12.7 LBS of bristket and some ABT's
First the ABTS:
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00700.jpg)
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00702.jpg)
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00703.jpg)
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00704.jpg)
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00705.jpg)
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00706.jpg)
No finished pic available...they were gone before I even thought about getting one.
Now the brisket:
Started with some rub that I saw suggested here on the forum;
Pepper
Garlic Powder
Kosher Salt
The Lea and Perrins was for an injection idea I had but scratched it at the last minute.
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00738.jpg)
Trimmed rubbed and wrapped
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00741.jpg)
The brisket was too big so I used a kabob skewer to help it fit!
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00742.jpg)
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00744.jpg)
Cooked it at 200 degrees until the internal temp hit 200 degrees.....It took 25 hours! wow.
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00748.jpg)
After 25 hours in the smoker
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00749.jpg)
Sliced the flat and made BURNT ENDs out of the point.....it was excellent!
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00752.jpg)
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00753.jpg)
(http://i883.photobucket.com/albums/ac39/epademik43443/DSC00756.jpg)
Looks great winged crusader ;)
Yeah Baby that's what I'm talkin bout!
Looks great!!
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HOLY BRISKET BATMAN!!!
That looks great!!
I could probably get around that without too much trouble.
Looking Good,REAL GOOD!!!
Thanks guys~!
It was the best brisket I have done so far, only my third.
Brisket looks good, However, just looking at the pictures it does look like it came out a tad dry and just about the consistency of pulled beef. I am making this guess because I too have made the Brisket with the 200+ IT. Had the same results. On the next brisket you do try pulling it in the 190-195 range. The brisket will be just as done but will have more juice in the meat. I think you will like it much better than the 200 IT briskets. I am currently down to 185-187 IT for my briskets.
You are exactly right TP5....I thought it was on the dry side, I will def pull it earlier next time. Thanks for the tip!
You are making me hungry..............
O yeah.......... I'm always hungry!
Those ABT's uncooked look like "Redmneck Sushi"!! ;D
How was the rub? I am thinking of doing a brisket next...........
the rub was very good...simple to make
3 parts pepper
2 parts garlic powder
1 part kosher salt
Its good but I will scale back the pepper next time.
Next time I will try
2 parts pepper
3 parts garlic powder
1 part kosher salt
Everything loks outstanding, very nice job!!!
Quote from: 4given on March 12, 2012, 01:51:04 PM
You are making me hungry..............
O yeah.......... I'm always hungry!
Those ABT's uncooked look like "Redmneck Sushi"!! ;D
How was the rub? I am thinking of doing a brisket next...........
"Redneck Sushi" LOL
I think I like that name better than ABT.
Quote from: Batman of BBQ on March 12, 2012, 06:15:28 PM
Quote from: 4given on March 12, 2012, 01:51:04 PM
You are making me hungry..............
O yeah.......... I'm always hungry!
Those ABT's uncooked look like "Redmneck Sushi"!! ;D
How was the rub? I am thinking of doing a brisket next...........
Looks like I need to start checking my spelling... Redmneck? Sheesh................
"Redneck Sushi" LOL
I think I like that name better than ABT.
Quote from: Tenpoint5 on March 12, 2012, 06:55:55 AM
Brisket looks good, However, just looking at the pictures it does look like it came out a tad dry and just about the consistency of pulled beef. I am making this guess because I too have made the Brisket with the 200+ IT. Had the same results. On the next brisket you do try pulling it in the 190-195 range. The brisket will be just as done but will have more juice in the meat. I think you will like it much better than the 200 IT briskets. I am currently down to 185-187 IT for my briskets.
One thing to consider with the IT is also the smoker temp and time. One philosphy that is not much mentioned on this site is how the delta between desired internal temperature and box temperature can have a significant effect on how tender or how dry the product can turn out. The same cut of meat taken to the same IT will turn out differently based on that delta, although there are many more factors that come into play beyond time, internal temperature and external temperature. One recommendation I read in 2006 on another site was to have the box temperature 60 degrees above the desired internal temperature. This approach correlates the effects of the temp that the collegen breaks down, how slow that happens, how long the fat renders out, with the outcome of the final product of being tender or dry. Some cuts of meat are more forgiving then others.
Dang Giz that's getting way to technical for me!! ;D I was just holding to the thought that 225º was the norm unless your using the digital then it would be 230º
Where the hell was my invite, bub?