Have a briskit all rubbed and ready for smoke on thursday. Going to hit it with some hickory.
(http://i123.photobucket.com/albums/o290/stlthy1/bris2.jpg)
nepas
Looks good. I am going to have to try a brisket soon.
About how long are you planning on it taking to get it done?
Quote from: Big Dawgg on March 12, 2008, 05:15:35 PM
Looks good. I am going to have to try a brisket soon.
About how long are you planning on it taking to get it done?
Going with 2 hrs of smoke then just heat. Should take around 8 hrs.
nepas
Looks great nepas-nothin' better than a brisket in my opinion! :)
Mmmmm...... 8)
Looks great NePas!
Can't wait for the after picture.... errrr.....ahhh..... before ya eat it! :D
Mike
Here is the briskit at 4 hours. Internal meat temp is at 142* Done with 6 pucks of hickory @225 on my Guru/Raptor. Looks pretty moist so i dont think i am going to boat it ;D
(http://i123.photobucket.com/albums/o290/stlthy1/Picture002.jpg)
nepas
Mmmm...... Crap NePas! I'm at work! ::) :D
Looks great! 8)
Mike
Very nice. How long 'til supper ?
Looks great nepas! I can't believe my keyboard keeps working with all the drool on it.
I'm waiting to hear back from my brother but I think we will be going to Hamburg this Sat. Not sure if you'll be working or not but I'll stop in your department. Do you happen to know the best way to get there from I-80? We'll be traveling eastbound. I'm going to look it up at work tomorrow, just thought you may know the best way.
Thanks, pensrock
Here is the briskit all done. Went for 6.5 hrs. Now FTC for awhile ;D
(http://i123.photobucket.com/albums/o290/stlthy1/Picture004.jpg)
nepas
Quote from: pensrock on March 13, 2008, 12:25:13 PM
Looks great nepas! I can't believe my keyboard keeps working with all the drool on it.
I'm waiting to hear back from my brother but I think we will be going to Hamburg this Sat. Not sure if you'll be working or not but I'll stop in your department. Do you happen to know the best way to get there from I-80? We'll be traveling eastbound. I'm going to look it up at work tomorrow, just thought you may know the best way.
Thanks, pensrock
Hey pensrock
Yeah i work sat 8-4pm. Just ask for Rick B ;D
I think if you get on I80 you can catch RT 61 S thru pottsville to cabelas. RT61 and I78 meet.
nepas
Eatin briskit with Goose Bay sauce ;D
(http://i123.photobucket.com/albums/o290/stlthy1/Picture006.jpg)
AHHH LIFE IS GOOD :o
nepas
How big was that bad boy? I've got a <3# waiting for me to do, and I was gonna get 'er done this weekend, but I've got a function to attend early Saturday afternoon, and I don't wish to be cookin' it during the race on Sunday, since I want to be smoking some Jerky then.
If I know it'll take 6-10 hours, I'll start it just before leaving for the function (should only be gone 2-3 hours) and be back in plenty of time for it to be done, and not have to stay up until midnight either.
My gosh nepas-that looks delicious! What was your IT when you pulled it? Was it as tender as it looks? I've been taking my briskets to 190-195 lately, the last one was falling apart tender and moist. I would like to hit one falling apart tender and JUICY. I have never boated, I just spritz every hour after the smoke is done. I also cook start to finish in the DBS. Our oven is a two door thing (which I probably couldn't even turn on), with the regular oven on the bottom and a smaller convection oven on top. I'm not sure, but I don't think it has a temp probe, so I just go DBS all the way. But, as always, I am very open to suggestions. ;)
Total time from smoke and ftc was 8.5 hrs.
nepas
Great lookin grub as usual NePa!
Quote from: Ontrack on March 13, 2008, 02:43:53 PM
My gosh nepas-that looks delicious! What was your IT when you pulled it? Was it as tender as it looks? I've been taking my briskets to 190-195 lately, the last one was falling apart tender and moist. I would like to hit one falling apart tender and JUICY. I have never boated, I just spritz every hour after the smoke is done. I also cook start to finish in the DBS. Our oven is a two door thing (which I probably couldn't even turn on), with the regular oven on the bottom and a smaller convection oven on top. I'm not sure, but I don't think it has a temp probe, so I just go DBS all the way. But, as always, I am very open to suggestions. ;)
The IT of the meat was at 165 when i took it out. I too did it all in the smoker. I think what made this one so juicy is that i trimmed the fat cap way back which made the remaining fat seep down into the meat better. I also spritz it a bit with beef broth mixed with a small amount of Ancho powder. The briskit started to shred as i was cutting it, even my wife said it was pretty good and not as smokey (she aint very big on smoke like i am ;D )
nepas
Thanks nepas-your recipe is my next brisket! :)
Nepas-I have a 13 pounder rubbed, injected and ready to go for Friday morning. Probably trimmed down to 11 pounds or so. I'm planning on following your 165, pull and ftc. This is about 25-30 degrees less than I've ever done a brisket before. Of course, I had to cut it in half to it the racks. Any changes you'd make from your last brisket? I'm going with your last brisket post unless I hear differently from YOU! I'm shooting for a 6am start, but that may depend on the beverage total from tonight. Arcs, there's your word! ;D
Quote from: Ontrack on March 20, 2008, 07:34:35 PM
Nepas-I have a 13 pounder rubbed, injected and ready to go for Friday morning. Probably trimmed down to 11 pounds or so. I'm planning on following your 165, pull and ftc. This is about 25-30 degrees less than I've ever done a brisket before. Of course, I had to cut it in half to it the racks. Any changes you'd make from your last brisket? I'm going with your last brisket post unless I hear differently from YOU! I'm shooting for a 6am start, but that may depend on the beverage total from tonight. Arcs, there's your word! ;D
Ontrack
you should have no prob. I had to bump up the heat some cuz it was kinda cool out.
Let me know how it turns out.
nepas
Hey nepas-- awesome looking brisket! What rub recipe are you using-- or is it something you developed on your own?
Thanks--
Ed
Quote from: Smoked on March 20, 2008, 08:14:54 PM
Hey nepas-- awesome looking brisket! What rub recipe are you using-- or is it something you developed on your own?
Thanks--
Ed
Hi Ed
Its a rub i made on my own. When i find the recipe i will post it.
nepas
Nepas-should be in the upper 30s when I get that beast on, mid 60s in the afternoon. Gonna mow the 5 acres (for the first time this year) and smoke tomorrow at the same time, hopefully Friday's pounding :-X head won't slow down my plans. Whatever, gotta do it, I just hate to spend $20 for gas to mow a freakin' yard. That should be smokin' and drinkin' money! :D
Quote from: Ontrack on March 20, 2008, 08:37:15 PM
Nepas-should be in the upper 30s when I get that beast on, mid 60s in the afternoon. Gonna mow the 5 acres (for the first time this year) and smoke tomorrow at the same time, hopefully Friday's pounding :-X head won't slow down my plans. Whatever, gotta do it, I just hate to spend $20 for gas to mow a freakin' yard. That should be smokin' and drinkin' money! :D
Thats way too much mowin for me....ahhh heck have another shot of jack :o
let me know how your briskit turns out.
nepas
It's been in the smoker since 7am, IT right now of 128. Still looking at this freakin' yard and dreading it. :P
-7C and the smoker is goin just a question?? still leave the damper wide open with jerky when this cold?
Quote from: hotrod on March 21, 2008, 08:41:27 AM
-7C and the smoker is goin just a question?? still leave the damper wide open with jerky when this cold?
Right, full open and no water in the pan. You want all the moisture out when doing jerky.
nepas
thanks nepa thats how i have it its runnin on a bout 125 smoken to beat 60 im sure this ones going to be even better ya i will get ya a sample... picture anyhow.... bottoms up its NOON !!! time to break in the liver the next month its going to take a kickn!!! cheers to all those that help all of us that need it ... pours a round of Jack..right out of the freezer cheers
hotrod
hotrod
hows the briskit goin?
nepas
Nepas-thanks. I've done a bunch of briskets since I've had the DBS, but you walked me through the best I've ever had. :)