SuperBowl Brisket Smoke...

[hitechredneck]

Got up about 8AM today and started the ole stick burner up.  We were going to do wings today, but my wife had other ideas and bought a trimmed brisket.  Now, usually, I smoke a packer brisket so as to get all the juice from the fat to make us some gravy, au jus, etc...  But hey, I'll live right? 

I just got the smoker up to temp and the smoke is still slightly heavy since I'm using Kingsford Hickory briquettes.

I like them, because even if you don't see the smoke, that hickory comes through very nicely.

SuperBowl Brisket.jpg

• hitechredneck
• Feb 2, 2013

So, I'll post some more pics later.

 

[hambone1950]

Lookin good , brother ! :grilling_smilie:

 

[kathrynn]

Yummmmm....can almost smell it!  

 

[hitechredneck]

So the smoker ran a bit hot today and I ended up pulling the brisket off a little sooner than I'd originally planned.  Had a bunch of coals left and decided to add a few more sticks to the fire and smoke up some Boudin just in case the brisket wasn't good enough.

Well...  I sliced the brisket after it sat around for a bit.  And I probably shouldn't have, but I ate two of the boudin sausages while waiting on the brisket to rest.

Here's the final pics of the Q...

Brisket at 190dF just pulled off the smoker.

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• hitechredneck
• Feb 2, 2013

Fresh Boudin Sausage just starting to take on some color.

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• hitechredneck
• Feb 2, 2013

Love my smoker.  Brisket always comes out with a beautiful smoke ring.

Rested good because when it sliced, there was hardly any juice.

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• hitechredneck
• Feb 2, 2013

Oh yeah...  Basically Dirty Rice in a casing, but man is it good.  Especially smoked.  This was my first Boudin smoke.  For some reason, I'd always just either grilled it, fried it, or popped it in the microwave.  I have found my preference...  

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• hitechredneck
• Feb 2, 2013

Y'all have fun!

 

[kathrynn]

:drool great job!!!!

 

[vernons70]

That looks great!!!!