OMG My First Brisket.... At Last!

SmokinAussie

somebody shut me the fark up.

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G'Day Bruces' :becky::becky::becky:

Well, the day is finally here! Umm the night actually.

Not long ago I got some Cape Grimm Brisket from my good buddy AussieTitch. You've seen how both Titch and Buccs have just done their briskies and so now it is my turn.

I'm so happy I've finally got a Brisky! I'm so happy that I screwwed up the photo's. For some reason they were overexposed to blazes, and I've had to doctor them in Photoshop... they were so bad, I couldn't do much with them... sorry.

Anyway, here's the label...

IMBD2011-06152013_1120_zps48e84580.jpg


And the whole thing...
IMBD2011-06152013_1122_zps4a21fd31.jpg


Fat Cap Up... looked already reasonably well trimmed.



IMBD2011-06152013_1123_zpscf2c777e.jpg


Fat Cap down..
IMBD2011-06152013_1124_zps1ab59fc3.jpg


Point
IMBD2011-06152013_1125_zpsab10c625.jpg



Flat.
IMBD2011-06152013_1126_zps385a137e.jpg


And it is floppy
IMBD2011-06152013_1127_zps5c24e62d.jpg


For my first time, I'm keeping it simple. Like Titch and Buccs have done, I will let the Brisky speak for itself. If I get fancy my first time, I'm sure to have it end up like all those ones buried in Shanes Back Yard:becky:

So here are my only seasoning elements... The Coopers is to season the chef...:heh:

IMBD2011-06152013_1129_zpsa7a4d6ca.jpg


Simply done...
IMBD2011-06152013_1130_zpsbf6b67b7.jpg


IMBD2011-06152013_1131_zpsbc0e64a1.jpg


IMBD2011-06152013_1132_zps84541904.jpg


Anyway, I'll let that season in for a few hours. I'm going out to the WSM to get that prepped. Will probably put it on around midnight and pop off to bed. Thanks to Bigabytes tutorial, I won't worry about an internal temp probe. I'll just get the WSM stable at 250 or so and then leave it till I wake up!

So, I'll have some further pics tomorrow... hopefully not overexposed to buggery...:rolleyes:

CHeers!

Bill
 
Tricked ya!
Just having a peek before I leave...I had to!

Looks great, smoke that slab bro!
 
Looking forward to seeing it, Bill. All you darn Aussie's cooking brisket here lately, I hade to go grab one and I'll throw it on the smoker tonight. :becky:
 
Go for it mate, I believe its going to bucket down rain so I hope its under cover.

Here it comes.. Not too heavy yet, but the WSM is under cover. I just gotta protect Marty's handles more than anything else!!:biggrin1:

Now running at 255, Brisket is on with a full water pan on the WSM. I'm running the Maverick just for BBQ temp only. No probe in the brisket.

Cheers!

Bill
 
OMG! Like, TMI! LOL! Like, TOTALLY!!! Will you be my BFF?

Hey Guerry, I'm sorry I forgot the "farkin" in the OMG.

I really shoulda said OMFG. Cause it's a big deal for me..

Anyway, off to bed soon.. Brisky is ON...:clap::clap::clap::clap:

No lookies until the morning..

Loving my 22'5 Bullet Bill WSM with Marty's Handles:biggrin1:

See you all in the morning. I'm off for a cuddle in the sack..:sleep::hug:
:eyebrows:

Cheers

Bill
 
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