Father's Day brisket in the Smonin'-It #3

[dert]

Started with a 9 pound flat from the freezer:

http://s660.photobucket.com/user/de...B354494E-F2A5-44FE-8E87-BE65F6B2FE95.jpg.html

Rubbed with yellow glue and:

http://s660.photobucket.com/user/de...71AC7B14-A8AB-4E81-B4D1-25A78EB580DB.jpg.html

http://s660.photobucket.com/user/de...A305DA91-C63C-4246-9FE1-01756BD75E8A.jpg.html

Into the fridge overnight.

 

[dert]

Up at 6:00 to load into the smoker with mesquite and pecan chips.

http://s660.photobucket.com/user/de...6A24DE-6084-4DCB-A9E9-4F56A0BEE636_1.jpg.html

http://s660.photobucket.com/user/de...E1F20A36-D201-4406-B223-E3D1FBB617D7.jpg.html

http://s660.photobucket.com/user/de...786F2376-B42D-4A9B-8781-1480F300551D.jpg.html

 

[dert]

Smoker is at 225, and the meat is at 172*F at 10:30...

http://s660.photobucket.com/user/de...CE8A3CBC-8636-45F3-8A43-1B4E4229626B.jpg.html

 

[dert]

11:15 and it's really only 160*F after moving the probe around...starting to get tender...

http://s660.photobucket.com/user/de...1A214086-893D-49B4-9A01-7A42E056D006.jpg.html

http://s660.photobucket.com/user/de...7D4DC7A6-BEDE-4D09-9D68-121E3AA0526D.jpg.html

 

[Rafter H BBQ]

Lookin good Dert ! :beercheer:

 

[heubrewer]

You and I are on the exact same schedule.

Looks great!

 

[dert]

You and I are on the exact same schedule.

Looks great!

You making the same thing?

How did you prepare yours? Hoping to eat at 6:00...we'll see.

 

[heubrewer]

I am doing a 3.3 lb pastrami and a pork shoulder.

See below

http://www.smokingmeatforums.com/t/164554/fathers-day-pastrami-first-one-with-qview

 

[dert]

Looking good HUEBrewer!

 

[dert]

Make a snack of smoked cheddar and Gouda and smoked canned salmon while we wait...

http://s660.photobucket.com/user/de...F8E452FF-227D-4E4A-A2A3-CC1D4F89D564.jpg.html

http://s660.photobucket.com/user/de...EBD1E77A-1054-4A3B-A16C-27D46D83C7DC.jpg.html

http://s660.photobucket.com/user/de...37F105FE-07D9-4357-8DC7-BA6E499C63BC.jpg.html

 

[dert]

Brisket is up to 185*F at 3:15

 

[dert]

190*F at 4:45...

http://s660.photobucket.com/user/de...36588D11-9F17-49B6-91A6-9CA731B8B279.jpg.html

Toothpick slides easy... Might wait till 195 though...

http://s660.photobucket.com/user/de...D859B443-D6A8-47EB-8EB8-34B1433797DA.jpg.html

 

[dert]

Pulled at 199*F, at 5:15 PM...for a total of 11:15.

http://s660.photobucket.com/user/de...6DB54643-EBBB-4F55-8890-594FDA724461.jpg.html

http://s660.photobucket.com/user/de...F73C9438-DF7F-444A-9ED8-50B614856A1D.jpg.html

Foiled and coolered...

http://s660.photobucket.com/user/de...277B2D91-C420-4522-BF9C-A8E6A291BF3D.jpg.html

http://s660.photobucket.com/user/de...B8316D95-4A05-412E-A78D-B34D0C365D2C.jpg.html

http://s660.photobucket.com/user/de...B3F1D9F0-D1EE-4BF8-AE5B-0F7C032DA64A.jpg.html

 

[dert]

Let her rest for an hour and sliced it up...

http://s660.photobucket.com/user/de...46670061-F0B4-47A7-BFC3-987CDF737C2E.jpg.html

http://s660.photobucket.com/user/de...8AA8E061-EB05-45AF-916C-2EA0A655C6E0.jpg.html

http://s660.photobucket.com/user/de...1D4E2C82-4C59-4E8F-8687-07D070E15B63.jpg.html

http://s660.photobucket.com/user/de...1F9860D2-A84A-4361-B779-0C490BE63E8D.jpg.html

http://s660.photobucket.com/user/de...53F34A0F-80FF-44BA-B95F-058ADADB9994.jpg.html

 

[marauder]

very nice pictorial presentation ..... brisket looks fantastic!

 

[padronman]

Damn fine looking smoke! Glad to see u got the stand for your smoker. Best addition I made was that stand to my SI #2

 

[dert]

It was a little dry, never done a whole flat before. It was a sample from work so nothing lost. Good flavor and very tender (maybe a little too tender as the half I cut broke into two and shredded a little when slicing).