brisket in the smoker as of now

Discussion in 'Beef' started by bbqchris, Mar 7, 2008.

  1. so i had a tiny bit of a surprise when i gave the brisket i purchased earlier in the week a rub down last nit.

    i was expecting a packer brisket (tried asking for one but butcher hadnt heard of the term) and what i think i got is the point and flat alreadly seperated (pls if someone can point this out it be good)

    smaller cuts of meat equals a quicker smoke anyways i figure (and i got up abit late this morning to start it all - damm snooze)

    i was getting awesome TBS at the beginning but it has started to go sorta white as pictured now.... trying to get the temp around 225 - bit trickey.

    i have 2 big chunks and 3 smaller chunks of hickory in the smoker - how often should i look to replace. I'm trying not to open the door for the 1st 3hrs from what i read somewhere else

    will post more q-view later on guys... wish me luck
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  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    The smoke looks great bbqchris-that's is the TBS we're looking for-not big billowy clouds of white smoke. When I put wood in my GOSM I try to keep it to 3-4 tuna can sized pieces-more than that will create the billowy stuff. I usually add more wood to the box about every hour or so-

    The meat looks like a couple of brisket flats to me-but then Ma Dutch keeps reminding me that I need my eyes checked-[​IMG][​IMG]
     
  3. ok rodger every hr or so... do i get rid of the whats left of the previous chunks of wood from the smoker box before adding to it? regards
     
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    If I see that the wood chunks won't have good contact with the bottom of the smoke box, I'll dump them out. Mostly, I'll just push the ash and embers off to one side when adding more wood. Usually on a long smoke I'll empty the box at least once. I make sure that the door is closed so I don't get any ash blowing back into the smoker.
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Looks real good and I agree with Dutch, those both look like flats. Going to be a lot of good eating at your place pretty soon.
     
  6. desertlites

    desertlites Master of the Pit OTBS Member

    yup Cris from the pics all looks good
     
  7. and now in go the atb's for an early afternoon munch. i put them in the bottom rack and will take out after 1.5 hrs i think or untill bacon is crispy.

    more q-view to come
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  8. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Chris, what time did you start those briskets? Got any pics of the smoke in progress??
     
  9. so i started at 10:30 am sat morning here. its just about 1:15 pm now and ill go take some pics and come back and upload :)

    ps when should i start using the mop?

    upload'd pics now
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  10. I started mopping mine after about 1.5- 2 hrs into the smoke...about every hour or so
     
  11. just about 7pm now and the bottom brisket is at 186 F whilst the top one is around 180 F (and its the smaller brisket too).

    in progress of making jd sauce (yumm) and some mash + corn too for dins.

    after i foil and towel wrap - how long should i leave until slicing

    more pics too come
     
  12. still a few more to come :)
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  13. so i have freezed the other brisket for next friday night im thinking - by the way what is the best way to heat that up? it would be prollly around 3 pounds now i think.

    not bad for my first smoke if i say so for myself - such a nice dinner, and nibbling on the shredded bits after when i was pulling/slicing it up was *drools homer style*

    cheers for the help all - couldnt have done it without this forum
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  14. fritz

    fritz Meat Mopper

    Looks great chris!!! To reheat i usually slice and vacuum seal in nice portions, then just drop the bags in hot/boiling water. Comes out like it just came off the smoker. This method does not change the texture of the meat.
     
  15. :S any suggestions for if i dont have a vacuum sealer? (looking into getting one!!) i just have the meat wrapped in foil and then in a plastic bag in the freezer for this time round...
     
  16. richtee

    richtee Smoking Guru OTBS Member

    Great job, Chris! I like the bark and a nice smoke ring showing plenty of quality smoketime on the meat. POINTS to you!
     
  17. richtee

    richtee Smoking Guru OTBS Member

    As with freezing anything, just try to remove/exclude as much air from the product packaging as possible.
     
  18. lc in va

    lc in va Meat Mopper

    looks great keep on smokin.
     
  19. desertlites

    desertlites Master of the Pit OTBS Member

    Hot damn Chris thats 1 fine first smoke not a schabby choise of beer also.your hooked now!
     
  20. rw willy

    rw willy Smoking Fanatic OTBS Member

    Tha looks good! Love the empty plates.
    I was worried about my smoke the first time with the GOSM. I did the coffee can mod, for my next smoke. It really smoked fast, steady and blue. No white. Use chips and a chunk and add every hour or so. Not preaching, your stuff looks good and it sounds like you hit it dead on. Just food for thought.
    The link is to my thread with pics of my mod. It may or may not be needed for you.
    http://www.smokingmeatforums.com/for...235#post158235
     

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