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View Full Version : My first brisket! with pron!


bproffer
07-11-2009, 03:12 PM
Decided it wa time to give it a shot! Thanks to all th others whose posts I have learned so much from!

Started with a 15lb packer.

http://i727.photobucket.com/albums/ww279/bproffer/DSC01940-1.jpg

All clened up.

http://i727.photobucket.com/albums/ww279/bproffer/DSC01941-1.jpg

I used Bad Byrons Butt rub (cause thats what I had) and sprinkled on a little montreal steak seasoning before putting it in the smoker.

http://i727.photobucket.com/albums/ww279/bproffer/DSC01942-1.jpg

http://i727.photobucket.com/albums/ww279/bproffer/DSC01943-1.jpg

I started the meat at 1230am and smoked it at 240-250* At 7am I woke and it was looking good. I inserted a temp probe, just to see where it was at, but I didnt use it to gauge doneness.

http://i727.photobucket.com/albums/ww279/bproffer/DSC01944-1.jpg

At about 1215, the temp probe would slide in like butter, so off it came. I seperated the point and it is on the smoker for burnt ends. The flat is in the cooler since we arent eating until 5ish.

http://i727.photobucket.com/albums/ww279/bproffer/DSC01945-1.jpg

I'll get more pics later of it all sliced up.:biggrin:

mranum
07-11-2009, 03:16 PM
Looks mighty tasty:-D

GreasePig
07-11-2009, 04:36 PM
Eating at 5 and no map? You are just a Que tease! Send me some burnt ends!

Nice looking Briskie!

MOS95B
07-11-2009, 04:45 PM
Looks good so far. WOuld love to see it sliced (I got a thing for smoke rings)

I'm about a week behind you on the "first" brisket. Haven't done one in years....

BurntFinger_Jason
07-11-2009, 05:08 PM
I was hungry before getting online. This is just torture!!!

Grillman
07-11-2009, 05:33 PM
It looks very good.

Poker Smoker
07-11-2009, 05:36 PM
Brisket Po-Boys look to be in order here!
Good job!

ChiTown_Porker
07-11-2009, 06:26 PM
now i'm hungry! let's see some picks of that thing cut up.

bproffer
07-11-2009, 07:36 PM
Well, I think I had her foiled a bit too long in the cooler with not enough liquid. She ended up pretty dry and wont stay together well. Still tasted good, but overall, i'm not too beat up over it since it was my first. I Think if I could have foiled it for maybe an hour, then sliced it, it would have been better.


http://i727.photobucket.com/albums/ww279/bproffer/DSC01946-1.jpg

Actually, the middle of the flat was still pretty moist and everyone liked it, so....I guess its not all bad.

Saiko
07-11-2009, 10:04 PM
[quote=923julia;970528]WOW! Do it by yourself ?

[quote (http://quote)]

OMG, Chinese spam-bots! Run away!

peaspurple
07-11-2009, 10:05 PM
It still looks very tasty from where i'm sitten!

smokeythebama
07-11-2009, 11:25 PM
Everyone liking it is the only thing that matters. That is why we do what we do. Fine looking brisket. How about those ends

mbshop
07-12-2009, 12:28 AM
yea, looks a little over done. i usually cook til about 195-198. i just did one using the probe test. it went in soft so i pulled it. the temp at that time was 201. was moist but close to being shredable. my wife liked it but i prefer a bit of chew. don't give up. it takes a few to get it down.

bproffer
07-12-2009, 01:01 AM
All in all, it was a good learning experience. The final plate was good. Everyone loved the burnt ends. I chopped some of them up to go in the beans, and the rest were devoured.

http://i727.photobucket.com/albums/ww279/bproffer/DSC01948.jpg