First cook of the weekend brisket

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Grumpy's Q

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• Jul 2, 2008

• #1

I put this on at 10:00 this morning. I'll try to update pictures through the day. Cooking this for my wifes folks in OR. We are going to slice and food saver individual meal portions for them they are both in their 80's and don't cook much. Sorry about a couple of the pics being fuzzy:redface:.

 

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Pipin' Pig

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• Jul 2, 2008

• #2

Looks like a good start. What is the weight, cooking temp and when is your target finish?

 

Divemaster

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• Jul 2, 2008

• #3

Looks like a great start!

Grumpy's Q said:

We are going to slice and food saver individual meal portions for them they are both in their 80's and don't cook much.

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I do that all the time for my Mom (and for me)... Saves a huge amount of time during the week when I may not get home till after 8....

 

G

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• Jul 2, 2008

• #4

Pipin' Pig said:

Looks like a good start. What is the weight, cooking temp and when is your target finish?

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It started as an 11.46 lb choice packer. I'm going to let it go to 170 and foil for a little while. Try to tender it up a bit. Right now it's at 153 after 5.5 hours. The dome temp is right at 250.

 

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Knothead

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• Jul 2, 2008

• #5

Looks great

 

OSD

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• Jul 2, 2008

• #6

It's lookin' real good!!

 

Pipin' Pig

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• Jul 2, 2008

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Yup. Looking tasty. Mine is in the foil at the moment and it looked a little dry going into the foil. I am wondering if I left it too long with after injecting with the rub on last night ... rubbed at 10 PM on the smoker at 4:30AM so 6.5 hours rubbed. It is about 195 now but my last probe test at 193 still had noticeable resistance.

 

blas1099

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• Jul 2, 2008

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q

Makes me want to call in sick tomorrow and smoke some briskets. :lol:

 

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Qcrue2U

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• Jul 2, 2008

• #9

Very NICE looking EATS!!! mmmmmmm

 

cardiac_cadet002

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• Jul 2, 2008

• #10

looking great indeed

 

G

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• Jul 2, 2008

• #11

blas1099 said:

Makes me want to call in sick tomorrow and smoke some briskets. :lol:

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Man everybody has brisket on sale.

 

thillin

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• Jul 2, 2008

• #12

Do you deliver? I work through Sat. Only one working in my dept. Only one in all of IT Fri & Sat. If I had a cool manager, my Medium egg would be set up in the parking lot. 12 hr shift, I could have ribs for a late lunch.....