The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Finally nailed a brisket! Thanks TBB! (http://www.bbq-brethren.com/forum/showthread.php?t=148974)

Diesel-Dan 12-05-2012 03:10 AM

Finally nailed a brisket! Thanks TBB!
 
1 Attachment(s)
Well i have been doing a lot of reading on here the last few weeks. I got myself all pumped up to do a brisket after many failed attempts due to, from what i figured out, under cooking it. Though i would share my Saturday with yall and hopefully can add to the long list of archives for someone else to pull info from.

Well more or less i was on night shift the week prior so had some free time to look up how i wanted to attack this smoke. I read countless threads on what to do and why my other smokes went so bad. I took a little from here and there and formulated a plan. I have attached my Word .doc if any want to download and use for themselves. Its very informal but it was pretty much my guide line. Like i said, i took a little from here and there and this was my game plan.

Stopped by Costco and picked up a brisket packer. They had tons to choose from. 5 pounders, all the way up to a 17 pound monster! I decided to stick with a 12 pounder as i didn't want to be up all day and night! This is the brisket trimmed:
https://pbs.twimg.com/media/A9VkgcJCAAACPSk.jpg:large

The night before i also did some mini jalapeno meatloaf over lump charcoal and cherry wood....was awesome!

https://pbs.twimg.com/media/A9Vkk3oCAAIkt7K.jpg:large
https://pbs.twimg.com/media/A9Vskb7CcAEa9M-.jpg:large

Well i got up early with the help of my supervisors:

https://pbs.twimg.com/media/A9Vu-vgCMAA2hwJ.jpg

Brisket with Rub

https://pbs.twimg.com/media/A9V6txXCEAAHul1.jpg:large

Got the fire going with some oak and pecan. Temp got up to 250-275 and i put the meat on. More or less rotated the brisket every 2 hours or so.

https://pbs.twimg.com/media/A9V6yKmCAAAk16m.jpg:large

At 170ish i double wrapped in foil and watched the temp from the couch!
https://pbs.twimg.com/media/A9Vkn3hCIAItuHj.jpg:large

One thing i did learn about brisket is patients! If its not done, just let it go till it is! For me that was about 200 degrees until i thought the "probes" were smooth enough in all areas. Brisket just off the smoker:
https://pbs.twimg.com/media/A9Vkrb9CYAAepDX.jpg:large

I also stopped and got a 2 pound tri-tip to add to the fun:
https://pbs.twimg.com/media/A9VkuydCMAEBUut.jpg:large
I let this one smoke till 140 and took off to rest. I am very fond of this cut of meat!

Well in all the excitement, i forgot to take pics of the brisket getting cut up! :doh: But i did get a plate shot of the burn ends, tri-tip, brisket, and home made mac-and-cheese (the woman stepped to the plate on that one! Was awesome!):
https://pbs.twimg.com/media/A9Vuax4CYAE3-jw.jpg:large

I was like a proud papa! This was by far the best thing that has ever come off my smoker! I had NO left overs at all! (Which kinda sucked come to think of it!!!) Just have to make more i guess! TBB....yall are a great bunch of guys and an awesome resource! Look forward to sharing more down the road!

Dan

Skidder 12-05-2012 04:24 AM

First off congrats on the cook. Looks fantastic. Second what kinda cooker is that your using?

Diesel-Dan 12-05-2012 04:32 AM

Its an old Charcoal grill i was given when i lived in MO. I had metal for a bumper i was going to build but decided to bust out the welder to put a smoke box under the grill. Used a section of Duramax SS exhaust pipe to connect the 2. Been having a blast getting to know it. Love being able to use full size logs.

https://pbs.twimg.com/media/A9WEg7nCMAAB1K1.jpg:large
https://pbs.twimg.com/media/A9WHGXPCIAIcHOR.jpg:large

frognot 12-05-2012 04:43 AM

Congrats on nailin' that brisket! (and tri-tip & mac & cheese also).

That's a fine lookin' smoker you got there. Also been using pecan lately.

Got a couple of briskets in the freezer & you got me thinking a cookin' is in the near future (since it ain't cold enough here to make chili).

Diesel-Dan 12-05-2012 04:46 AM

Quote:

Originally Posted by frognot (Post 2288920)
Congrats on nailin' that brisket! (and tri-tip & mac & cheese also).

Got a couple of briskets in the freezer & you got me thinking a cookin' is in the near future (since it ain't cold enough here to make chili).

Well if you need a home for one......just pop on down 75! haha.....Thanks sir!

CarolinaQue 12-05-2012 05:11 AM

As they use to say on a famous TV show..."I love it when a plan comes together"!!! Nice lookin' grub and a cool mod to that smoker! Love the fire box underneath!!!

Skidder 12-05-2012 06:13 AM

Quote:

Originally Posted by Diesel-Dan (Post 2288918)
Its an old Charcoal grill i was given when i lived in MO. I had metal for a bumper i was going to build but decided to bust out the welder to put a smoke box under the grill. Used a section of Duramax SS exhaust pipe to connect the 2. Been having a blast getting to know it. Love being able to use full size logs.

https://pbs.twimg.com/media/A9WEg7nCMAAB1K1.jpg:large
https://pbs.twimg.com/media/A9WHGXPCIAIcHOR.jpg:large

Must say it's a wild lookin thang for sure. Never seen one like it!

Trawlerdog 12-05-2012 07:17 AM

Looks like you've got it going your way! Nice brisket !!

Bludawg 12-05-2012 07:35 AM

Nice job on the Brisket, the plated pic made me hungry. I like your pit looks like an efficient design.

mtbchip 12-05-2012 07:55 AM

Deeply inspired. Brisket hunting today (Smart and Final here in San Diego always has full packers in stock).

Gonna do the same here. Might even post a pic or two! THANKS for sharing.

Bonewagon 12-05-2012 08:04 AM

Nicely done!

Diesel-Dan 12-05-2012 08:09 PM

It works rather well. Using heat otherwise lost out of the top of the box. Takes a bit to get going but once in the sweet spot she a Caddy!

Got a bunch of used insulator bricks here at work. They repacked the heater. So gonna size up some bricks and insulate the fire box some.
https://pbs.twimg.com/media/A9ZeY5_CQAEHL9x.jpg:large

Maybe have a tad bit more control on the micro end of the scale. Also want to add a PID and forced draft setup. But I'm having fun messing with it. My bud has a propane smoker. I don't have issue with it at all. I just feel more satisfied with my end products with the work I put into running the smoker. I like to experience my smoke! Haha....

Toast 12-05-2012 08:13 PM

Mighty Fine Cook and Rig there Sir!

chriscw81 12-05-2012 09:14 PM

looks great!!!! i cant wait until my next day off so i can cook up a brisky!!!!!!!!!!

Swamp Donkeyz BBQ 12-05-2012 09:26 PM

Looks like you did a great job. Congrats on conquering the almighty brisket.


Sent from my iPhone using Tapatalk


All times are GMT -5. The time now is 08:57 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.