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View Full Version : 1 Packer+Dizzy Pig Cow Lick+Turbinado Sugar+BGE+Homemade Oak Lump=Brisket Nirvana


Smokin Gator
01-05-2008, 03:18 PM
OK folks... the blind hog found the acorn!!!! I hit this one dead on!!!

Here are the picks and then I am going to eat!!!

12350

12351

12352

12353

12354

I put it on the BGE last night at about 10:30. Let the temp stabilize. Turned on the Stoker and let it rock!!! I opened the lid a total of three times the whole cook. Once to put a probe in at about 8:30 this morning, once to foil, and once to take it off. Super moist, tender, just smokey enough and the rub has a bit of a peppery bite... MMMMmmmm.

Sorry I pics aren't better:-(

Gotta go eat me some....

Pictures of Canadian Bacon to follow at some point tonight.

N8man
01-05-2008, 03:21 PM
Oh, Man that looks good enough to eat!!!! Outstanding!!!!

fnnm358
01-05-2008, 03:22 PM
ok enough of looking at the pron time to cook some food

That food looks great thanks for the pron and keep it up

tonto1117
01-05-2008, 03:24 PM
That looks absoulutly farking delicious Brent!!!

Kevin
01-05-2008, 03:28 PM
Beautiful. Enjoy.

Bbq Bubba
01-05-2008, 03:35 PM
Fantastico.....................:cool:

ique
01-05-2008, 03:37 PM
Outstanding, looks perfect.

CajunSmoker
01-05-2008, 03:38 PM
Damn bro, that be one fine looking brisket, even from a Gator fan:cool:

Bob S
01-05-2008, 03:41 PM
Beautiful brisket. Enjoy it.

swamprb
01-05-2008, 04:03 PM
Thanks Brent! I can't get the Stoker link to open, but I take your word for it! That brisket looks nice! I'm going to be making some Apple wood lump coming up, did you use anything for smoke?

txschutte
01-05-2008, 04:27 PM
AAAAuuugh! More Brisket photos! I can't take it anymore!

milehigh
01-05-2008, 04:56 PM
I got the egg,cowlick,sugar, and royal oak. Now all i need is the packer and a stoker.lol What temp did you run? Thanks for sharing

Rick's Tropical Delight
01-05-2008, 04:57 PM
:biggrin:

stabilized at what temp?

DaChief
01-05-2008, 06:00 PM
Brent,
I thought I smelled something down the FL coast...Lookin Good

jestridge
01-05-2008, 07:13 PM
I need brisket. NOW!

Harbormaster
01-05-2008, 07:17 PM
Beats the snot out of mine!

Brian in So Cal
01-05-2008, 07:48 PM
Looks real good.

Jack2u2
01-05-2008, 07:59 PM
Looks really good -- overnight express is fine to send some my way!

BBQ_MAFIA
01-05-2008, 08:14 PM
Wow that looks great.
I knew I should have cooked a brisket today.

BBQ Grail
01-05-2008, 08:16 PM
Excellent looking brisket there. Great job. Homemade lump? That's impressive too!

biffleg
01-05-2008, 08:42 PM
OMG :eek: That last pic is "perfecto". Bet it tasted as good as it looks!

keale
01-05-2008, 09:14 PM
OH MY!! Haven't had dinner yet, I'm sorry I checked this thread out... I take back everything I said about you not taking pictures!! (well, almost everything!)
Brisket...wow...I wish I had it more available down here!
I thought it was too easy for you all with the BGE, but now the BGE w/ the Guru??? Come on, that just aint fair!!( jealous mod.)
What were your sides?

Jaberwabee
01-05-2008, 10:00 PM
Lookin good, I think Brisket might be the hardest to get "just Right".

Plowboy
01-05-2008, 10:11 PM
:biggrin:

stabilized at what temp?

and for how long?

cmcadams
01-05-2008, 10:30 PM
I don't believe that's any good... send it my way so I can determine... I'm a cbj afterall.. I'll be unbiased, and full. :)

Rick's Tropical Delight
01-05-2008, 10:39 PM
and for how long?

i think he's in a food coma... or he's hugging his egg and can't let goooooo :eek:

Norcoredneck
01-06-2008, 03:50 AM
That looks unreal! Great job.

Smokin Gator
01-06-2008, 07:31 AM
Thanks Brent! I can't get the Stoker link to open, but I take your word for it! That brisket looks nice! I'm going to be making some Apple wood lump coming up, did you use anything for smoke?

I used two pieces of hickory about the size of a fist. I buried one right off of the center and had one on top out near the edge. I had sweet blue for hours.

:biggrin:

stabilized at what temp?

Rick, I started the Egg with a weedburner at about 10:00 PM Friday night. I opened the top all the way and then opened the bottom about half way. When I go it up to 220 I hooked up the Stoker and let it do its thing. Top fully closed but petals were all the way open. I was still getting a good bit of white smoke so I let it settle for a while. It was probably about 11:00 when the brisket went on. I turned the blowers off for 5 minutes and then let it go at 220 from then on.

and for how long?
Todd, I have been trimming almost all the fat off of the briskets lately and like the results. More surface area for rub and a reduced cooking time. The picture of the brisket is actually the fat cap side. I took the brisket off at about 12:00 so that would make the cook time right at 13 hours. As I had trimmed nearly all of the fat between the flat and the point I just slid my hand under the one little piece that was holding them together and put the point back on the cooker. I left it on for about another hour and a half as I was reducing the temp in the cooker for the Canadian Bacon.


Brent,
I thought I smelled something down the FL coast...Lookin Good
The aroma on my back porch was so farkin good yesterday... We did have a north wind:-) A couple of times when I walked out there it reminded my of when you are at a comp and you get those oh so good smells.

keale
01-06-2008, 11:51 AM
Still waiting on the bacon pics!! Ha ha! Just giving you a hard time Brent..
Can you send me some of that Brisket? I want a sammie for lunch!

Smokin Gator
01-06-2008, 11:54 AM
Still waiting on the bacon pics!! Ha ha! Just giving you a hard time Brent..
Can you send me some of that Brisket? I want a sammie for lunch!

Surely you are pulling my leg... or haven't got that far in recent posts... pics of the CB are up in a different thread.