.

The slices look good too

Thanks for the Qview

Thanks, Burnt Ends were my favorite part

So my friend did you really need to use a smoker or just allow the ambient temp cook it for you. Looking great man. 

I could make some jerky just by pushing the black drum otu into the sun for sure. I may need an Amazin Smoker afterall

Quote:

 Not much more to say than that!

Thanks Al!

The plate is fabulous!!!

  Thanks!

  Craig

Thanks Craig
 

That's one GREAT looking Brisket.. Good job.. Like the pics.. 

Thanks seaham358

 

[realtorterry]

Wow that all looks good thunder!! Been hot on the river here too, 115 Saturday! Cheese is outta the question!

 

[sunman76]

 Not much more to say than that!

THIS +1

 

[bluebombersfan]

That is correct Bear. It was a hot weekend. Swimming weather at about 6:30 am
 

 Gotta love that!!! 

 

[oldschoolbbq]

  Thunder, all that Grindage looks simply Marvelous. I will be going to Wally World this week and I am hoping the prices have taken thier usual $1.86 Summer price.That's when I normally load up on my Brisky......freeze and have a larder of them for later.That and I get Ribs at Sammy's by the case,cheaper and good Spares...

  I enjoy the overnighters;friends the talk to, drinks flowing(H2O for me,but...),smoke wafting through the moonlight. Doesn't get better than that

Have fun and ...

 

[rp ribking]

Wow, nice Qview. Great lookin' brisket, the brisket over noodles is interesting. Your Dad is real lucky. My Dad is always wanting a 1/2 of a brisket when I smoke them.