The Tale of Two Briskets

[goingcamping]

Invited some friends over for get together this evening...got up real early (5:00am) to get everything a rollin'

I've got two briskets a 6# and a 12#. Hedging my bets that one (or both) will be done by dinner time? I may use the Texas crutch at the appropriate time...we'll see?

6# wiped with EVOO used a mixture of Lawry's seasoning salt, pepper (lots), paprika, onion powder, garlic powder, sage and cumin.
12# wiped with EVOO, Lawry's seasoning, pepper, garlic powder, and onion powder.

Short and sweet, I'll update as I mop.

Making some BBR and ABT's little later in the day!

Brisket 1.jpg

• goingcamping
• Mar 2, 2013

~Brett

 

[squirrel]

Good luck! Looking forward to more pics!

 

[pgsmoker64]

Look good!

At what temp are you smoking?

You should plan on close to 24 hours for that 12 pounder.

Good luck...I'll be watching.

Bill

 

[goingcamping]

Look good!

At what temp are you smoking?

You should plan on close to 24 hours for that 12 pounder.

Good luck...I'll be watching.

Bill

PG, Thanks for looking in on me!

I've got the temp set at 225*. The 12# is all I could find at 10:00pm last night. I got the 6# all ready and planned, the 12# is a "it's done when it's done" type of cook. I figured since I'm gonna have the TEFS running all day, might as well capitalize on the heat/smoke. It's for a buddy anyway, he'll get it when it's ready!

~Brett

 

[pgsmoker64]

Sounds good to me Brett!!!

If you were closer I'd stop by with a nice bourbon barrel stout and some of my BDSE sauce!!!

Bill

 

[goingcamping]

Sounds good to me Brett!!!

If you were closer I'd stop by with a nice bourbon barrel stout and some of my BDSE sauce!!!


:biggrin:

Bill

I do love a good bourbon...and I'm all out the "Cabin Fever" Maple flavored whiskey!!! Got beer though!

Okay, after 2 hours at 225*ish the 12# is at 109* and the 6# is @ 148* (that's both at the thickest part of the briskets, or is that briski?) Question: Is that too fast to get to that temp on the 6#? I've got all day and TRFS has fans that circulate the air and smoke (kinda like a convection oven, but not as aggressive?!)

Q-VIEW

Brisket 2.jpg

• goingcamping
• Mar 2, 2013

 

[goingcamping]

In regards to the temps, I backed the Smoker down 15* to 210*ish...

 

[pgsmoker64]

You are fine on the IT for the 6 pounder.  It's small so will come to temp much quicker!

I would leave the smoker at 225 and keep an eye on the IT.  Once it hits 195 - 200 check for tenderness with a toothpick - if it goes in like butter you are there, if not let it go a little longer.

I actually have a tiny 2.5 pounder on my MES right now.  

Bill

 

[goingcamping]

Thanks again PG...ok, I'll increase it back to 225*. I just put BBR's on, and getting ready for neighbor's pork butt. The points are way tender and the flats are still tough...so A WAYS too go!

Here's a picture at 5 hours in (I flipped the 6# over)...

Brisket 3.jpg

• goingcamping
• Mar 2, 2013

 

[pgsmoker64]

Are you doing burnt ends Brett?  Those are looking really good!!!

Looks like you have a perfect opportunity for them!

Good luck,

Bill

 

[goingcamping]

PG,

I was planning on trying the burnt ends...as you replied I was watching a video on how to properly separate the flat from the point...as long as the clock plays along, then burnt ends will be seen!

So I guess, this is a Tale of Two Briskets, As the Ends Burn...

Cheeky...I know!

~Brett

 

[pgsmoker64]

LOL....you been watchin too much TV!

LOL  

 

[goingcamping]

For fifth hour of smoking I thought I would do a little role reversal...Enjoy, and remember, this is a fictitious tale of Two Brisket!

6# Brisket: "Man, it's hot in here. Where's the beer?"

12# Brisket: "It's not that hot, stop complaining!" "The fat guy that keeps opening the door and spraying us has all the beer!"

6# Brisket: "Oh, and on that, that guy keeps pissing me off, I'm hot already then this wannabe 'chef' spritzes me with a vinegar and honey concoction...that and I forgot my sun block!"

12# Brisket: "You're an idiot, we don't need sunblock."

6# Brisket: "You're probably right, what I need is a beer!"

12# Brisket: "Tell the fat man and while you're at it tell him to leave the door closed, he's letting all the heat and smoke out..."

BBR's: "I'm quite certain this is gonna end badly for all of us...did you see he has a cutting board and knife on the table next too the smoker?"

#12 Brisket: "You shut your mouth Babyback, that's for the Atomic Buffalo Turds that are going on soon!"

#6 Brisket: "AAatttoommiccc Buffalo what?"

Pork Butt: "Guys, please, keep it down I'm trying to take sauna here, also, can one of you guys turn on the music?" "And pass me a beer already!"

BBR's: Quietly-"At least we don't have those metal probes up our back sides!"

Brisket 4.jpg

• goingcamping
• Mar 2, 2013

Brisket 5.jpg

• goingcamping
• Mar 2, 2013

 

[pgsmoker64]

OOOkaayyy!!!  

Alright Brett...I'm gonna have to confiscate the rest of that beer!  

 

[goingcamping]

^
I
I
I
I

Obviously, I've been drinking!

:beercheer:

 

[goingcamping]

Ahem...

Here's the final Q-view and take from the evening...

Pulled the 6# Brisket off after 10.5 hours of smoking, 4:00pm (IT was at 205*). Let it go a little longer as we were playing "corn-hole". At the same time I relieved the 6# of it's point (roughly 1#) and wrapped in foil for it's 2 hour nap. Chopped point placed in foil pan for 'burnt ends". Pulled 12# off (IT 190*), relieved it of it's point (roughly 4#) placed flat back in smoker to finish. Pulled Ribs, ABT's, wrapped pork butt in foil. Cubed point of 12# for burnt ends...let me say, successfully cutting the points for BE was PHENOMENAL. OMG, it was like peddling crack!

The 6# flat remainder rested for 2 hours, the burnt ends smoked an add'l 2 hours and the 12# flat smoked an add'l 3 hours (total of 13.5hours, it was pulled and wrapped at 200*). It was a little dryer than the 6# as smoking after the point removal was done to achieve optimal tenderness. The 6# Brisket (of which I have zero evidence, due to the hunger scale of all the peeps hanging!) was perfectly tender and juicy and required no sauce...yum! ABT's were awesome...the ribs were over cooked; however, the wife thought they were perfect...what does she know?

In this pic you can see the ABT's, ribs and the start of Burnt Ends in the forefront and the remaining flat from the 12# nestled behind the burnt ends.

Brisket 6.jpg

• goingcamping
• Mar 2, 2013

ABT's

Brisket 7.jpg

• goingcamping
• Mar 2, 2013

BURNT ENDS

Brisket 8.jpg

• goingcamping
• Mar 2, 2013

12# BRISKET (with point removed)

Brisket 9.jpg

• goingcamping
• Mar 2, 2013

Bill, you were spot on...the Burnt Ends were everything I've heard?! I've had 'em before, but never this good. :yahoo:

Thanks for playing!

~Brett

 

[goingcamping]

...the pulled pork was for a neighbor, who, for the record offered to share, but we were WAY to stuffed and were focused on the Burnt Ends...There's always tomorrow!?

 

[kathrynn]

  Everything looked great!  Totally got the giggles with the "conversation going on in your smoker"! 

Kat

 

[toby bryant]

Everything looks great! I have got to do a brisket soon, so I can have a go at burnt ends. I always wondered what the victims in the smoker are thinking, thanks for clearing that up for me 

  

Great thread!

 

[pgsmoker64]

Everthing looks great Brett!!!

Those burnt ends got me drooling!!!!  

Great job!

Bill