Tomorrows supper...

[Diesel Dave]

Going on the smoker tonight!
This is the brisket I got from the new butcher I found.
It's 11 lbs before trimming. There wasn't too much to trim off really. I left a bit under 1/2' on the fat cap and it's injected with:
Beef stock 2 cups
1 tbls worcestershire
1 tbls soy sauce
1 tsp accent

Rubbed with SPOG

Pre-trimmed pic

And here it is trimmed, injected and rubbed

So this will go on at 11 tonight at 250f and get smoked with cherry for about 4-5 hrs I figure. Then wrapped and another 6-7 hrs. Or until probe tender. With my chuck I ran short on time, so I'm making sure this is done to perfection for supper tomorrow.

Thanks for lookin in and I'll be keepin this updated.

 

[Bludawg]

Off to a good start I have one about the same size going on in the morning:becky:

 

[Garrett]

You're worried about perfecting it, I'm worried about how I'm gonna get there before supper time tomorrow.

 

[SmittyJonz]

DAve you been doing all these Smokings lately on a Cheapo Offset? :shock:

 

[tpope]

Ahhh, there's the beef. Good looking meat.

 

[sliding_billy]

Can't wait to see it Dave.

 

[tmac3304]

I think what we all need to know is what time dinner will be so we can all show up! Looks good!

 

[Diesel Dave]

Thanks everyone.
Bludawg, thanks, I've thought about trying one your way HNF, but I know this way and it works well for me.

Suppers at 6 tomorrow Garrett, you got time buddy

Yeah Smitty, I've been using this elcheapo for about 10 years now. I know how she runs and if you get anything tuned in you can get a good end product.....most of the time :laugh:

 

[jeffturnerjr]

looks like its gonna be awesome dave.

at 250, are you just cooking an hour per pound?
Cooked a HNF just recently for first time ever, it was fantastic. Maybe best brisket I've made.

 

[Diesel Dave]

Thanks Jeff, no I'm figuring and hour and a half per pound.

I may go for the HNF on the next one after an all night cook on this one

 

[Diesel Dave]

Here it is 4 hours in, IT 153f, and ready to pan and wrap.
I added 1 cup of the injection mix and 1 cup of apple juice to the pan with the btisket and foiled the top to seal.
Back on the smoker that's been running fairly steady at 250-75

Thanks for following

 

[mrbill]

lookin good!

 

[Diesel Dave]

Thank you sir

 

[sliding_billy]

Looks great. Going to be fantastic I am sure.

 

[Diesel Dave]

Well just pulled it off after 13 hrs, and all of it probed like buddah! :thumb:
IT was 210f
Here's a pic as I let it steam out and then it's resting in the oven for a couple hours before I cut into it.
Looks like supper will be at 5! wOOt!!!!

sliced pics in a few hours.

Thanks for following along

 

[Meatatarian]

That is one tasty looking piece of cow. Understanding how your smoker runs is a true pitmaster skill. Not to mention an essential when using a COS! Great job....

 

[SmittyJonz]

Man that looks Good - U are a POS Pit PitMaster!!! :mrgreen:

 

[Diesel Dave]

:bow:Thank you, thank you.

I'll have pics up of the slices soon, waiting for mom, dad and guests to get here before I cut into it

 

[Diesel Dave]

Well here you go, as promised......

sliced

Pass the bend test?

This brisket was very flavorful and tender as can be. But it was a bit dry, I think I let it rest too long as I finished it too early, imagine that

Thanks so much for tuning in and following

 

[Shagdog]

Looks great, Dave! And I'm with you.. Been cooking on a COS for 12+ years. Once you know how to use it right, it can turn out some killer Q. I'm building a new smoker, and it's going to be hard to say good bye to the COS... Well, probably not, but I still love it!