View Full Version : what do you think I am doing this weekend

08-21-2014, 06:15 PM
http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140821_180150_zpsgf4zpwef.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140821_180150_zpsgf4zpwef.jpg.html)

08-21-2014, 06:23 PM
I have always wanted to see someone do a brisket fatty

Harry Barker
08-21-2014, 06:29 PM
i have always wanted to see someone do a brisket fatty

08-21-2014, 06:36 PM
i dont think that will be enough sausage to wrap that brisket!!! lol

08-21-2014, 06:41 PM
Boiling a brisket, wrapping it in sausage and bacon then tossing it in the crock pot to finish it off ? :becky:

Looks like a great time and cook! :thumb:

08-21-2014, 07:04 PM
I was thinking of stuffing the brisket with a fatty and bacon and cheese and deep frying!

Injection items
http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140821_184909_zpsgixletk1.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140821_184909_zpsgixletk1.jpg.html)

08-21-2014, 07:06 PM
And I just found out were going to the fair Saturday so tomorrow is smoking day. So I just made the injection and its cooling before I inject

08-21-2014, 07:09 PM
Your going to be eating very well.

Blythewood BBQ'er
08-21-2014, 07:29 PM
Looks like you will be rubbing a full belly!

08-21-2014, 07:34 PM
My buddy loved the last one I did so much he wanted his own. I told him I'll split this with him and he was thrilled. He said he will pay half the cost of the brisket and then some for my smoking supplies.

08-21-2014, 07:58 PM
Injected with 3cups of my injection mix and that bad boy is resting in the frige for the night.
Saved 1 cup of injection to use tomorrow.when I foil it
http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140821_194526_zpslpijx5cl.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140821_194526_zpslpijx5cl.jpg.html)

08-21-2014, 08:58 PM
Boiling a brisket, wrapping it in sausage and bacon then tossing it in the crock pot to finish it off

Looks like a great time and cook! :thumb:

Don't forget the liquid smoke!!

08-21-2014, 09:00 PM
Looks like you all will be eating very well.

Great price on the brisket per pound too.

08-21-2014, 09:08 PM
Walmart has been good to me this summer with brisket..

08-22-2014, 01:06 AM
Walmart has been good to me this summer with brisket..

They were $2.99 a lb :cry:

08-22-2014, 07:47 AM
They were $2.99 a lb :cry:

I Have never seen them that low where I am.
The flats were $7. 59lb. I took the last packer they had out and I'm not 100% thrilled with it looking through the plastic I see and feel a large area with hard fat on the bottom/side. Soon I will be trimming it up.

08-22-2014, 11:32 AM
Rubbed with plowboys bovine bold

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_111451_zps2y0maver.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_111451_zps2y0maver.jpg.html)

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_110742_zpsxefhq9ld.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_110742_zpsxefhq9ld.jpg.html)

08-22-2014, 11:36 AM
http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_104613_zpsaom6blq6.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_104613_zpsaom6blq6.jpg.html)Before trimming

08-22-2014, 01:39 PM
OK tossed the brisket on at 12 and Im having issues getting the temp up. With a 11+lbs of meat.and cold water in the water.pan it is taking a long time to get it where I want. Forgot to put water in the pan while I was.smoking a.fatty. And taking too long to move the fatty and get the brisket on I lost most of the heat I had built up. Rookie move.
She chugging along now

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_130037_zpsrgdkfouz.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_130037_zpsrgdkfouz.jpg.html)

08-22-2014, 01:50 PM
Fatty done and sliced. Came out real good. Used a hot chub flattened out with tomato sauce, string cheese, smoked provalone, sandwich pepperoni and pork chorizo all in a basket weave bacon. Sprinkled this spice called Gobs of garlic on top. The bacon on the bottom was not crisp at all so I'm just taking it off before eating. I may toss it in a frying pan to crisp it up.

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_130408_zpsrn80fpym.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_130408_zpsrn80fpym.jpg.html)

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_123619_zps67ykvuql.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_123619_zps67ykvuql.jpg.html)

08-22-2014, 04:36 PM
OK not sure of the order having issue pasting pic.
Brisket at 160 so I put it in a foil pan with extra injection and drippings. I seperated the flat from the point and added some more rub to both. Flat stayed in pan and covered with foil point went on top rack to work on some burnt ends.

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_160321_zpssb7smnvd.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_160321_zpssb7smnvd.jpg.html)

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_160509_zps3xdq3hes.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_160509_zps3xdq3hes.jpg.html)

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_154912_zps4hummhin.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_154912_zps4hummhin.jpg.html)

08-22-2014, 05:50 PM
Painting the house before winter sets in and boiling that brisket in liquid smoke and chorizo?

08-22-2014, 06:22 PM
Wrong on both aquablue. But I will be washing the house before fall sets in. And no liquid smoke in the house. I got to get some..

08-22-2014, 06:25 PM
Flat is done and rested for 1 hour before cutting in half.

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_174825_zpsvkrx8ble.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_174825_zpsvkrx8ble.jpg.html)

08-22-2014, 06:27 PM
A little dryer then my last one but the flavor is there. Wife loved it. Used cherry chunks I took from my fire wood pile.

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_175128_zps5llav8ge.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_175128_zps5llav8ge.jpg.html)

08-22-2014, 06:30 PM
Point finished and resting

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_181356_zps5rvfze6y.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_181356_zps5rvfze6y.jpg.html)

08-22-2014, 06:32 PM
It was real good, moist but I have cooked moister. . Had great flavor and a lighter smoke flavor then I usually get. I smoke with hickory 95% of the time, this time went with Cherry. Bovine bold adds a little bite to the back end and its nice.
The injection added a nice flavor to the meat plus its nice to have some to use as a sauce if you want.
OK back to dicing the point to see if I'm going to toss back on the smoker

08-22-2014, 06:42 PM
HELLO?? It's TODAY and no update?

08-22-2014, 07:09 PM
Sliced point and the juiced flowed. The wife said there is no way your cubing that and making burnt ends. I did get some tasty crusted pieces from the end point

http://i51.photobucket.com/albums/f356/seaham358/Mobile%20Uploads/20140822_184048_zpssdyi2lpl.jpg (http://s51.photobucket.com/user/seaham358/media/Mobile%20Uploads/20140822_184048_zpssdyi2lpl.jpg.html)

08-22-2014, 07:10 PM
OK that's it for the Q view..