Brisket on the midi

chicagokp · Oct 8, 2012

Have a coworker coming into town tomorrow and we decided to do a potluck. He said he wanted brisket and I am happy to oblige.

Trimmed the hard fat and seasoned with some SM SeasonAll, peppered cow and pecan. I have to fold it over to fit. Point down and far cap to the outside.

It is 10 pm here so it's time to get some shut eye. The IQ 110 is on watch tonight.

Daggs · Oct 8, 2012

Can't wait to see the results

chicagokp · Oct 9, 2012

Looking good so far. I am guessing I will pull it off to rest in the next 30-60 minutes. It was super windy here last night so I was glad I hooked up the IQ.

Bark looks ok on the ends. After 5 hours or so it unfolded and fit flat so that may be the cause of less bark in the middle.

ItsMike · Oct 9, 2012

Oh my..

That looks Amazing!!

chicagokp · Oct 9, 2012

Off the smoker. Bark looks good.

ImageUploadedByTapatalk1349791325.642375.jpg

Flat and point separated

ImageUploadedByTapatalk1349791370.052197.jpg

Point cubed and seasoned with SM sweet seduction and cherry. Back on for another hour or two.

ImageUploadedByTapatalk1349791431.787477.jpg

hamiltont · Oct 9, 2012

Wohoo... I bet the North 'burbs of Chicago had a wonnerful aroma lingering last night. Looks Awesome! Cheers!!!

Phubar · Oct 9, 2012

Nice work!

cowgirl · Oct 9, 2012

Looking great from here too!!

Enkidu · Oct 9, 2012

Looks good. When I did my brisket on my mini-WSM, I added a bit more rub after unfolding. That seemed to help preserve some bark on the inside folded over portion.

Brisket on the midi

chicagokp

Babbling Farker

Daggs

is one Smokin' Farker

chicagokp

Babbling Farker

ItsMike

Guest

chicagokp

Babbling Farker

hamiltont

is Blowin Smoke!

Phubar

somebody shut me the fark up.

cowgirl

somebody shut me the fark up.

Enkidu

Guest

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