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View Full Version : First Briskie / First Pron!


ssj4vinh
04-15-2011, 03:40 AM
This was a 5lb brisket that was cut from a larger piece.
http://img.photobucket.com/albums/v217/steffyweffy220/1.jpg


Put a basic rub on it and smoked it in the 200-235 range. I used a few chunks of apple and pecan.
http://img.photobucket.com/albums/v217/steffyweffy220/3.jpg

http://img.photobucket.com/albums/v217/steffyweffy220/4.jpg


After the first hour, I used a beer/apple cider vinegar mop every 30 minutes for about 3 hours.

http://img.photobucket.com/albums/v217/steffyweffy220/6.jpg

I smoked it until it felt tender enough which was at about 205 internal. It took about 14 hours total. Let it rest in foil for 2 hours and it was extremely tender.

http://img.photobucket.com/albums/v217/steffyweffy220/7.jpg

http://img.photobucket.com/albums/v217/steffyweffy220/8.jpg

http://img.photobucket.com/albums/v217/steffyweffy220/9.jpg

daninnewjersey
04-15-2011, 06:37 AM
Nice first brisket!!

Phubar
04-15-2011, 06:54 AM
Very nice plate right there!

Saiko
04-15-2011, 07:21 AM
Nice looking brisky, and good choice of beer too!

Puppyboy
04-15-2011, 07:31 AM
Well done!!!!

smokemonster
04-15-2011, 08:29 AM
Great looking plate! I would have had a hard time using that Stone IPA in a mop . . . one of my favorites!

RAZORBACK JIM
04-15-2011, 08:32 AM
Good lookin chow!!!!:thumb:

Jim

Big George's BBQ
04-15-2011, 09:29 AM
Very Nice :thumb:

ssj4vinh
04-15-2011, 03:12 PM
Great looking plate! I would have had a hard time using that Stone IPA in a mop . . . one of my favorites!

Thanks and yeah I probably won't be mopping with it again anytime soon. Anyone know if cheap beer works as well? Seems like it wouldnt matter much what beer you use.

BobBrisket
04-15-2011, 03:24 PM
I'd hit that!

Bob

LoveBBQ
04-15-2011, 04:33 PM
Looks yummy!

Thanks and yeah I probably won't be mopping with it again anytime soon. Anyone know if cheap beer works as well? Seems like it wouldnt matter much what beer you use.
I used a miller lite/apple cider vinegar mixture on my last batch of ribs. Worked like a champ!

Dex
04-15-2011, 06:12 PM
Now I'm hungry :x

Southern Home Boy
04-15-2011, 06:15 PM
Beautiful lookin meat there. If you slice it across the grain next time, you'll probably get better slices. Not that it NEEDS to be better...:tape:

SteveSmokes
04-15-2011, 07:10 PM
Like Southern Home Boy said. You actually have flat and point there separated by fat. You can separate them fairly easily. The reason you do that is the grain for each muscle run perpendicular to each other. You cut the flat cross grain which made the point cut in the same direction which causes long strings. Some choose to eat it this way by choice.

Also if you separate the point and flat you can make burnt ends with the point by dicing it up and ccoking longer to render out more of the fat.

Looked tasty. I hope you enjoyed!

El Ropo
04-15-2011, 08:41 PM
I've attempted two brisket packers, and both ended up in burrito meat, or chili. I wish I had nice pics to post like yours. Great job!

Boshizzle
04-15-2011, 09:15 PM
That's making me hungry and I just ate dinner. Nice job!

Sammy_Shuford
04-15-2011, 11:29 PM
Nice chow, not to echo, but I'd hit that!

Cook
04-16-2011, 09:16 AM
I'd have chosen the point end of the brisket as well...great choice! If it's tender, it doesn't amount to a hill of beans which way the grain is running or which way you decide to slice it. Excellent meal!