I'm new but will try my luck with brisket for Fathers day.

Discussion in 'Beef' started by vince, Jun 15, 2008.

  1. vince

    vince StickBurners SMF Premier Member

    First off I want to say what a cool site this is. I have been on and off all day reading. great site!

    For Fathers Day I'm going to smoke a 8lbs Brisket. I did a homemade rub and it will sit in the fridge all night. I plan on getting up early and doing a 13 hour cook, I will post pictures along the way,
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Enjoy the day!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. bearmoe

    bearmoe StickBurners SMF Premier Member

    You have the timing right, be patient it's worth it.
     
  4. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Sounds good. Two things to remember, 1) be patient if you get a long plateau and, 2) if you're slicing the brisket, slice it across the grain and not with the grain.

    Look forward to the finished report.
     
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Good advise, and don't forget....no pic's, it never happened!! [​IMG]
     
  6. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    what they said, lookin forward to qview!!!
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds like a good plan. Good luck and don't forget some Qview
     
  8. vince

    vince StickBurners SMF Premier Member

    This was early today, I will update with a new picture next time I open the smoker up to mop and turn
    [​IMG]
    [​IMG]
     
  9. vince

    vince StickBurners SMF Premier Member

    Sorry about the red looking picture, it's the canopy I set up. We may get some rain.
    [​IMG]
     
  10. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Vince, Welcome since I probably missed you. Nice looking start you have.
     
  11. mr porky

    mr porky Meat Mopper SMF Premier Member

    So far so good. Keep us posted on the end results!
     
  12. vince

    vince StickBurners SMF Premier Member

    I don't have to worry about the red looking pictures anymore, A good rain came with wind and it torn up the canopy, LOL

    Still going good, a few more hours I think.
     
  13. I usually do a slightly smaller brisket...flat cut...and I get three such pieces and put the rub on overnight...then put into a roaster oven for
    6 hours with Claudes Brisket sauce...folks rave about this brisket...so am anxious to see how a smoker does...225 is my cooking temp with the roaster...same as I would do with a smoker...13 hours may be too long...
     
  14. vince

    vince StickBurners SMF Premier Member

    It may be done before the 13 hours, The meat temp is 165 now and I coverd with foil for the last part of cooking.
    [​IMG]
     
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good Vince isn't it great when a plan comes together [​IMG]
     
  16. vince

    vince StickBurners SMF Premier Member

    Well, I have to say I am really happy with my first brisket, I think it is the most tasty thing I have done so far. Finding you all and all the reading I did helped, I don't think I could have done it without Forum. Here are a few more pictures,


    my family loved it.
    [​IMG]
    [​IMG]
     
  17. jaynik

    jaynik Smoking Fanatic

    wow. Nice smoke ring on that. Looks fantastic. I'm jonesing to smoke a brisket.
     
  18. Very nice looking smoke ring. Brisket is something I haven't tried yet, but I'm sure going to have to give it a go!
     
  19. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    VERY nice job! I think that's the best smoke ring i ever saw on a brisket!! [​IMG]
     
  20. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Vince
    Very nice smoke, you are really making me hungry !!!
     

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