An overnight brisket on the drum...

cowgirl · Jan 3, 2011

Brethren Al sent some of his dry rub for me to try out and I have been gone so much it has been hard to find the time to smoke anything.

So....I decided to put a brisket on the drum overnight...

I trimmed some of the fat from the brisket, seasoned with Al's dry rub then placed the trimmed fat back onto the brisket flat and threw it in the drum fatside down. (on my horizontal smokers I smoke fat side up.. in the drum I prefer fat side down)

my drum (this is an old pic)

the next morning....

the outside temp dropped into the teens that night but the drum did fine.

It came out moist and tender...

I loved Brethren Al's dry rub, Thanks again Al!!

Thanks for looking.

oh yeah... I forgot I was practicing putting my blog name on the pics. lol :redface:

Crazy Harry · Jan 3, 2011

looks good, nice smoke ring

NCsmoker · Jan 3, 2011

That looks real good. I like the idea of putting some of the fat on the top. I to like to cook fat side down on the drum.

Phubar · Jan 3, 2011

Very nice work and pics Jeaniusz!

bigabyte · Jan 3, 2011

Looks great as always Jeanie!

Skidder · Jan 3, 2011

Jeanie looks as good as a brisket should. Moist with a good smoke ring. Perfect.

BRBBQ · Jan 3, 2011

Nice looking brisky

Alan in Ga · Jan 3, 2011

Always good looking eats Jeanie...:clap2:

altongrady · Jan 3, 2011

Jeanie,

I'm glad you enjoyed the rub.
The brisket looks really great.

Al

Big George's BBQ · Jan 3, 2011

As always- Beautiful

blackdog043 · Jan 3, 2011

Nice and moist, with a good smoke ring:thumb:

cowgirl · Jan 3, 2011

Thanks friends! The brisket took care of my smoked meat craving for awhile. :-D
If you get the chance... try some of Al's dry rub, it's tasty stuff!:thumb:

NCsmoker said:
That looks real good. I like the idea of putting some of the fat on the top. I to like to cook fat side down on the drum.

Me too! Fat side down works well on the drum. Thanks!

altongrady said:
Jeanie,

I'm glad you enjoyed the rub.
The brisket looks really great.

Al

Al your dry rub is a winner!! Thanks so much for giving me the chance to try it out. Looking forward to trying it on some other meats. :thumb:

Norcoredneck · Jan 3, 2011

Looks very tasty! Great job.

Johnny_Crunch · Jan 3, 2011

Looks delicious! Could you tell a difference leaving the fat trimmings on top?

cowgirl · Jan 3, 2011

Thanks Pat!

Johnny_Crunch said:
Looks delicious! Could you tell a difference leaving the fat trimmings on top?

I always put the fat back on... can't go wrong with slow rendered fat.
You can tell, I don't smoke my briskets to look pretty, I smoke em for flavor. lol :-D

lionhrt · Jan 4, 2011

OHHHHHHHHHHHHHHHH that looks good love the ring and it looks so moist, now I am craving brisket.

Bluesman · Jan 4, 2011

Looks great. That's it Brisket this weekend :thumb:

RAZORBACK JIM · Jan 4, 2011

That looks sooo good!!!!!!!!!!

Jim

kwas68 · Jan 4, 2011

How long and at what temp? What type of charcoal and how much? I also smoked a briskie overnight this weekend with lows in the teens. I'm curious as I think I'm not getting the same performance out of my drum that others do.

bluetang · Jan 4, 2011

Moist, meat goodness right there!

An overnight brisket on the drum...

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is One Chatty Farker

Knows what a fatty is.

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Babbling Farker

Babbling Farker

is Blowin Smoke!

Knows what a fatty is.

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is one Smokin' Farker

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somebody shut me the fark up.

Babbling Farker

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is one Smokin' Farker

Babbling Farker

Full Fledged Farker

is one Smokin' Farker

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