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Briskets this week!

Discussion in 'Beef' started by tukson, Aug 17, 2010.

  1. Got about 30 for a BBQ this saturday night.. it has been raining off and on this week so thought would do a 15 pounder today (tues) ... and another large one (thurs) .. this way won't get caught short if it rains friday or satruday... [​IMG]

    rubbed it with pepper and kosher salt then (something new for me) put a packet of dried onion soup on it...


    I am going to try like Jeff's instructions smoke the bottom side then flip and smoke the top .. then foil and bring to 205f... but first I seared over the oak and mesquite ..


    this pic is an hour into the smoke..
  2. cowgirl

    cowgirl Legendary Pitmaster OTBS Member

    Looking good so far!
  3. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    This is gonna be great!

    What's the little piece in the corner"

    Snack for the pitmaster, when he reaches the 165˚ foil time?[​IMG]
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

  5. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Yes sir that's a brisket and you are off to a wonderful start.
  6. BEAR, Lunch![​IMG]

    Cowgirl, I went to your blog pages... it makes me homesick... born and raised in Checotah went to school in Weatherford and Tulsa.. YEAH!    ..... YOU have enough recipes to work on for the rest of my life .. LOL!

    I just put the brisky in the insulated cooler wrapped in an old blanket at 205f... and yep the little chunk in the corner was fantastic ....

    this one will be put in the freezer for a couple of days this afternoon and I have another one planned for Thursday... I got lucky today.. only had a dozen rain drops hit the smoker this morning and everything went well.. I have found that when I take a cold brisky and throw it on the fire box like erain told me and sear it till it gets a light crust on it then put it in the smoker ... it really helps to get it going so that it only took about 7 hours to reach 205f internal with the smoker never going above 230f.... I also have started getting whole brisky's that are large and flat and not thick at the point like some that seem to take 10 or more hours for the same weight.. they are turning out fantastically tender... love this stuff... where have you guys and gals been all my life.. LOL![​IMG]
  7. cowgirl

    cowgirl Legendary Pitmaster OTBS Member

    Tuksun, the Checotah area is pretty! I like the trees. I was in Weatherford a week or so ago.. visiting a friend. :)

    Thanks for checking out my blog! [​IMG]
  8. Well, it's in the freezer now and will start another one thursday....

    the flat is fabulous ... juicy and tender.. and I really like the dried onion soup packet that I put over the meat... I cooled the juice and removed the fat and added the juice to the meat pan before I froze it.... I didn't slice the point... just put it on top and froze it whole... will slice it when thawed for the party saturday... also this is one of the leanest briskets that I have had so far.. there was very little fat to trim off.....

  9. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I hope you're happy!

    Time to go to bed, & now I'm hungry!

  10. LOL.... I'm soooorrrrrrrry you are hungry at bedtime.... [​IMG]

    p.s.    it really tastes and smells as good as it looks....[​IMG]
  11. Ok, got the second one started early this morning .. it is a 15pounder... one of the largest I can find around here... also am going to serve roasted Hatch green chile's along with the brisket sandwiches... so I did a few green chile's this morning to sample with the meat this afternoon... I froze the first one tuesday and will slice and wrap this one also till saturday when we will have about 30 folks over for a church BBQ. .. [​IMG]

    seared this one also over the flames in the fire pit then smoked the flat side for a couple of hours then flipped it and stuck the probes in with the fat cap up...If you have not tried fresh roasted green chile's with the sliced point of a brisket then you haven't been to heaven yet... LOL... [​IMG]