Pre-Memorial Day Brisket (and other stuff

Discussion in 'Beef' started by gary s, May 29, 2016.

  1. its funny how sweet smelling smoke draws a crowd.

  2. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Awesome smoke and fixens!

  3. Done for the Day, Smoked Chickens and Ribs for the neighbors.

    bdskelly likes this.
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice thread Gary, it all looks real tasty ! I need to do another brisket soon, but I'm just gonna toss some drums on the kettle here in a bit ! Wishing I had a brisky on now though !
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Whew!  You've been a cooking fool this weekend Gary.  Point! B
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking smoke Gary!

  7. Thanks Buddy   much Appreciated

  8. Yesterday I cooked for the neighbors, Ribs and Chicken  The only thing I managed to get a picture of 

    was one rack of Spares  Sorry,    I smoked 3 Baby backs, one spare and three chickens

    smokingma and bdskelly like this.
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG, Gary!!![​IMG]

    Your Freaking Briskets are to die for!!![​IMG][​IMG]-----------[​IMG]

    Flat out Awesome!!!![​IMG]

    Your Chicken, Sausage & Ribs look Great Too!!![​IMG]

    Sorry I'm late---Been Busy!

  10. Thanks John  always appreciated

  11. Hey, if you noticed that fork beside my brisket, I have had it along with the knives I use for 40 years,  Dang I'm getting old

  12. heubrewer

    heubrewer Meat Mopper

    A master at work. Looks perfect
  13. Thank You

  14. Hey,  Followed Brian's lead (BDSKELLY)      ...................   Chopped up some Brisket and put on a pot of Texas Red     

    Thanks Brian

    bdskelly likes this.
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Good idea my friend. Are ya making cornbread too? B
  16. Cornbread tomorrow,    I guarantee if people would try this they would be amazed at how good it is.

  17. smokingma

    smokingma Smoke Blower

    Gary thank you for showing what a good brisket looks like.  I haven't done a brisket in a long time, now you have peaked my desire to get one done.
  18. Couple of questions, if you don't mind.  What type of wood did you use?  What was the IT when you wrapped it, and what was the temp when you pulled it for good?  I am really wanting to do a brisket, but have not made the leap yet.  

  19. I use Pecan most all the time

    I smoked it for 6 hours before I wrapped  didn't check the IT

    I'm not sure what the IT was when I pulled it off the smoker  somewhere between 200º and 205º That would be the ideal temps

    Sorry I didn't take temps throughout the smoke, I have smoked so many Briskets over the years I never check temps. But I understand for new members I should have posted temps.

    When I started smoking over 40 years ago there was Not Any of this technology or information available. I learned by talking to Pit Masters and Old timers who had been smoking for years and a lot of trial and error. I never used or owned an instant read temp gauge till about 10 years ago. The only thing I check IT on is Poultry.

    As far as A Brisket  Jump in, ITS NOT HARD  the only temp you need to worry about if the Finishing temp, 

  20. That's perfect. You have me what i was looking for. Thanks so much for the info.

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