Smoken a Brisket today

[autoferret]

Hey everyone!  Been a long time sense i've posted and b/c I came back to look for some advice I figured might as well make a post about this!

So my brother wanted me to smoke a brisket for him (i've only done 2!)  So i figured I needed the practice so I told him if he bought it i'd cook it.

So he got a nice 12.5# packer, that in 16hours should have me cutting off the tip for some burnt ends!

B/c this is only my 3rd brisket ever I went ahead and just put my normal everyday go to rub "Angle Dust"  I didn't inject due to being my 3rd on and i'm not sold on it.  Maybe next week when I smoke on i'll inject to see if i like it.  I will be spritzing w/ apple juice and JD.

Ohh and #fatsidedown! 

So some food porn:

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• Sep 2, 2013

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• Sep 2, 2013

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• Sep 2, 2013

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[autoferret]

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• Sep 2, 2013

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• Sep 2, 2013

leftovers on the hotplate for some breakfast

mashed potato cakes

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• Sep 2, 2013

 

[autoferret]

2.5 hours in

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• Sep 2, 2013

left over steak suos vide, eggs, mashed potato pancakes

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• Sep 2, 2013

 

[smoking b]

Looking good so far 

 

[markyque]

I had a 12.9 lber in the fridge that I intended to smoke last nite but the beer got to me.  Took it out this morning, separated the flat and point, maxed out the MES 30 @ 275 and put it in @ 10:30 am central time.  Let's race!

 

[autoferret]

I had a 12.9 lber in the fridge that I intended to smoke last nite but the beer got to me.  Took it out this morning, separated the flat and point, maxed out the MES 30 @ 275 and put it in @ 10:30 am central time.  Let's race!

copy that!  i'll go toss another log on! 

 

[markyque]

If you're smoking that packer on the rig in your avatar, your result should be awesome.

 

[autoferret]

If you're smoking that packer on the rig in your avatar, you're result should be awesome.

I am.  Its my home made reverse flow stick burner.

 

[markyque]

Very cool...

 

[autoferret]

a quick 4 hour update

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• Sep 2, 2013

Smoking some super hot pepper today.  Smoked crushed red peppers.  on step below weapons grade!

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• Sep 2, 2013

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[autoferret]

5hours 15min update:

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• Sep 2, 2013

 

[markyque]

Looks like I'm in the stall....

 

[autoferret]

i'm sitting right at 158*

 

[autoferret]

hit 160* and had to move some stuff around so i went ahead and cut my tip off and foiled.  not sure if i did this right.  i'm sure you guys will let me know!

Its got a pretty color!

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• Sep 2, 2013

the tip removed:

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• Sep 2, 2013

Burn ends ready to go back onto smoker:

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• Sep 2, 2013

 

[markyque]

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• Sep 2, 2013

Got some armadillo eggs waiting on the brisket.

 

[autoferret]

burnt ends?

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• Sep 2, 2013

 

[autoferret]

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• markyque
• Sep 2, 2013

Got some armadillo eggs waiting on the brisket.

nice!  my brisket it on its 2 hour wait...   those look taste!

 

[miamirick]

Hey I got a bun with some cattlemans and a soup of cole slaw waiting, Who's gonna finish first?

 

[autoferret]

Well...  4min left on timer!  but while we were waiting and after we ate some smoked baked beans, burnt ends, and then had grilled peaches in a smoked cobbler.

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• autoferret
• Sep 2, 2013

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• Sep 2, 2013

that stuff was like crack!  needs a tweak of the topping but i'll be doing this again!

 

[disco]

Thanks for all the great Qview. Looks tasty.

Disco