Gonna be a long night, Brisket just went on the smoker

[indaswamp]

Thanks UncleTork. I was cooking the Brisket for the guys at the firehouse and since it is a long cook, I started it 10pm the night before. They have a Cabela's pellet smoker at the station and it works great. Since I had already wrapped it, all it needed was a steady temp to keep cooking it, which those pellet smokers do wonderfully.

 

[weev]

Wow it looked great   beans also 

 

[indaswamp]

Brisket Poboy tonight on fresh hot French bread! The local grocer has Hot french bread every day that hit the shelf @5 and 6 o'clock. When I walked in she was pulling them out of the oven. I graciously waited 5 minutes for her to reload the oven then bag one up for me.

The sandwich-

6" of poboy bread, mayo on one side, rendered brisket fat on the other, pile high with chopped brisket. Too DIE for! If you ain't savin that brisket fat you are missin out!

 

[sky monkey]

That was a good lookin smoke to read thru. Respect for staying up all night with it. I always grab 1-1.25 hr naps in between because I know I'm going to be having a party when this thing comes out the other side:)

Beautiful looking bark and brisket, point!

 

[mike5051]

Wow!  I just saw this thread!  Great smoke, it looks amazing!  

\

Mike

 

[GaryHibbert]

Afraid I'm like Mike--missed this one til just now.

Super looking brisket. Glad you managed to beat the storm. That's a lot of hail!.

POINTS for a great smoke.

Gary

 

[indaswamp]

 
Wow!  I just saw this thread!  Great smoke, it looks amazing!  

\

Mike

Thanks Mike. While I feel I have mastered Brisket, but I'm a perfectionist when it comes to food so I am always pushing myself to improve. Which is the reason I built the smoker. I use to cook @225* until I learned that Aaron Franklin cooks his @265* I have since changed and my brisket has improved...more rendered fat, more buttery feel to the point... As always, your mileage may vary.

"Let the Good Smoke Roll"

 

[indaswamp]

 
That was a good lookin smoke to read thru. Respect for staying up all night with it. I always grab 1-1.25 hr naps in between because I know I'm going to be having a party when this thing comes out the other side:)

Beautiful looking bark and brisket, point!

Thanks Sky Monkey. Staying up was a real bear until dawn when the sun shine hit my eyes. But, I was excited to be cooking a brisket on my new smoker. My design is such that I can fill the floor pan with 2" of sand and use 100% wood fired coals if I want too, and one day I want to conquer brisket on a wood fire...the pinnacle of a pit master IMO....

Thanks for the points too.

 

[indaswamp]

Afraid I'm like Mike--missed this one til just now.

Super looking brisket. Glad you managed to beat the storm. That's a lot of hail!.

POINTS for a great smoke.

Gary

Thanks Gary! The Live Oak REALLY made the brisket IMO....not too much though because live oak can be over powering. If I had to estimate, I used live oak 40/60 to hickory pellets.