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smoking brisket today

moose

Newbie
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Joined Apr 7, 2007
I wanted to throw a few briskets on the smoker since I have the day off. Also some ribs and pork butts. I took these pictures this morning when I put the meat on. (This is really for a friends party but I tought you might enjoy the pictures)
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meowey

Master of the Pit
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A full smoker is a happy smoker! More pics later???

Take care, have fun, and do good!

Regards,

Meowey
 

moose

Newbie
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Joined Apr 7, 2007
we are about 1/2 way thru the smoke. I'll post pictures at that point and then hopefully at the end
 

moose

Newbie
22
10
Joined Apr 7, 2007
ok, We are 1/2 way thru this smoke and are about ready to seperate the points from the flats. Once seperated, we will foil the flats untill finish and put the points back in for burnt ends or chop up for chopped brisket sandwiches.
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msmith

Master of the Pit
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Good looking grub there moose and glad to see a wood burner.
 

cajunsmoker

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Looking good from where I'm sitting
. Better be some hungry folks to eat all that meat.
 

moose

Newbie
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10
Joined Apr 7, 2007
time to seperate point from flat, a little more seasoning at the seperation point, and wrap the ribs (I left the ribs untrimmed for this event)
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ultramag

SMF Events Planning Committee
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Joined Apr 17, 2006
I've never thought of seperating the flat and point mid cook like that. That is a neat idea, I bet they turn out nice that way. Can you get a decent bark formed at the seperation point usually with the cook time you have left? About what point in the cook do you seperate them?

Everything looks great BTW.
 

moose

Newbie
22
10
Joined Apr 7, 2007
I tend to get great results seperating at the mid point. I cook the brisket to internal temp of 165 then pull and seperate. Trim off all the fat between the two pieces, reseason the trimmed areas and then back in the smoker. I still get alot of bark since it cooks another 4 - 6 hours. Much easier to seperate hot than cold.
 

deejaydebi

Legendary Pitmaster
8,005
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Joined Nov 18, 2006
Dang Moose I ws expecting A brisket. Now I know where they all went! Moose bought em all!

Gotta try spliting them hot - I fuss for a half hour trying to get a hold of them raw and cut the right spot. Great idea!

Looks might fine!
 

cheech

Master of the Pit
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Joined Dec 19, 2005
Wow does that ever look awesome.

Thanks for the pictures
 

ultramag

SMF Events Planning Committee
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Joined Apr 17, 2006
Thanks for the info Moose. I couldn't agree more on seperating them hot. You do them then, you almost don't need a knife. I'll have to try your method next go round on a brisket. One of my pet peeves is them brisket slices off the flat w/ no bark. Just don't seem right.
 

meowey

Master of the Pit
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Joined Jul 16, 2006
Well done! (Drooling on laptop!)

Take care, have fun, and do good!

Regards,

Meowey
 

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