Brisket Q-view heavy ...

[oldschoolbbq]

Started at 8am with a fire start , then at 8:45am I brought the meat out and prepped and placed it in "Flo's" belly for some Love.

So here are the beginning shots ,nice 15+lb.Brisky , Coarse Salt and CBP ,right temp. ,and good TBS

  Notice the Umbrella, tried to rain on my parade , so I covered the cook chamber ; then it quit...

This baby will be a about 23hrs. @ around 225*f.  Now grab your Popcorn and kick back, I'll check in with more later...

Have fun and...

 

[jimf]

23 hours of awesome!!  cant wait to see how that monster turns out

 

[scarbelly]

Looks like a great beginning Stan

 

[smokinhusker]

 

[oldschoolbbq]

Well, right at 4hrs. in and...

hit the bull's eye...

, here's Jr.'s and my refreshments...mine is the Coffee

.

The smoke still Blue...

 and running smooth . This is the life ; good friends (yes , my boy is my 2nd. dearest friend ) Mom's first

.Hehehehe...

More of the show and tell later , but don't get excited yet , remember I don't open the lid... so get more Popcorn and another drink ; this is gonna be a long ride...

Have fun and...

 

[cdldriver]

got to love the coffie

 

[driedstick]

Dang nab it man you are killing me so early in the day, I dont think I could last that long - Looks great and very tastey I think I can smell it from here. Good Luck we will be watching.

 

[africanmeat]

Man his a good start

 

[barnesski1]

 

[realtorterry]

I"m in

 

[shoneyboy]

 

[pineywoods]

Looks like a great start Stan

 

[raptor700]

 

[rabbithutch]

15 hours to go. Hmmm! If I start right now and lead-foot it . . . naw, I'd never get there before it was all gone!

Looks great, Stan!

 

[cdldriver]

I could If i wasnt in NC

  stan way to go

 

[oldschoolbbq]

O.K., I have a little story for you and an intresting end...

You saw that I had a 15.36lb. Brisky , well when we went to get it they went in back and cut it fresh ,not pre-frozen , a BIG difference it turns out ,plus it was folded in half in the package (should have shown that)... but when I saw it I thought of a couple of years ago someone posted about folding a Brisky. Tried it with the Wally World frozen hunks and no difference.

Today , however , I would like to announce that I have "Finished" a 15+lb. in 10 hours ... Now you saw the weight , saw my temps.(within 15*f of 225*f ) and that you didn't see the thing till the end , and no foiling at all ; now gaze upon my creation...(drum roll)

time to split the flat off and chop the Point for ends...   the toothpick test was ...

like Butta...

Opps , got a little Flat in the Ends

...

gonna put them Ends back on for a while....

and the final shot , nice and tender ,juicy and Oh so goooood

.

Can't believe I finally got all the shots I wanted , beginning to end ...I pulled this Brisket off at 7pm, that's 10 hrs. from the 9am start.

This had less fat than I figured and was melted down just right . I'll do a Fresh one next time too!

thanks for watching and...

 

[oldschoolbbq]

Oh, yes. i was gonna comment on the time thing , as we all do here , I went by Temp. at the middle of the point's thick part , figured my time to be appox. 22hrs. and added some to it for the meat to stall if it was and what did it do

 Went and got done in a jiffy... goes to show , always figure your time , add some for stalls and expect the unexpected

. Be patient and let it soak up the Love you are working to give it , your time will be rewarded...

Have fun and...

 

[minx boy]

Real quick, what is all this talk about the "ends"? what are these and what do you do with them?

 

[raptor700]

Very nice Stan

  

Great smoke 

 

[oldschoolbbq]

This is Brunt Ends , the Point of the Brisket (with all -most-of the fat , cut-up , sauced if you want and returned to the Smoker to darken them , very tender and realy good. 

You get two muscles with Brisket that go in different directions , the Flat is normally Sliced for Sammies.

Flat on Left and Ends on the Right...

No sauce on mine , don't need it

.

Have fun and...