Never did a brisket in my Smokin' Tex before.
But, Sparky was wondering how it would do in an electric smoker...
So, here we go..
(I have no idea how this is gonna come out)...
IBP Choice brisket from Texas (y'all get ONE guess how that got in my freezer)...
(https://lh4.googleusercontent.com/-Ckeij1-3OkA/ToZWrT_04HI/AAAAAAAAAU4/Nv18oGiEBVM/s800/IMAG0260.jpg)
Cut off the point end (the whole packer wouldn't fit) and rubbed with Zach's...
(also from Texas...)
(https://lh5.googleusercontent.com/--PFKh41NNIQ/ToZZyyObFKI/AAAAAAAAAU4/kWyxGb5P_MU/s800/IMAG0262.jpg)
Foil the lid of the wood box, and add a couple of chunks of wood (I used oak for this adventure)
(https://lh4.googleusercontent.com/-Cn63wgspOwk/ToZb2QSoukI/AAAAAAAAAU4/6Vc4aVseN-A/s800/IMAG0263.jpg)
Probe the meat (probe goes through the exhaust hole in top)...
(didn't turn it on yet -- the IT won't get there for a LONG time -- saving battery)
(https://lh6.googleusercontent.com/-ADUP3cJ0ZlY/ToZckAn_MuI/AAAAAAAAAU4/E6f_zZIXht4/s800/IMAG0267.jpg)
After a few minutes... Smoke rolls...
(https://lh3.googleusercontent.com/-cekUh0lsIWI/ToZhrXsD2fI/AAAAAAAAAU4/1jQkRXnOjBE/s800/IMAG0272.jpg)
It's set at 185° for now and it holds moisture well (there's some draft, but not like a Bradley or pellet pooper, etc)
We'll see what happens...
Awrighten!
Let the smoke Roll.
:o
Looking good!
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Is it done yet? Better yet did you remember to turn on the temp probe?
Quote from: Tenpoint5 on October 01, 2011, 03:40:07 AM
Is it done yet? Better yet did you remember to turn on the temp probe?
X2
I saw that antique of a smoker pushed over in the corner of your garage. You mean it still works? ;D I thought you just kept it there to use as a storage cabinet for all of your extra Maker's Mark. :o
BTW, I would turn on the temp probe anytime now.
I'm awake :o
It was at 190° when I turned it on a little while ago, Thermapen agreed, so I yanked it.
Shoulda got to it sooner, but it was fine...
Verdict: Tastes good, but (as I suspected) no smoke ring.
(https://lh4.googleusercontent.com/-cDJKPkx0NHw/ToceJ_VpFOI/AAAAAAAAAVo/sYs6Q2XF70A/s800/IMAG0284.jpg)
Mmmm... Brisket For Breakfast!
You got a nice bark on there for sure.
Whadya do with the point?
Quote from: squirtthecat on October 01, 2011, 07:19:36 AM
Whadya do with the point?
It's in the fridge...
I wonder if I can make a pot roast with it?
Quote from: hal4uk on October 01, 2011, 07:21:20 AM
Quote from: squirtthecat on October 01, 2011, 07:19:36 AM
Whadya do with the point?
It's in the fridge...
I wonder if I can make a pot roast with it?
Hit it with some smoke first..
Makes some killer beef and noodles as well. That's what mine usually end up in. (at the office cafeteria)
Looks great Hal, just in time for sammies and football.
Hal, ya done great.
Nice Bark. Juicy Meat.
Life is GOOD!
Awrighten!
Yep, ya done good. That Zach's Brisket Rub is an absolute killer. Got any hoagie rolls, mozzarella, pepperoncinis and a sandwich smasher? ;)
Looks really good Hal.
Brisket turned out looking PDG Hal!
Dang. That looks real good. Nice job.
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Hey Hal, that all looks soooo good! Nice job!
Nice looking barq!
Looks perfect!
Wow Hal, Wow.
You go Hal!
Nice!
wow, i think that turned out great. it would solve my dry brisket problem. thank you very much hal for doing that for me. its looks real good. ok, brisket and eggs now sounds good. 8)