I picked up two briskets on sale for $2.49/lb over the weekend.
I preheated the smoker to 250 F. Vent wide open.
Trimmed and rubbed the briskets.
Rub is simple: Black & white flavor crystals plus garlic and onion powder.
After I put the meat into the smoker, I lowered my temp to 215 F.
Going to get three hours of smoke. More to come later, this is going to take a while. :)
(http://i253.photobucket.com/albums/hh46/pensrock/brisket/brisket1_10.jpg)
Look like some good eats coming your way Pens
Quote from: Tenpoint5 on January 18, 2010, 05:34:48 AM
Look like some good eats coming your way Pens
One of them is mine, the other for one of my sisters. :)
That's great that brisket finally went on sale.
Enjoy pens!
I'm jealous! I haven't been released to smoke another brisket yet!
UPDATE:
After seven hours total, three hours of smoke.
IT of one is 125 the other 132.
(http://i253.photobucket.com/albums/hh46/pensrock/brisket/brisket1_10001.jpg)
That's kewl of you to cook a Brisket for your sis.
Looks good Pens.
I am your long lost brother, yeah, yeah.....
Thats it
Your brother is looking for his briskett too
cant wait.
Nice looking, the briskett that is
Did not see a pic of your sis ...... ::)
Quote from: classicrockgriller on January 18, 2010, 12:38:38 PM
That's kewl of you to cook a Brisket for your sis.
Looks good Pens.
She deserves it. :)
QuoteI am your long lost brother, yeah, yeah.....
Thats it
Your brother is looking for his briskett too
cant wait.
I'm sure my brother got his share from the last one I made. Don't you remember? ??? ;D
Ok, it got done about 8PM last night, I let it cool to 140 IT in a warm oven. Then seperated the point from the flat and cleaned up the remaining fat.
This morning I sliced the flats and packaged up. One package going to my dad and 3 vac packed and into the freezer for me later. ;D
I put the sliced flat for my sister into a big zip bag and the point in another bag for her. I also gave her some of the remaining juice to use for reheating.
I kept the rest of the juice for me and dad.
Right now I have my point in a pot with some juice reheating, I'm going to pull/chop this for sandwiches. Mmmmm.
I did get one pic of my finished flat, all sliced and ready for packaging.
(http://i253.photobucket.com/albums/hh46/pensrock/brisket/brisket1_10002.jpg)
Nice brisket Pens!
C
Pens
My address is :
Oakville Smoker
Oakville Ontario
Follow the smoke aroma !
Thats the way I like it, simple rub and flat for dinner, pulled point for sammies.
Lately I've been sepetating the point before the cook and makeing corned beef.
Good lookin brisket pens, sis and dad will be happy.
Damn good looking brisket!
Thanks everyone. :)
I just had a sandwich from the point and it is fantastic. ;D
I know my sisters family and my dad will be real happy.
I just wished I was not laid off where I could have bought a couple more brisket for later, but thats the way it goes. :(
man that looks good.
Pens you are a good brother and son.
I know everyone is happy.
Excellent! Just in time for lunch.
Looks great Greg
I bring the rolls ok ;D
Does anyone hear banjo music?
That looks great pens!
I'll be right over. ::)
Quote from: Caneyscud on January 19, 2010, 11:47:45 AM
Does anyone hear banjo music?
Boys.....I think we got us a duel here!!!!!.......
Why in tarnations is that there fat guy I saw sneaking into the smoke shed over yonder squealing like some dern pig for?
Ray
Quote from: Caneyscud on January 19, 2010, 11:47:45 AM
Does anyone hear banjo music?
You've been watching too much of the movie Deliverance!
LOL ;D ;D ;D
Pens, those are some bodacious lookin' briskets!!!
mrs s
Thanks Mrs. S, I hope your feeling better.
Pens,
What am I seeing in the lower area of your smoker? Below the trays?
Thanks ???
Quote from: RIVERSMOKER on January 24, 2010, 10:26:55 AM
Pens,
What am I seeing in the lower area of your smoker? Below the trays?
Thanks ???
them thar appear to be masonry style heaters.
those are bricks laid into the bottom of the smoker to help
heat recovery after opening the door on the smoker.??
Pens,
those look incredible! great job!
i gotta do another one soon, it has been a while.
Yep those are pieces of fire brick that we use at work. They are in there to hold heat after the preheating. When I load the smoker with food it recovers faster because the bricks hold the heat.
Thanks UIS, they were/are very tasty. :)