Sunday's Brisket Smoke A Work In Progress

Midnight Smoke · 01-25-2009, 12:24 PM

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 · 01-25-2009, 12:30 PM

What was the marinade?

bigabyte · 01-25-2009, 12:33 PM

^^^^
Ditto that.

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

Midnight Smoke · 01-25-2009, 12:34 PM

Quote:

Originally Posted by Bbq Bubba

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 · 01-25-2009, 12:36 PM

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

Midnight Smoke · 01-25-2009, 12:54 PM

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

Norcoredneck · 01-25-2009, 01:17 PM

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

Midnight Smoke · 01-25-2009, 01:21 PM

Quote:

Originally Posted by Norcoredneck

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 · 01-25-2009, 01:32 PM

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 · 01-25-2009, 01:34 PM

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

Midnight Smoke · 01-25-2009, 01:36 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

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

Quote:

Originally Posted by CajunSmoker

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 · 01-25-2009, 02:20 PM

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

cardiac_cadet002 · 01-25-2009, 02:32 PM

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

Midnight Smoke · 01-25-2009, 03:59 PM

Quote:

Originally Posted by cardiac_cadet002

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.

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 · 01-25-2009, 04:07 PM

Can't wait to see that beauty sliced!

01-25-2009, 12:24 PM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Sunday's Brisket Smoke A Work In Progress 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. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-25-2009, 12:30 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	What was the marinade? __________________ 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

01-25-2009, 12:33 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	^^^^ Ditto that. Looking good. That is pretty trim, but maybe the marinade will help. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-25-2009, 12:36 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Wow! That is some marinade there. Can't wait to hear the results. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-25-2009, 12:54 PM	#6
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Been on 9 hours now, temp is at 167º It's almost Noon and want dinner about 6 Should I foil????? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-25-2009, 01:17 PM	#7
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Looks pretty moist. Are you mopping? If not let it ride. Foil will just steam and ruin bark this early. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-25-2009, 01:32 PM	#9
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	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. __________________ 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-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-25-2009, 01:34 PM	#10
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	I like to foil mine at 160 - 170. It keeps the ends from drying out so bad. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle Last edited by CajunSmoker; 01-25-2009 at 01:34 PM.. Reason: correct spelling*

01-25-2009, 02:20 PM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I would probably foil as opposed to letting that coke spritz stay on there and probably burn. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-25-2009, 02:32 PM	#13
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN	Looks good so far. Do you ever use your UDS anymore? __________________ Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen

01-25-2009, 04:07 PM	#15
cheez59 Quintessential Chatty Farker Join Date: 05-29-08 Location: LaFayette, GA	Can't wait to see that beauty sliced! __________________ Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50