- Jan 6, 2011
- 26,253
- 4,709
I told my wife I was really wanting some good ole smoked Brisket, (It seems Like I do ribs the most because everybody loves ribs)
I went to my local "Go To" store where I get my briskets. Looked over in the meat case (which is normally full) and only saw 5 or 6 Briskets.
So I went and found the Butcher, and asked if they had more in the back. He said that's it, we got two cases and what's out there is all they have.
He said they are having a hard time even getting them, and a lot of the guys who have BBQ joints are making their rounds at all the stores.
WOW !! I didn't realize. So I looked through what was their and picked out the best one I could find.
OK Sunday morning I got up at 4:30 AM, turned on the coffee, pulled the brisket out of the fridge and fired up my smoker.
After a cup of coffee, I took the brisket out of the cryovac , trimmed it down and seasoned it. (I use Salt and Pepper)
Smoker got up to about 240, and Brisket went on. I added a split about every hour. Temp stayed 225 to 240.
About 8:00 AM I put my Beans on the smoker and at 9:00 I put on a couple of chunks of pork loin.
Pork Loins were ready about 11:00 so I pulled the and called my neighbor.
At noon I put the Beans in the oven on Warm, pulled and wrapped my brisket and back on the smoker.
About 4:00 PM I put on a couple links of sausage and a few boudin that I had made.
At 5:00 PM Brisket was Ready , so everybody out of the smoker.
One thing to probably noticed is I didn't mention "THE STALL" I could give a flip less about the stall. Everyone Pays way to much attention to "The Stall"
It's just part of the process, No Big Deal , happens every time. No need to worry about how long or what temp your at in "The Stall"
Here are a few Pics I managed to get
Brisket All Seasoned Up
You can see my smoker, look hard and you see TBS also the Moon
Some Fixins for the Beans
Gotta have Bacon in those Beans
A couple of pieces of Pork Loin the Neighbor brought over
My Butcher Paper 1000' roll
Brisket Ready to Wrap
All tucked in and ready to back on the smoker
Sausage and Boudin fresh off the Smoker
Beans all Ready
Brisket all tucked in and sleeping, getting ready to wake it up and do some slicing
Man O Man Look at all that Goodness
A close up
Cut up and Ready for the Table
And Probably thr Best part of the Whole Meal was my Granddaughters Blueberry Lemon Cake
Thank you for Looking
Gary
I went to my local "Go To" store where I get my briskets. Looked over in the meat case (which is normally full) and only saw 5 or 6 Briskets.
So I went and found the Butcher, and asked if they had more in the back. He said that's it, we got two cases and what's out there is all they have.
He said they are having a hard time even getting them, and a lot of the guys who have BBQ joints are making their rounds at all the stores.
WOW !! I didn't realize. So I looked through what was their and picked out the best one I could find.
OK Sunday morning I got up at 4:30 AM, turned on the coffee, pulled the brisket out of the fridge and fired up my smoker.
After a cup of coffee, I took the brisket out of the cryovac , trimmed it down and seasoned it. (I use Salt and Pepper)
Smoker got up to about 240, and Brisket went on. I added a split about every hour. Temp stayed 225 to 240.
About 8:00 AM I put my Beans on the smoker and at 9:00 I put on a couple of chunks of pork loin.
Pork Loins were ready about 11:00 so I pulled the and called my neighbor.
At noon I put the Beans in the oven on Warm, pulled and wrapped my brisket and back on the smoker.
About 4:00 PM I put on a couple links of sausage and a few boudin that I had made.
At 5:00 PM Brisket was Ready , so everybody out of the smoker.
One thing to probably noticed is I didn't mention "THE STALL" I could give a flip less about the stall. Everyone Pays way to much attention to "The Stall"
It's just part of the process, No Big Deal , happens every time. No need to worry about how long or what temp your at in "The Stall"
Here are a few Pics I managed to get
Brisket All Seasoned Up
You can see my smoker, look hard and you see TBS also the Moon
Some Fixins for the Beans
Gotta have Bacon in those Beans
A couple of pieces of Pork Loin the Neighbor brought over
My Butcher Paper 1000' roll
Brisket Ready to Wrap
All tucked in and ready to back on the smoker
Sausage and Boudin fresh off the Smoker
Beans all Ready
Brisket all tucked in and sleeping, getting ready to wake it up and do some slicing
Man O Man Look at all that Goodness
A close up
Cut up and Ready for the Table
And Probably thr Best part of the Whole Meal was my Granddaughters Blueberry Lemon Cake
Thank you for Looking
Gary
