Brisket today for my 4th of July smoke

[hardcookin]

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

Image

• hardcookin
• Jul 3, 2016

2 brisket packers

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• hardcookin
• Jul 3, 2016

16lber trimmed with a base coat of rub on.

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• hardcookin
• Jul 3, 2016

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.

 

[SmokinAl]

I'm in for sure!

Al

 

[hardcookin]

Briskets are coming along pretty good.

Image

• hardcookin
• Jul 3, 2016

 

[boykjo]

looking good so far.............

Boykjo

 

[b-one]

Already looks tasty!:drool

 

[hardcookin]

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

Current pic.
http://s119.photobucket.com/user/doog519/media/Mobile Uploads/image_13.jpeg.html

 

[seenred]

Those are lookin good...coming along nicely!  

  You're gonna eat good today!

Red

 

[hardcookin]

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

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• hardcookin
• Jul 3, 2016

 

[joeski]

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.

 

[SmokinAl]

Man those look good!

That color is awesome!

Al

 

[hardcookin]

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.

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

 

[b-one]

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

 

[hardcookin]

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

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



Pie 1 on Kamado.

http://s119.photobucket.com/user/doog519/media/Mobile Uploads/image_15.jpeg.html

 

[joeski]

Mmmm pie! 

  I've done smoked apples with butter brown sugar and caramel. Never thought of pie.    Post a pick when that's done. 

IMG_1172.JPG

• joeski
• Aug 9, 2015

 

[grillin_all_day]

Oh boy does everything look fantastic 

 My invite must have got lost in the mail, what time's dinner again? Haha

 

[garvinque]

While the brisket looks great, I think doing a apple pie on the smoker is Genius-

 

[hardcookin]

Brisket money shot...



http://s119.photobucket.com/user/doog519/media/Mobile Uploads/image_17.jpeg.html


http://s119.photobucket.com/user/doog519/media/Mobile Uploads/image_16.jpeg.html

To full to even cutting the pies yet more to come.

 

[b-one]

Now that's looking tasty!Thumbs Up

 

[hardcookin]

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

http://s119.photobucket.com/user/doog519/media/Mobile Uploads/image_19.jpeg.html

This is a slice from a previous smoke.

http://s119.photobucket.com/user/doog519/media/Mobile Uploads/image_12.jpg.html

Thank you for all the nice comments and the points!!

 

[joeski]

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.