Print Page - Brisket

Title: Brisket
Post by: OU812 on February 15, 2010, 03:33:24 PM

Did up a brisket the other day, I separate the point from the flat.
Heres the point, ever wounder why they call it the point?
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/Feb06_0008.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/Feb06_0007.jpg)
All seasoned up.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/Feb06_0009.jpg)
Ready for the smoker.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/Feb06_0016.jpg)
Now my favorite part the flat.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/Feb06_0013.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/Feb06_0015.jpg)
Here they are waitin for the smoker to come up to temp.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/Feb06_0014.jpg)
Heres what they look like after 4 hr oak and a good slow and low cook.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/Feb07_0006.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/Feb08_0001.jpg)
The point went back in with another CT and more rub.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/PICT0062.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/PICT0063.jpg)
After 2 more hr oak and a total of 4 more hr at 220 f.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/PICT0064.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/PICT0066.jpg)

Title: Re: Brisket
Post by: Pachanga on February 15, 2010, 03:40:57 PM

OU,

It looks like you know your business there friend.

Nice looking smoke from start to finish.

Good luck and nice smoking,

Pachanga

Title: Re: Brisket
Post by: OU812 on February 15, 2010, 03:50:28 PM

Thanks Pachanga, I did most of it in my sleep. ;D

No boatin or foil here eather, as you would say "I did this naked"

Title: Re: Brisket
Post by: Pachanga on February 15, 2010, 05:15:34 PM

Even better.

But I suspected as much.

That is some fine looking bark.

When that came out of the Bradley, it was time to lift a cold one and say, "It don't get any better than this."

Here's one to you,

Pachanga

Title: Re: Brisket
Post by: MPTubbs on February 16, 2010, 04:52:51 AM

Looks good as usual OU!

;)

With all that surface area, did the cubed pieces taste too smoky?

Title: Re: Brisket
Post by: oakville smoker on February 16, 2010, 05:12:16 AM

OU

Looking good as Freddy Prince once said
I think I will have to do one of these sooner than later
I saw a nice lookin briskett the other day but the price that was on it was not so nice

Title: Re: Brisket
Post by: OU812 on February 16, 2010, 07:18:24 AM

Quote from: MPTubbs on February 16, 2010, 04:52:51 AM
Looks good as usual OU!

;)

With all that surface area, did the cubed pieces taste too smoky?

Tubbs,

The extra CT, rub and smoke is what makes these stand out, yes they were very robust but they were not overpowering.

You can eat these as finger food, they are almost crisp on the outside but moist and chewy in the center.

I like to chop and put in some of my killer baked beans.

Title: Re: Brisket
Post by: Batman of BBQ on February 16, 2010, 03:29:40 PM

Man OU that looks Incredible! I'm hungry now!

Title: Re: Brisket
Post by: Thor on February 25, 2010, 08:31:59 AM

Help a newbie out. What does CT mean?

Title: Re: Brisket
Post by: OU812 on February 25, 2010, 08:36:24 AM

Quote from: Thor on February 25, 2010, 08:31:59 AM
Help a newbie out. What does CT mean?

CT is a BBQ (http://www.carolinatreet.com/) cookin sauce

Title: Re: Brisket
Post by: Caneyscud on February 25, 2010, 09:03:00 AM

For sauce it is Carolina Treet - a brand of sauce from North Carolina

othertimes

CT = Cabinet Temperature

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: OU812 on February 15, 2010, 03:33:24 PM