Brisket today for my 4th of July smoke

Discussion in 'Beef' started by hardcookin, Jul 3, 2016.

  1. hardcookin

    hardcookin Master of the Pit

    I got up at 2:30 am to get up and running for today's smoke.
    Were having our July 4th cook a day early.
    On the menu:
    2 briskets 16lb and a 13lb
    2 smoked apple pies
    Full pan of baked beans
    I will update as the day goes on.

    Lit the offset at 2:50


    2 brisket packers


    16lber trimmed with a base coat of rub on.


    We're off and running @ 273...I never used this brand of brisket before. "New supplier" Interested in how fast they cook....Stay tune for updates.
     
    joeski likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm in for sure!

    [​IMG]

    Al
     
  3. hardcookin

    hardcookin Master of the Pit

    Briskets are coming along pretty good.

     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looking good so far.............[​IMG]

    Boykjo
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Already looks tasty!:drool
     
  6. hardcookin

    hardcookin Master of the Pit

    Briskets are 160 and 162. Little more bark and I am gonna wrap in butcher paper.

    Current pic.
     
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Those are lookin good...coming along nicely!  [​IMG]   You're gonna eat good today!

    [​IMG]

    Red
     
  8. hardcookin

    hardcookin Master of the Pit

    Thank you Red!
    Both briskets now wrapped @ 170 below is a getting pulled to get wrapped pic.

     
    b-one likes this.
  9. joeski

    joeski Fire Starter

    Looks good.  Can I ask why butcher paper instead of foil?  I'm new so I've never heard or thought of using butcher paper.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man those look good!

    That color is awesome!

    Al
     
  11. hardcookin

    hardcookin Master of the Pit

    I like using butcher paper because I think it helps retain some moisture and still lets the brisket breathe. Which helps keep the bark from getting mushy.

    Al thank you!!

    Pie 1 going on at noon. For approximately 1 1/2 hours @ 300
     
  12. b-one

    b-one Smoking Guru OTBS Member

    That's some tasty looking brisky so far!:drool
     
  13. hardcookin

    hardcookin Master of the Pit

    Thank You...but we will see in a little bit. the scientific stuff will be coming up pretty soon. :biggrin:



    Pie 1 on Kamado.

     
    Last edited: Jul 3, 2016
  14. joeski

    joeski Fire Starter

    Mmmm pie! [​IMG]   I've done smoked apples with butter brown sugar and caramel. Never thought of pie.    Post a pick when that's done. 

     
  15. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Oh boy does everything look fantastic [​IMG]  My invite must have got lost in the mail, what time's dinner again? Haha
     
  16. garvinque

    garvinque Meat Mopper

    While the brisket looks great, I think doing a apple pie on the smoker is Genius-[​IMG]
     
  17. hardcookin

    hardcookin Master of the Pit

    Brisket money shot...








    To full to even cutting the pies yet more to come.
     
    Last edited: Jul 3, 2016
  18. b-one

    b-one Smoking Guru OTBS Member

    Now that's looking tasty!Thumbs Up
     
  19. hardcookin

    hardcookin Master of the Pit

    Code:
    
    
    Here are the pies we still haven't had any.



    This is a slice from a previous smoke.



    Thank you for all the nice comments and the points!!
     
    Last edited: Jul 3, 2016
  20. joeski

    joeski Fire Starter

    Man that pie looks good.  So how long was the cook, can what IT temp did you pull it at?  By the posting timeline looks like 11:30 hours at 273?  Looks great though.
     

Share This Page