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)
-   -   Tomorrows supper... (http://www.bbq-brethren.com/forum/showthread.php?t=172077)

Diesel Dave 09-28-2013 08:22 PM

Tomorrows supper...
 
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

http://www.bbq-brethren.com/forum/pi...pictureid=7932

And here it is trimmed, injected and rubbed

http://www.bbq-brethren.com/forum/pi...pictureid=7933

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 09-28-2013 08:50 PM

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

Garrett 09-28-2013 09:15 PM

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

SmittyJonz 09-28-2013 09:35 PM

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

tpope 09-28-2013 09:41 PM

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

sliding_billy 09-28-2013 09:43 PM

Can't wait to see it Dave.

tmac3304 09-28-2013 10:26 PM

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

Diesel Dave 09-28-2013 11:59 PM

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 09-29-2013 12:05 AM

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 09-29-2013 12:11 AM

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 09-29-2013 03:13 AM

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

http://www.bbq-brethren.com/forum/pi...pictureid=7935

Thanks for following

mrbill 09-29-2013 03:20 AM

lookin good!

Diesel Dave 09-29-2013 03:25 AM

Thank you sir

sliding_billy 09-29-2013 06:26 AM

Looks great. Going to be fantastic I am sure.

Diesel Dave 09-29-2013 12:30 PM

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!!!!

http://www.bbq-brethren.com/forum/pi...pictureid=7947

sliced pics in a few hours.

Thanks for following along


All times are GMT -5. The time now is 04:52 PM.

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.