With all the smoking I've done I realized I haven't done much brisket so, Super Bowl brisket it is. About 12 lbs rubbed and waiting. Had some fun with the pics in a new app I got too.
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(http://img.tapatalk.com/d/14/02/01/edubuvyb.jpg)
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Someone's going to have a happy super bowl meal.
...looking forward to seeing the finished brisket... 8)
my only problem, well not really a problem, is my igrill is down and I just ordered the 733 so I'm gonna have to go old school and will be opening the door to check temps. just laziness really, I like the ability to just sit and not tend it, but it will be going over night so most of it will be unattended anyways.
Quote from: Snoopy on February 01, 2014, 03:51:21 PM
my only problem, well not really a problem, is my igrill is down and I just ordered the 733 so I'm gonna have to go old school and will be opening the door to check temps. just laziness really, I like the ability to just sit and not tend it, but it will be going over night so most of it will be unattended anyways.
lowes and home depot have a cheap $20 dollar probe thermometer, it ain't a remote but at least you won't have to open the door all the time.
I don't plan on checking it to often anyways, looking good so far at the 4 hour mark.
(http://img.tapatalk.com/d/14/02/02/avybuse3.jpg)
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My second one wasn't the success my first one was. The point was fine, the flat was dry. Like they say, "sometimes the pig is in control."
The Pork Butt was fantastic, pulled it off this morning. I put the ribs on and the burnt ends are in there right now as well. If the flat is my only casualty, then I'll be OK.
And the 13 1/2 hour mark, sitting about 160
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It's looking good Snoop, I bet it's great eats by game time for sure.
Out and FTC till game time. Can't wait for the money shot
(http://img.tapatalk.com/d/14/02/03/ynypu4an.jpg)
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Oh my, I ate the tip I cut off and it was mostly fat, it was like sweet butter on my tongue.
(http://img.tapatalk.com/d/14/02/03/by5uhyna.jpg)
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That looks absolutely perfect. What IT did you cook it to? My wife wants me to start cooking briskets.
That looks fantastic!! Good job.
Nice looking brisket, they only get better with each attempt
between 180-185 according to the little pen IT gauge i had.
That looks incredible. I've not had a lot of luck with briskets but am planning on giving and overnight smoke a go. My overnight pork butts always come out good.
this was definately my best by far. will definately continue to use the mustard as a rub coating, i don't like it generally but such a nice flavor and bark. may be picking another one up in the near future. it's funny to, i was expecting dry as i recall just reading a post about someone wanting to keep it more moist. i didn't tent or anything, was in the smoke from about 830pm to 130pm and ftc for under 2 hours, hoping i can repeat this texture/juicyness again.
Quote from: Snoopy on February 03, 2014, 07:28:09 PM
this was definately my best by far. will definately continue to use the mustard as a rub coating, i don't like it generally but such a nice flavor and bark. may be picking another one up in the near future. it's funny to, i was expecting dry as i recall just reading a post about someone wanting to keep it more moist. i didn't tent or anything, was in the smoke from about 830pm to 130pm and ftc for under 2 hours, hoping i can repeat this texture/juicyness again.
You know the drill take good notes and try to duplicate then on the next smoke, then if the steer and the smoker gods cooperate you get the same or better results, just saying :D
yeah i gotta get on the whole logging things, i've made a sauce twice now, and pretty sure i used different stuff each time, came out the same and i keep forgetting to write it down. i even printed out some of the logs from the recipe site, and yeah they sit there....blank. one of these days i'll get to it.
Quote from: Snoopy on February 03, 2014, 10:07:53 PM
yeah i gotta get on the whole logging things, i've made a sauce twice now, and pretty sure i used different stuff each time, came out the same and i keep forgetting to write it down. i even printed out some of the logs from the recipe site, and yeah they sit there....blank. one of these days i'll get to it.
I kind of cheat now, I post all the details of good smokes here, then I just copy and paste into a word document and save in my smoker file.
Here's my ultra-sophisticated method of documenting my efforts! LOL
(http://i1278.photobucket.com/albums/y510/Banset1/a1ee1249-cb62-4e9b-acaf-616796d74047_zps4927bb35.jpg) (http://s1278.photobucket.com/user/Banset1/media/a1ee1249-cb62-4e9b-acaf-616796d74047_zps4927bb35.jpg.html)
I might try that Joe, if I could only read my writing after I finished ;).
Haha-your method looks eerily similar to mine, other than your use of paper clips and binders seems quite technologically advanced. I just got rubber bands.
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All of you guys with your PID's and 6 rack digital smokers, why not invest in a 3 ring binder and plastic cover pages like I did? LOL