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Rick's Tropical Delight
01-01-2008, 01:54 PM
this is my second brisket attempt ever. 9.94 pound @ 230 grid temp for 15:15 till 193 internal. 50/50 dizzy pig cow lick & turbinado sugar. chopped up the point, foiled, and put it back on for another 2:30

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/packerbrisketnature-001.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/packerbrisketnature-004.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/packerbrisketnature-009.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/cabpackerbrisket2-006.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/cabpackerbrisket2-009.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/cabpackerbrisket2-011.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/cabpackerbrisket2-022.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/cabpackerbrisket2-024.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/cabpackerbrisket2-027.jpg

not too bad, but i need more practice :wink:

HAPPY NEW YEAR, FARKERS! :icon_clown

gpalasz
01-01-2008, 02:00 PM
Looks great...CABS rule.

cmcadams
01-01-2008, 02:17 PM
did you re-rub and sauce the burnt ends? That's the one time I like to actually sauce the brisket a bit for myself. Looks good.

Which do you prefer on the eggs.. just the nest or the wood structure?

Rick's Tropical Delight
01-01-2008, 03:16 PM
did you re-rub and sauce the burnt ends? That's the one time I like to actually sauce the brisket a bit for myself. Looks good.

Which do you prefer on the eggs.. just the nest or the wood structure?

i put some sweet baby rays in the foil pack then took it over to the neighbor's to watch the ball drop at midnight.

i kinda like the wood table, but it's a little small. i've got two sets of the egg mates (wood shelves) that attach to the eggs when they're in the nest, but they can only handle so much weight. that little white table comes in pretty handy

Harbormaster
01-01-2008, 04:33 PM
:|




That's all I have to say about that.
Now I'm hungry.

ps - great photos. I really like the first one.
And the shadows on your mannequin in the second make her very ....... mysterious .........and alluring.

Azinine
01-01-2008, 05:02 PM
Looks great.

I did a CAB packer the other day and it was awesome.

Rick's Tropical Delight
01-01-2008, 05:39 PM
:|




That's all I have to say about that.
Now I'm hungry.

ps - great photos. I really like the first one.
And the shadows on your mannequin in the second make her very ....... mysterious .........and alluring.

thanks man!
i added that lens flare in the first pic in photoshop, althought there was a little flare in the original. betty is kinda sexy, isn't she? she kinda adds that 'classic' look to the compound. :biggrin:

anybody have any tips on how i can better my brisket? like no sugar? maybe not chop up the point prior to foiling? i didn't read thirdeye's page very closley cause i got it out of order a little

Puppyboy
01-01-2008, 05:43 PM
Briskets look pretty good. Betty is kinda hot too.

ole'e
01-01-2008, 06:15 PM
Who is your pit assitant, in the picture.
Eric

JamesTX
01-01-2008, 06:52 PM
You cooked a 10 lb brisket for 15 hours? That's more than twice as long as I cook mine. Not saying that there's anything wrong with that (obviously it turned out great), I'm just surprised it worked.

Rick's Tropical Delight
01-01-2008, 06:59 PM
Who is your pit assitant, in the picture.
Eric

that's venus de betty! *L*

You cooked a 10 lb brisket for 15 hours? That's more than twice as long as I cook mine. Not saying that there's anything wrong with that (obviously it turned out great), I'm just surprised it worked.

that's how long it took to reach 190 degrees. the thinner part of the flat might have been a little dry. i had way too much rum yesterday, so i think it turned out ok for my second brisket. :biggrin:

CajunSmoker
01-01-2008, 07:39 PM
:|




That's all I have to say about that.
Now I'm hungry.

ps - great photos. I really like the first one.
And the shadows on your mannequin in the second make her very ....... mysterious .........and alluring.


Harbormaster thinks Ricks mannequin is hot:icon_blush: pass it on:biggrin:

Brisket looks great too Rick:cool:

BBQ Grail
01-01-2008, 07:40 PM
Rick, those pictures a truely an inspiration.

JamesTX
01-01-2008, 07:58 PM
i had way too much rum yesterday....

Yep. That's the explanation I use to explain the wife, the mortgage, etc.

What do you normally cook, if not brisket?

Rick's Tropical Delight
01-01-2008, 08:07 PM
Yep. That's the explanation I use to explain the wife, the mortgage, etc.

What do you normally cook, if not brisket?

oh... i little of this and a little of that...

here's a look at some of it (http://www.bbq-brethren.com/forum/search.php?searchid=417028)

vr6Cop
01-01-2008, 08:30 PM
anybody have any tips on how i can better my brisket? like no sugar? maybe not chop up the point prior to foiling? i didn't read thirdeye's page very closley cause i got it out of order a little
Rick, the best brisket I ever did was half DP CL and turbinado sugar. It was also a packer like yours and I never foiled. I tried to duplicate it last week with a flat, and it was almost as good, but not quite. I foiled the last one, and the bark wasn't quite as good.

I think the next one I try will be simple salt and pepper, with maybe a little garlic powder. I'm not an expert on brisket by any means, but yours looks pretty good. :eusa_clap