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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-19-2011, 02:54 PM
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#1 |
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is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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A 13-1/lbs. Mississippi Brisket Yall!!
I have been waiting on this day for Three months Yall... We decided to smoke us up a Mississippi Brisket yall... So, I rose bright and early this morning and drove over to my Local Butcher...When I got there it was 15 or more absolutely perfect briskets laying on the display counter...i bet ya i flipped thru those briskets at least 8 times or more LOL crazy huh?/ Then I happened upon the perfect piece of meat for old Peppasawce!!! This here fine 13-1/2 lb. Briskey...And here she is:
13-12 lb. Mississippi Brisket=Yall 001.jpg 13-12 lb. Mississippi Brisket=Yall 002.jpg Then I came home with a Smoking, and Seasoning Game Plan that I had in the works for three months...So you know i was well prepared... I washed her up, then I made slits all throughout the meat... Then I stuffed the Brisket with Orange Bell Peppers and Slivers of Garlic... I then brought out the Kosmos Beef Injection Powder aha, That's Right!!! I used Lemon Juice Water, and Apple Juice as my base liquid for my Kosmos Beef Powder... Afterward i applied a heavy amount of my own Peppasawce Rub along with a few other tidbits that you see there in the Photo(s) below... 13-12 lb. Mississippi Brisket=Yall 003.jpg Meanwhile I filled my Charcoal Basket of my UDS with a mixture of Kingsford, and Royal Oak Briquettes along with a generous amount of Oak, Cherry, and Pecan Hardwood You guys ought to smell this wood WhooWhee Yall LOL!!!I love the smell of good ole' cured Hardwood burnin!!! And this is how I fire up my UDS...Too easy!!! 13-12 lb. Mississippi Brisket=Yall 004.jpg And here's that big slab of Beef sitting in cozy as ever... Getting ready for it's 12 hour voyage!!! I'll be posting up Finished Pics later on at Mid-Night or early Sunday morning 13-12 lb. Mississippi Brisket=Yall 005.jpg 13-12 lb. Mississippi Brisket=Yall 006.jpg All questions are accepted in all of my threads, comments and or suggestions...And I am definitely open to a lil praise now and then Yall LOL!!!
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Getting A smoke Ring is were it's at Yall |
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02-19-2011, 04:55 PM
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#2 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Looks like a killer start!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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02-19-2011, 05:09 PM
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#3 |
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Babbling Farker
  Join Date: 06-15-09
Location: Scituate, RI
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Looks like you've got a great start there, I'm looking forward to your pictures when that brisket is done. Oak, cherry and pecan? Interesting, and also and interesting injection mix for a brisket, I can't wait to hear how it turns out.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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02-19-2011, 05:10 PM
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#4 |
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is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Thanks bluetang I know it will be just FINE!!! And I got all day to figure out what to serve for sides
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Getting A smoke Ring is were it's at Yall |
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02-19-2011, 05:13 PM
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#5 |
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is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Mister Bob I have always done things my way when it comes to cooking...I am going to even apply a Boston Butt type Thin Glaze when the Brisket is almost done at about 30 before I pull it off...
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Getting A smoke Ring is were it's at Yall |
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02-19-2011, 05:14 PM
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#6 |
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Full Fledged Farker
Join Date: 09-02-09
Location: Lexington, SC
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13.5 pound brisket with a lotta love looks good. Wondering about the 12 hr cook time...what temp you looking to cook at?
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Horizontal Roadside Smoker, Perfect Flame Vertical LP Smoker, Weber Performer |
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02-19-2011, 05:33 PM
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#7 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Good looking hunk of meat
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-19-2011, 05:40 PM
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#8 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Great start!
Is that fat cap up?
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-19-2011, 05:42 PM
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#9 |
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is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Brother 3 Rivers BBQ I am shooting at 12 hours...Now it may take less time, give or take an hour or two, but I always allow at least 12 hours for a Brisket of that size...My temps are hovering steadily at 250 +/-Degrees... The Drum is solid in that ...
 way.. Thank you landarc...Peppa
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Getting A smoke Ring is were it's at Yall |
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02-20-2011, 12:30 AM
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#10 |
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is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Hey everyone here is the finished product, the Brisket came out moist and tender...I love Sammiches too, of all kinds!!!
Mississippii Brisket Finished 001.jpg Mississippii Brisket Finished 003.jpg Mississippii Brisket Finished 004.jpg
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Getting A smoke Ring is were it's at Yall |
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02-20-2011, 12:41 AM
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#11 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Looks great! Brisket on white bread is a beautiful thang.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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02-20-2011, 07:52 AM
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#12 |
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Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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I will take one of those fine Sammies over here.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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02-20-2011, 08:13 AM
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#13 |
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On the road to being a farker
Join Date: 06-06-06
Location: Haslet, TX
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Mighty fine I must say!!!
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UDS, Weber 22.5, Charbroil gasser |
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02-20-2011, 09:03 AM
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#14 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks fantastic Peppa!!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-20-2011, 10:32 AM
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#15 |
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Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Looks great.
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www.facebook.com/BarkinDawgsBBQCatering |
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