My Mistress.

[SmokinEdge]

Thin blue smoke and Meat! This time it’s brisket. Last minute idea, so this one is going to go the fast route. Rolling at 250-275 for about 5 hours then foil pan covered and oven finished at 350F. It’s not so hard to do.

All trimmed up she weighs just a skosh under 15#.

Just salt, pepper and garlic for rub, but now I’ll make up some of my bbq juice to mop it with for color and another layer of flavor. May make a pan of borracho beans too.

I’ll keep you posted. 10:30am local time now. Supper is at 7:00pm.

Making the bbq juice to start mopping. It’s a good finish sauce too. See the link.

https://www.smokingmeatforums.com/threads/bbq-juice.308642/

 

[smokerjim]

Looking good, be there about 6:30 to get a good seat

 

[SmokinEdge]

The first mop with the bbq juice. This is flavor layers.

 

[tx smoker]

Looking like a really good start Eric. Don't have time to type much though. I gotta get on the road for a brisket dinner that's hitting the table at 7:00 BTW, I also have a brisket going but much smaller than yours. It's what the butcher calls a "trimmed" brisket. Mine can wait till I get home from the other brisket dinner I'm headed to

Robert

 

[SmokinEdge]

The drunken, or borracho beans are together and going on. For those of you who have not tried Goya brand canned beans, these are good to eat out of the can. Nothing like the rank and file canned beans with that slimy juice surrounding them, these are the best canned bean I’ve ever eaten.

 

[JLeonard]

Dang I better get on the road if I'm gonna beat these other yahoos! Looking good thus far!

Jim

 

[smokin peachey]

Looks good! I’d probably add peaches to the beans but that’s just me.

 

[indaswamp]

Good start! In for the finish!

 

[DougE]

Checking airfares to see if I can make it in time for the finish ..........

 

[SmokinEdge]

The mistress in foil after 5 hours on the Yoder pellet machine. She is about 155-160IT now cover and oven finish a couple hours. Will just be a nice piece of meat. Not in competition with anyone but will be a good eating piece of meat. Will post the finished product.

 

[SmokinEdge]

You guys come on over. There is plenty for all. This will be delicious.

 

[912smoker]

Brisket looks great and so do the beans !
In for the finish!!

Keith

 

[DRKsmoking]

Well sir , air fares checked , too much and too late from my corner of the world.
But the brisket and beans look great ... in for the finish.

I will have to live through your plate pictures lol

David

 

[SmokinEdge]

7:00 and brisket is done. Come’on, man.

 

[SmokinEdge]

The plate. This requires no knife. Very tender and juicy. What a delicious meal.

 

[DougE]

The plate. This requires no knife. Very tender and juicy. What a delicious meal.

View attachment 665928

Fantastic! I didn't have enough frequent flyer points (I don't have any) to make it for supper, unfortunately. Looks like I missed a pretty good meal!

 

[SmokinEdge]

This is about as good as it. Gets. All in under 9 hours. Delicious for sure. It’s not hard to do.

 

[indaswamp]

Looks great for a fast and hot brisket! I'll keep that in mind if I'm ever in a time crunch for brisket.

 

[Fueling Around]

Excellent plate and cut shot.

Thin blue smoke and Meat! This time it’s brisket. Last minute idea, so this one is going to go the fast route. Rolling at 250-275 for about 5 hours then foil pan covered and oven finished at 350F. It’s not so hard to do.
...

I am a regular on the start in the smoker and foil wrap to finish in the oven.

 

[SmokinEdge]

Excellent plate and cut shot.

I am a regular on the start in the smoker and foil wrap to finish in the oven.

Makes life so simple. Yeah the bark and what not are not just “so” but the meat eats perfectly. I’m with you.