Sunday's Brisket Smoke A Work In Progress

Midnight Smoke · Jan 25, 2009

10 Lb'r

Marinated for 36 hours.

This Brisket was very flexible.

Trimmed this one down of most of the fat. Tried to leave enough for some good flavor and hope I did not trim to much.

Seasoned with some Sea Salt, Pepper (Red,White and Black) and some Garlic. Into the the Egg with some Pecan.

Bbq Bubba · Jan 25, 2009

What was the marinade?

bigabyte · Jan 25, 2009

^^^^
Ditto that.

Looking good. That is pretty trim, but maybe the marinade will help.

Midnight Smoke · Jan 25, 2009

Bbq Bubba said:
What was the marinade?

3 Cans of Coke (small cans) 1 Can Miller Lite, 1 can Beef Broth. Added 1/4 cup Brown Sugar, some Salt, Pepper and a little Wooshire sauce with a touch of Soy Sauce.

bigabyte · Jan 25, 2009

Wow! That is some marinade there. Can't wait to hear the results.

Midnight Smoke · Jan 25, 2009

Been on 9 hours now, temp is at 167º
It's almost Noon and want dinner about 6
Should I foil?????

Norcoredneck · Jan 25, 2009

Looks pretty moist. Are you mopping? If not let it ride. Foil will just steam and ruin bark this early.

Midnight Smoke · Jan 25, 2009

Norcoredneck said:
Looks pretty moist. Are you mopping? If not let it ride. Foil will just steam and ruin bark this early.

You know, I am a little green at Brisket's. All I have is one last can of Coke that I have been Spraying on it. When do you think I should foil?

HeSmellsLikeSmoke · Jan 25, 2009

At what temperature are you smoking? Normally, you can crank up the heat a bit to speed it up, but I have suspect the coke coating would burn and ruin the bark.

I have never marinated nor tried to glaze a brisket, so I have little to offer but my interest in how this turns out.

CajunSmoker · Jan 25, 2009

I like to foil mine at 160 - 170*. It keeps the ends from drying out so bad.

Midnight Smoke · Jan 25, 2009

HeSmellsLikeSmoke said:
At what temperature are you smoking? Normally, you can crank up the heat a bit to speed it up, but I have suspect the coke coating would burn and ruin the bark.

Smoking at 225º, OK no more Coke

CajunSmoker said:
I like to foil mine at 160 - 170*. It keeps the ends from drying out so bad.

Looks like I am getting ready to Foil.

bigabyte · Jan 25, 2009

I would probably foil as opposed to letting that coke spritz stay on there and probably burn.

cardiac_cadet002 · Jan 25, 2009

Looks good so far. Do you ever use your UDS anymore?

Midnight Smoke · Jan 25, 2009

cardiac_cadet002 said:
Looks good so far. Do you ever use your UDS anymore?

Thanks! Since I got the Egg the UDS has only been used a couple times. :sad: Between the Weber Kettles and the Egg it just about covers all I do.

I will be using the UDS more this summer on bigger cooks.

cheez59 · Jan 25, 2009

Can't wait to see that beauty sliced!

Midnight Smoke · Jan 25, 2009

Now I present for your viewing pleasure...

12 hours on the smoker and 3 hours in the cooler.

keend · Jan 25, 2009

Nice job with the brisket and the pics.

How was the taste and texture?

HeSmellsLikeSmoke · Jan 25, 2009

Well, that dang sure looks like you hit a home run there. Give us some feedbsck. :biggrin:

cheez59 · Jan 25, 2009

Well now I think you may have been sandbagging a bit here. That brisket looks as good as any I have seen anywhere.:eusa_clap

Norcoredneck · Jan 25, 2009

Man looks great! What is your take on it?

Sunday's Brisket Smoke A Work In Progress

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

is One Chatty Farker

somebody shut me the fark up.

somebody shut me the fark up.

is one Smokin' Farker

somebody shut me the fark up.

Quintessential Chatty Farker

somebody shut me the fark up.

is one Smokin' Farker

somebody shut me the fark up.

Quintessential Chatty Farker

somebody shut me the fark up.

Similar threads