First Brisket

[psycho dad]

It's just a little feller my wife surprised me with, 2.88 lbs.

Here it is rubbed and ready for some smoke:

IMG_20131020_105952_829.jpg

• psycho dad
• Oct 20, 2013

I gave it some salt pepper, paprika, Cajun seasoning, onion & garlic powder.

It went in at 11:00, I'm guessing around 5 hours should do it.

Stay tuned!

 

[themule69]

I'm in.

Happy smoken.

David

 

[psycho dad]

What year is that Vette David?

Mines a '76.

 

[psycho dad]

First peek, 2 1/2 hour in.

IMG_20131020_132033_995.jpg

• psycho dad
• Oct 20, 2013

IT 160. Smooth sailing so far!

 

[kathrynn]

Looking pretty from here!

Kat

 

[gary s]

Well, how did it turn out ?

Gary

 

[psycho dad]

Still smokin.

It's stalled at 172

 

[psycho dad]

Its 5:30, temp up to 190. Temp has been 220 all day, I think I will bump it up a liitle.

The natives are getting restless!

 

[psycho dad]

Success!

IMG_20131020_190405_766.jpg

• psycho dad
• Oct 20, 2013

IMG_20131020_190503_749.jpg

• psycho dad
• Oct 20, 2013

It took seven hours to cook, plus an hour rest. meat came out moist and tender, very tasty. 

IMG_20131020_190725_118.jpg

• psycho dad
• Oct 20, 2013

served with barbeque beans and garlic mashed potatoes, covered in smoky au jus made from the drippings.

Next time I need to get a bigger brisket, 4 of us finished it off easily.

Thanks for looking!

- Jay