Firehouse Brisket for the Guys...

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indaswamp

Epic Pitmaster
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OTBS Member
Apr 27, 2017
11,432
8,671
South Louisiana-Yes, it is HOT
Choice packers went on sale last week $2.99/#. Guys bought one for me to smoke. It looked decent in the cryo-vac pack, but when I opened it up...I've never seen such a poorly trimmed brisket. Tip of the point was cut off and it had a rather large flap of meat to one side of the point. The brisket was on the small side from the missing point end and I really did not want to trim it anymore than I absolutely had to. after trimming the Deckle fat off and some of the cap fat. Decided to truss this one. I have not trussed a brisket in over 12 years, but this one-yep....definitely will help it cook better and more evenly. One corner of the flat was rather thin as well.

The poorly butchered brisket
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Trussed. That looks MUCH better!
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Seasoned with Texas dalmatian rub..
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Wrapped with cellophane to rest in the fridge for 24 hours...
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Will hit the smokehouse tonight around midnight. I'm thinking this one will take 10-12 hours. Pull it out around noon tomorrow, rest for 4-5 hours for supper Sunday. I'll be grinding and stuffing Andouille while the brisket is on....give me something to do. That will be smoked later in the week.
 
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indaswamp

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Apr 27, 2017
11,432
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South Louisiana-Yes, it is HOT
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indaswamp

Epic Pitmaster
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Thread starter
Apr 27, 2017
11,432
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South Louisiana-Yes, it is HOT
Up and at it 11:30pm... pulled the brisket out of the fridge, made some coffee, and got the smokehouse line out and heating up. Put the brisket on at midnight.
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Then I fried some backstrap for supper with leftover venison chili (actually made chili pie with some boarder line stale corn chips...LOL!) Smokehouse temp is rising and should line out between 250-265*F. Will check the fuel wood chunks in about another hour....
 

indaswamp

Epic Pitmaster
Original poster
OTBS Member
Thread starter
Apr 27, 2017
11,432
8,671
South Louisiana-Yes, it is HOT
Good Morning SMF! Rockin right along....this picture is 6 hours into the smoke...
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And current temps...
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Brisket probe 171*F, Grate temp. 253*F, Top 270*F, bottom 268*F....

That's one thing I love about this smokehouse....very even heat from top to bottom. That's why it smokes sausages so well.....coming out of the stall, closed top dampers back to 1/2 and steady as she goes.
 
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negolien

Master of the Pit
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Jan 1, 2020
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Sacramento, Calif.
Damn Bro, makes me wanna hang up my vest and go to hose dragger school lol :<). Very nice indeed thanks for sharing your cooks they are always awesome. Have you ever posted your rig? Once again, tell your buddies we appreciate them :<). Here's an ole meme to make you and your guys and gals smile lol.


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