Prime Brisky on the Smokin'-It #3

Discussion in 'Beef' started by dert, Oct 15, 2016.

  1. dert

    dert Master of the Pit

    Started with this:





    Trimmed 40oz of fat:






    Seasoned with SPOG and paprika with a tiny amount of pink salt:

     
    disco likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good start!

    Al
     
  3. dert

    dert Master of the Pit

    In at 2:00 AM:

     
  4. dert

    dert Master of the Pit

    At 8:00








     
  5. dert

    dert Master of the Pit

    12:30:







     
  6. dert

    dert Master of the Pit

    Slit the point and flat, diced for burnt ends at 1:00:










     
    mike5051 likes this.
  7. dert

    dert Master of the Pit





     
  8. dert

    dert Master of the Pit



     
  9. brentm

    brentm Newbie

    Looks great!
     

    I have an 11 pounder from Costco smoking @ 200.  It's been on for 12 hours and is at 158.

    The bark on your brisket looks great!  
     
  10. dert

    dert Master of the Pit

    At 2:30:

     
    b-one likes this.
  11. dert

    dert Master of the Pit

     
  12. b-one

    b-one Smoking Guru OTBS Member

    Looks great,I love burnt ends!
     
  13. dert

    dert Master of the Pit

    Last edited: Oct 16, 2016
  14. dert

    dert Master of the Pit

    In at 3:30:

    Burnt ends looking good...

     
    briggy and redheelerdog like this.
  15. brentm

    brentm Newbie

    Yep - prime.  Unfortunately, mine isn't much to look at right now.  This is my first butcher paper wrap..


    They do finish way faster.  I've had two (actually three) of these that were tender at 175.  I learned the temperature lesson the hard way with an overcooked brisket at 190.  Of course I was testing out wet aging and wasn't sure if that affected the cook time.  I've liked wet aging the briskets, it does seem to help tenderize the meat and you don't have to bring it up as high on temp.  Of course every brisket is different and just when I think I have cooking these down to a science, I get one that throws me for a loop.
     
    Last edited: Oct 16, 2016
  16. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Brisket and ends look delicious, that's one fine dinner you've got there!
     
  17. briggy

    briggy Smoking Fanatic

    Those burnt ends look great.  I love the Costco Prime!
     
  18. dert

    dert Master of the Pit

    5:30:



    Into a 400*F oven to finish

     
  19. dert

    dert Master of the Pit

    Slicing up:





    Tender!

     
  20. dert

    dert Master of the Pit



     
    c farmer and mike5051 like this.

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