Sorry, don't have any pics...but it looked just like a bunch of other briskets I've seen here.
On Sunday the 8th, Dad and I went to the City to get some things, and I happened across a very nice looking 12ish pound brisket that I just had to have. Left it in the fridge all week in it's cryovac, then on Saturday the 14th, I got it out onto the counter while the smoker preheated. Wouldn't quite fit on a rack, so I lopped it off about where the flat turns into a point, and cut some of the excess fat away, then seasoned with fresh ground pepper and (I think) Lawry's Seasoning Salt. About 7:00 PM, it found it's way into the smoker with 4 hours of Hickory pucks and 200* PID setting. Checked on it at 9:00 AM on Sunday and it was only to 150 in the flat and 158 in the point (may have those backwards, but I don't really care). Since we were going to be taking a road trip, I pulled them from the smoker and put them in my homemade steamers (foil pans that sit inside each other, 2" deep one with holes poked in the bottom inside a 4" deep one and covered in foil) with beef boullion (sp) and into a 250* oven for a couple of hours. When we were ready to leave, I just shut the oven off and left them alone.
Got home and put them in the frige wrapped in foil. Tasted it yesterday, both cold and microwaved, and it was so much better than the other 2 attempts I made with little 2# flats that I could find at my grocer. Finally got the whole flat sliced up this morning before coming to work, the point will have to wait until tonight or tomorrow morning.
Thanks TT now I have to do another brisket, you did'nt have to twist my arm that hard ;D Just got it popped into the smoker I just hope I can pull off the smoke before thunderstorms arrive gotta 50% chance this evening and won't get home from work until about 5:30; keeping the fingers crossed! I don't think the smoker,pid and maverick would like the rain very much! :o
C
Westex, sounds like you need to get a generator and UPS for the Bradley. ::) No stopping ya now.
Giz,
I like the way you think...but did survive, storms just got here about an hour ago, pulled the beautiful chunk of meat....aka brisket at around 19:30 and into the oven...I've been craving brisket sandwichs, thats the plan for tommorow!!
Winds ahowlin about 50 mph right now and you would'nt believe the lighting, but the smoker is all covered up and safe, I'm starting to think I need to buy a tuff shed to keep it in!! >:(
C