Separate names with a comma.
Discussion in 'Beef' started by b-one, Dec 27, 2014.
Picked up a brisket plan on putting it on the WSM sometime tonight!!
Light trim seasoned with worchestshire sauce and SPOG. Off to rest in fridge. When it's going on the smoker I'll add some dehydrated onion and a little turbinado sugar. Will be cooking around 225-240 blend of pecan and cherry wood chucks for the smoke and the trusty KBB of course. I'm going to sleep well this time as I got a maverick 733 for Christmas.
Looks good! I'm along for the ride...
I'll be watching
Is it on yet? :biggrin:
Warming up the smoker right now!
10:22 pm brisket on the smoker. I tucked the flat under a little bit I should have bought the 22.5. I'll try to ufold after some shrinkage,it's cold out there after all compared to the 50ish high today.
Probed 140.5 cutting it close! Back to bed love the new 733 but it needs some longer probes. Only using one for smoker temp having to still use our kitchen therm till I dig out the spare 6ft I had SWMBO ordered in the morning.
Added some more coals to the fire. Shut down all vents to get heat back under control.
Looking good, like the color on the bark
Found the 6ft probe
I'll be anxious to see it when it comes off
I do love a good bark! As long as it's not from this guy.
I like the picture
Smoker temp 235
Meat temp 187
Lid shut patience waning!
Okay I gave up wrapped in foil in the oven at 350* for a half hour then into a cooler with towels for about an hour drive. We decided to go see our cousins new house. Don't tell anyone but im saving the point for myself!
Qview after the rest!!
Is it rested ?
Well. Ate it over cheesy mashed taters with cheese and bbq on top, tasty!! Burnt ends and chili up next.