This weekend's projected cook - 1st brisket

deguerre · 02-18-2010, 04:52 PM

I was at my favorite mom and pop last night, and asked if they had any full briskets. The butcher wasn't in but the assistant made a note and promised to have one for me today. Well, I was not disappointed. They asked me how I'd like it prepared and I said I'll take it as is, and was then told, oh, it'll be 20 cents off a pound then.

So, I've got almost 12 pounds of choice beef to hopefully not fark up this weekend.

I plan on cooking at 275 after rubbing with Bovine Bold until whenever it's done. I've got my choice of apple, mesquite, hickory or JD oak, and also a little cherry and alder fine chips to mix in but I'm not sure which one to go for yet. Anyway, here's the briskie in the raw. Future updates to come.

HeSmellsLikeSmoke · 02-18-2010, 04:56 PM

Good looking hunk of meat. Looking forward to seeing the cook.

I vote for oak. Great with beef.

Capn Kev · 02-18-2010, 04:56 PM

Good luck! May the force be with you!!

Do you have a Sam's club near you? If so, you can get Choice full briskets there usually for around $1.80/lb.

deguerre · 02-18-2010, 05:01 PM

Quote:

Originally Posted by Capn Kev

Good luck! May the force be with you!!

Do you have a Sam's club near you? If so, you can get Choice full briskets there usually for around $1.80/lb.

Thanks! Yep, there's two or three but I'm not a member. Can't decide between them or Costco.

NorthwestBBQ · 02-18-2010, 05:04 PM

Guerry, you rock! That's a great looking brisket at a great price! Keep the photos comming!

bulldawgbbq · 02-18-2010, 05:04 PM

Good luck. Are you going to inject or do anything else other than the Bovine Bold rub? Hope it turns out great!

deguerre · 02-18-2010, 05:16 PM

Quote:

Originally Posted by NorthwestBBQ

Guerry, you rock! That's a great looking brisket at a great price! Keep the photos comming!

Thanks Michael! It sure beat the 3.69 Kroger wanted for select last week.

bigabyte · 02-18-2010, 05:17 PM

+1 on the Oak!

Keep us posted.

deguerre · 02-18-2010, 05:20 PM

Quote:

Originally Posted by bulldawgbbq

Good luck. Are you going to inject or do anything else other than the Bovine Bold rub? Hope it turns out great!

Not on this one. I want to see what happens with just a rub. No marinating or fat trimming either, and probably no foiling but I'll decide that during the cook depending on how the sugar in the rub does.

deguerre · 02-18-2010, 05:22 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

Good looking hunk of meat. Looking forward to seeing the cook.

I vote for oak. Great with beef.

Quote:

Originally Posted by bigabyte

+1 on the Oak!

Keep us posted.

I was leaning towards the oak. I loved how it worked with the standing rib, but I really like mesquite flavor too. I'll probably use the last of the JD though.

landarc · 02-18-2010, 05:32 PM

Looks good Guerry, I would go oak with a touch of mesquite, it can be a good combo.

Meat Burner · 02-18-2010, 05:33 PM

Guerry, good choice to keep the cook simple. We are a huge fan of the Bovine Bold. No injection is a good idea so you have a good base line to go from. You can trim some of the real thick fat and be just fine, but you are the chef. The sugar content of the Bovine Bold should not be an issue if you decide not to foil. Good luck and keep us posted.

deguerre · 02-18-2010, 05:58 PM

Quote:

Originally Posted by landarc

Looks good Guerry, I would go oak with a touch of mesquite, it can be a good combo.

You know, Bob, I think I'll do exactly that. Good suggestion!

Quote:

Originally Posted by Meat Burner

Guerry, good choice to keep the cook simple. We are a huge fan of the Bovine Bold. No injection is a good idea so you have a good base line to go from. You can trim some of the real thick fat and be just fine, but you are the chef. The sugar content of the Bovine Bold should not be an issue if you decide not to foil. Good luck and keep us posted.

Thanks Meat! I might trim some excess, but I haven't had a good look at it out of the cryo yet.

Bogus Chezz Hawg · 02-18-2010, 06:18 PM

Quote:

Originally Posted by Capn Kev

Good luck! May the force be with you!!

Do you have a Sam's club near you? If so, you can get Choice full briskets there usually for around $1.80/lb.

Quote:

Originally Posted by deguerre

Thanks! Yep, there's two or three but I'm not a member. Can't decide between them or Costco.

Visit Costco as a non-member. Tell them you want to look around before joining and they will let you in. I've read here that Costco only sells flats (except in Texas). If that's true in your area you can then visit Sam's Club. They have USDA Choice Angus packers for $1.78 per lb in my area.

Good luck with your 1st briskey!

big brother smoke · 02-18-2010, 06:22 PM

Nice bro, I do a combo of woods whist cooking. Makes my nose happy to get the different smells. I start with one wood, use another and so on.

02-18-2010, 04:56 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Good looking hunk of meat. Looking forward to seeing the cook. I vote for oak. Great with beef. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-18-2010, 04:56 PM	#3
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO Downloads: 0 Uploads: 0	Good luck! May the force be with you!! Do you have a Sam's club near you? If so, you can get Choice full briskets there usually for around $1.80/lb. __________________ Kevin Feit Swinestone Cowboys BBQ Team FEC-100, Traeger Texas 075, WSM 22.5", UDS, KCBS CBJ #54829

02-18-2010, 05:04 PM	#5
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Guerry, you rock! That's a great looking brisket at a great price! Keep the photos comming! __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

02-18-2010, 05:04 PM	#6
bulldawgbbq Knows what a fatty is. Join Date: 10-26-09 Location: Starkville, MS Downloads: 0 Uploads: 0	Good luck. Are you going to inject or do anything else other than the Bovine Bold rub? Hope it turns out great! __________________ Baby Stump's, DigiQ DX

02-18-2010, 05:17 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	+1 on the Oak! Keep us posted. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-18-2010, 05:32 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Looks good Guerry, I would go oak with a touch of mesquite, it can be a good combo. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-18-2010, 05:33 PM	#12
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Guerry, good choice to keep the cook simple. We are a huge fan of the Bovine Bold. No injection is a good idea so you have a good base line to go from. You can trim some of the real thick fat and be just fine, but you are the chef. The sugar content of the Bovine Bold should not be an issue if you decide not to foil. Good luck and keep us posted. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-18-2010, 06:22 PM	#15
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Nice bro, I do a combo of woods whist cooking. Makes my nose happy to get the different smells. I start with one wood, use another and so on. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Weekend Cook, 1st brisket.	Sammy_Shuford	Q-talk	2	10-18-2010 02:35 PM
From last weekend's cook	VitaminQ	Q-talk	6	09-06-2006 07:34 PM
?s from this weekend's cook	jsmoker	Q-talk	15	06-27-2006 10:13 AM
Results of 1st brisket cook (pics included)	Smokin Okole	Q-talk	18	04-14-2006 04:13 PM
Last weekend's cook	ggeilman	Q-talk	12	03-03-2006 02:26 AM