Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 06-15-2014, 11:41 PM   #1
is one Smokin' Farker

LYU370's Avatar
Join Date: 05-28-14
Location: Streamwood, IL
Default Pics: Fathers Day Brisket

New smoker... New Rub... More people confirming at the last minute... I thought this was supposed to be a relaxing day... I guess I'll need to throw some ribs on too with yet another new rub.

So I started with a 14.24lb Choice brisket from WalMart.

Trimmed off just about 2lbs of fat then rubbed with some #porkmafia Texas Gold.

Into the FEC100 for a two stage smoke, 180 for 4 hrs, then bumped up to 236 for another 9 1/2 hrs. The flash at night makes it look REALLY yellow.

Woke up, made some coffee, checked at about the 10hr mark. Looking pretty good.

It's not a BBQ without burnt ends right? Separated the point, some additional rub, and back into the smoker at 276.

All my coolers were in use for adult beverages... Luckily I had my old Cookshack SM020 sitting there that I used as a holding oven for the flat. :D Added some of this marinade that I ran across from a link that was posted on the Cokshack Forum by another member. It was fabulous.

After about 2 hrs, cut up the point, added some more rub and back in for a few more hours.

Remember those last minute confirmations. Luckily I bought some loin back ribs next door at Sam's when I was getting the brisket at Wally World. Rubbed with some #porkmafia Memphis Mud, and into the smoker. Hopefully they'll be done in time. Smoking at a higher temp than I usually do. 276 instead of 235.

Had to grab a burnt end when I was putting the ribs in. One word... YUM!!!

The forecasted rain held off, adult beverages and appetizers were enjoyed by all, then it was time for eats.

The new rubs were outstanding. I'll have to try another smoke with the Memphis Mud to confirm things, but I may have just found my new favorite rub for ribs.

I loved my SM020, I love my FEC100 even more!
LYU370 is offline   Reply With Quote

Thanks from: --->
Old 06-16-2014, 12:35 AM   #2
Full Fledged Farker
Join Date: 06-05-13
Location: Seattle WA

Awesome looking cook all around.
KORND4WG X is offline   Reply With Quote

Old 06-16-2014, 03:04 AM   #3
somebody shut me the fark up.
sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX

Good looking brisky.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
sliding_billy is offline   Reply With Quote

Old 06-16-2014, 03:31 AM   #4
Humble Soul
On the road to being a farker
Humble Soul's Avatar
Join Date: 09-13-13
Location: Honolulu, HI

Wow that looks great!
Humble Soul is offline   Reply With Quote

Old 06-16-2014, 08:42 AM   #5
Full Fledged Farker

Join Date: 04-21-14
Location: Western 'burbs of Chi-town

Excellent looking food! Good work accommodating the last minute additions to the group. Looks like you handled it well. The burnt ends look like candy! I'll have to do that at some point.... soon!
Thanks for the pics and the narrative. Good work!
[I]Slay it, Skin it, Slice it, Smoke it, Indulge in the Aroma....Scarf it down.[/I]

Thermapen (Smooth as Silk White!)
Maverick ET-732 (w/ custom waterproofed probes)
Weber: Genesis Gasser, Smokey Joe, One Touch

Proverbs 12:27
The lazy do not roast any game, but the diligent feed on the riches of the hunt.
7over is offline   Reply With Quote

Old 06-16-2014, 08:50 AM   #6
Wandering around with a bag of matchlight, looking for a match.
Join Date: 01-16-14
Location: Stamping Ground Kentucky

Looks amazing!
fsewall is offline   Reply With Quote

Old 06-16-2014, 08:59 AM   #7
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

Great looking food and thanks for the details!
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Coming soon! Chicago Area Mid Winter Lunch!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote

Old 06-16-2014, 09:07 AM   #8
Cajun Ty
is one Smokin' Farker
Cajun Ty's Avatar
Join Date: 06-10-14
Location: South Louisiana

Awsome job
Cajun Ty is offline   Reply With Quote

Old 06-16-2014, 09:17 AM   #9
On the road to being a farker
Join Date: 07-20-13
Location: Nashville, TN

Oh man that looks good, I wonder what the gold in the brisket rub is?
22.5 WSM and a couple charcoal grills.
bshm is offline   Reply With Quote

Old 06-16-2014, 09:30 AM   #10
Babbling Farker

fnbish's Avatar
Join Date: 01-11-11
Location: Lawrenceville, GA

Those burnt ends look sweet!
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team, Head Idiot
Follow Tenacious Q on Facebook!!
fnbish is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 08:00 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.