Another shot at brisket - Page 3

Dockman · 02-15-2013, 08:45 PM

Trimmed and rubbed hitting the smoker in the morning.

Dockman · 02-15-2013, 08:52 PM

Rubbed with salt, pepper, onion powder, garlic powder, and Montreal steak blend.

AustinKnight · 02-15-2013, 09:22 PM

Looking good brotha keep us posted on the end product...

wct · 02-15-2013, 09:39 PM

That looks good enough to eat already. Keep us posted and enjoy the process.

Noob · 02-15-2013, 10:24 PM

What a pretty brisket! Prime cut looks great

Rib-O-Lator · 02-15-2013, 10:48 PM

Montreal steak seasoning works well, it has most everything you need. one of the best i have done and tasted was with plowboys bovine bold. it was so good i even slurped up the fat.

Dockman · 02-16-2013, 07:18 AM

Brisket is at room temperature and smoker is warming up.

Neil · 02-16-2013, 07:28 AM

Looking forward to the final product, good luck.

NickyG · 02-16-2013, 07:33 AM

Did you decide what temp you wanted to use?

maktek · 02-16-2013, 07:52 AM

I did my first brisket about a month ago. I trimmed it and put a homemade expresso rub on the night before and then cooked hot and fast at 350 the next day. It turned out fantastic. Reading thru a lot of brisket cook threads it seems like a lot of people over think there cooks. I am cooking another one on Monday hopefully I will get the same results. I cook on an old rusted smokin pro with a pitmaster iq temp controller. Here is a pic of my last brisket smoke.

HankB · 02-16-2013, 08:03 AM

Quote:

Originally Posted by maktek

I trimmed it and put a homemade expresso rub on the night before

Can you describe your rub? I use Raichlen's coffee rub and like it a lot.

Dockman · 02-16-2013, 11:19 AM

Temp is about 148.

Rich Parker · 02-16-2013, 11:48 AM

Color is looking great! Are you wrapping it?

Dockman · 02-16-2013, 12:14 PM

Figured what hell the smoker is going just as well throw on chicken and beans!

Dockman · 02-16-2013, 12:15 PM

Yes going to wrap very soon.

02-15-2013, 09:22 PM	#33
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	Looking good brotha keep us posted on the end product... __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

02-15-2013, 09:39 PM	#34
wct Knows what a fatty is. Join Date: 08-09-12 Location: Colville, Washington Downloads: 0 Uploads: 0	That looks good enough to eat already. Keep us posted and enjoy the process. __________________ John Rec-Tec#1165, Traeger 075 Texan (1990's model), Weber Genesis E-330, Bradley digital 6 Shelf Smoker

02-15-2013, 10:24 PM	#35
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX Downloads: 0 Uploads: 0	What a pretty brisket! Prime cut looks great __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-15-2013, 10:48 PM	#36
Rib-O-Lator Full Fledged Farker Join Date: 06-30-09 Location: seatle,wa Downloads: 0 Uploads: 0	Montreal steak seasoning works well, it has most everything you need. one of the best i have done and tasted was with plowboys bovine bold. it was so good i even slurped up the fat. __________________ http://www.facebook.com/tastyribs 1. Gas UDS 1. charcoal UDS 1. Big gasser 2. 22.5 kettles a torch and weed burner in case the others fail, or i just want to burn somthin. and a few Rib-O-lators (ROL) Buford UDS kettle diffuser B-O-B 206-999-0962 info@ribolator.com http://www.ribolator.com

02-16-2013, 07:18 AM	#37
Dockman Got Wood. Join Date: 01-25-13 Location: Climax Springs, Mo Downloads: 0 Uploads: 0	Brisket is at room temperature and smoker is warming up. __________________ Still trying!

02-16-2013, 07:28 AM	#38
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	Looking forward to the final product, good luck. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

02-16-2013, 07:33 AM	#39
NickyG Knows what a fatty is. Join Date: 07-08-12 Location: Conway, AR Downloads: 0 Uploads: 0	Did you decide what temp you wanted to use? __________________ EPIC BBQ CRU - Weber 22.5" OTS x 2, 18.5" WSM, BWS Gater

02-16-2013, 07:52 AM	#40
maktek Found some matches. Join Date: 04-24-12 Location: Faifield, NJ Downloads: 0 Uploads: 0	I did my first brisket about a month ago. I trimmed it and put a homemade expresso rub on the night before and then cooked hot and fast at 350 the next day. It turned out fantastic. Reading thru a lot of brisket cook threads it seems like a lot of people over think there cooks. I am cooking another one on Monday hopefully I will get the same results. I cook on an old rusted smokin pro with a pitmaster iq temp controller. Here is a pic of my last brisket smoke.

02-16-2013, 11:48 AM	#43
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Color is looking great! Are you wrapping it? __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

02-16-2013, 12:15 PM	#45
Dockman Got Wood. Join Date: 01-25-13 Location: Climax Springs, Mo Downloads: 0 Uploads: 0	Yes going to wrap very soon. __________________ Still trying!