I'm smokin a brisket
That sounds good. If the weather holds out i might break out the BDS and done one too ;D
(http://i123.photobucket.com/albums/o290/stlthy1/udsbriskit3.jpg)
nepas
I'm eating mine while watching BBQ Pitmasters. :D Pulled a 13 lb one out about noon today.
my brisket looks good
my brisket smells good tooooo.
Quote from: classicrockgriller on December 03, 2009, 07:43:39 PM
my brisket smells good tooooo.
My scratch and sniff screen aint workin good
mines not done. ;D
Two guys hanging their briskets off a bridge...
That water's cold.
It's deep too.
Well at least my old butts don't take 28 hrs to pull. ;D
I thought it was 38?
Ya got me on that one. This brisket was the complete opposite, It was cooking so fast, had to to turn the heat down so it wasn't done at 3 this morning.
By the way, how long does your old butt take?
Quote from: hal4uk on December 03, 2009, 08:12:25 PM
I thought it was 38?
Felt more like 48! ::)
Quote from: HawkeyeSmokes on December 03, 2009, 08:13:14 PM
Ya got me on that one. This brisket was the complete opposite, It was cooking so fast, had to to turn the heat down so it wasn't done at 3 this morning.
By the way, how long does your old butt take?
Quote from: hal4uk on December 03, 2009, 08:12:25 PM
I thought it was 38?
Felt more like 48! ::)
HES, that was alot of fun when you have friends to add to the smoke fun
Quote from: classicrockgriller on December 03, 2009, 08:15:25 PM
Quote from: HawkeyeSmokes on December 03, 2009, 08:13:14 PM
Ya got me on that one. This brisket was the complete opposite, It was cooking so fast, had to to turn the heat down so it wasn't done at 3 this morning.
By the way, how long does your old butt take?
Quote from: hal4uk on December 03, 2009, 08:12:25 PM
I thought it was 38?
Felt more like 48! ::)
HES, that was alot of fun when you have friends to add to the smoke fun
The fun is what it's all about. I wind up giving away about 90% of what I smoke just because of that.
Is it done yet?
Naw, man, I can't go... gotta stay here and tend this butt I'm smokin'...
I thought you just smoked a butt day before yesterday?
I started with this. 13.13lbs
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Ist%20Brisket/100_2111.jpg)
I seasoned it with: Fine grind sea salt, crushed black pepper, seasoned pepper, and a dabbling of jan's rub.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Ist%20Brisket/101_0253.jpg)
This pic looks like a "Brisket Alligator"
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Ist%20Brisket/101_0254.jpg)
It seems like a week ago, but I put it in at around 4:00 and gave it 5 hrs of hickory smoke on 220 heat.
This pic is around midnite.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Ist%20Brisket/101_0267.jpg)
I turn Gabi down to 190 during the nite and got a cpl hrs sleep.
Turned it back up this morn to 220. IT this morn was 180.
Here's a picture at 9:00.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Ist%20Brisket/101_0271.jpg)
Mmmmm..... brisket.
That does look good!!!
G'Dang it, my stomach started to growl as soon as I looked at the pics. Yummmmmmmmmy.
I am very happy so far. Seriously it smells awesome.
I've got a 9 pound chuck roast going in tonight, but I wish it was that brisket instead!
Quote from: squirtthecat on December 04, 2009, 07:56:57 AM
I've got a 9 pound chuck roast going in tonight, but I wish it was that brisket instead!
I did a chuck and I liked it.
how you gonna season it? naked/slather/rub/de/dub/
Quote from: classicrockgriller on December 04, 2009, 08:01:11 AM
how you gonna season it? naked/slather/rub/de/dub/
I got a bag of 17th Street Magic Dust yesterday. I think I'm going to slather the chuck and a 8 lb pork butt w/ yellow mustard, and hit the chuck with the Magic Dust, and the butt with some Bad Byron's Butt Rub.
(the butt is for a diabetic coworker, so I need to keep the sugar off of it)
I really don't know if it makes any difference, but when I do put mustard (or other liquids) on mine, I like to put some seasoning on it first and let it sit and liquify before the mustard and then more seasoning.
I tamed the "Aligator Brisket".
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Ist%20Brisket/101_0272.jpg)
I foiled it only and gonna that bad boy in a couple hrs.
Looks good there CRG. And I just got done eating a couple brisket sandwiches. Now your making me want more!
CRG,
You did indeed tame the alligator. I like the analogy and the alligator photo.
Nice post.
Good luck and slow smoking,
Pachanga
Thanks everybody, I don't know why I waited so long to do this. I guess the fear of the unknown.
I tasted some of the gator tail before I foiled it and I am stoked.
I never did a brisket and was wondering if the type of meat you use is called flat cut. Your meat doesn't appear to have a lot of fat on top so I'm assuming that's what it is. There will come a day when I want to tackle one myself and I'm curious what to look for. They say if it's not flat cut there is too much fat on it for an electric smoker, is that true?
Quote from: KevinG on December 04, 2009, 10:42:58 AM
I never did a brisket and was wondering if they type of meat you use is called flat cut. Your meat doesn't appear to have a lot of fat on top so I'm assuming that's what it is. There will come a day when I want to tackle one myself and I'm curious what to look for. They say if it's not flat cut there is too much fat on it for an electric smoker, is that true?
Kevin, it's no problem doing a whole brisket in the Bradley. Check the recipe site for the posts by WTS and Pachanga. They both have great ideas on prepping it for smoking. I just finished one yesterday and after some trimming of the fat, it turned out great. I'm sure CRG will answer this to, but his looks like a whole brisket and it was over 13 lbs which would be to large for the flat only.
Oh yeah, they are easy peasy. I've done quite a few flats, some with very little fat cap at all, and they turned out fine.
Damn good looking eats, CRG!
Kevin, HES is right. It was a whole brisket. Look back at the finished pic and that is a fat cap that just got seasoned and smoke.
I trimed a little of the Thick or fat fat and did trim some of the fat out between the two section but not all.
Like HES said look at both WTS and Pachanga postings in the recipe site. They are both masters in their own way of smoking a brisket.
I didn't want to get too crazy with this one in case I had to feed it to the dogs. ;D
If I wouldn't have cut down the temp during the nite mine would have finished off quicker.
I'm gonna cut that Gator up here shortly and we will know the whole story, but what I tasted it was Great!
Thanks all. Now I can try and wrestle the beast.
Thats a good looking brisket there CRG! Congrats! Wait till it rest for a bit....your gonna be in brisket nirvana! ;D
C
Congrats that looks awsome, can,t wait to try to do one.
Great pis to. :) :)
There should be a law against eating this "Gator Brisket". I grade myself on my smokes and this one gets ....... AA++++++
Can kick myself in my butts for waiting so long.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Ist%20Brisket/101_0274.jpg)
I truly want to Thank All the members present and in the past for from everybody's Post, I learn something.
QuoteI tasted some of the gator tail before I foiled it and I am stoked.
That is always the cooks prerogative. I personally taste test every brisket that goes through my kitchen to make sure it is up to standard. That little bit of edge always seems to be wonderful.
Your brisket looks great and I am sure it turned out as good as any could get. The bark looks perfect. I am sure it tastes as good as it looks. To me, there is really no other item that has that particular flavor blend of smoke, bark, texture, fat and lean. It is magic.
It is going to be in the 20's here in Arlington, TX tonight but I might freeze my tail for a little of that gator tail.
Good luck and let the smoke roll,
Pachanga
Mmmmmmmmmmmmmmm Brisket
Damn good looking brisket CRG
I cant believe you aint never cooked a brisket before
Yep, good lookin' brisket CRG. I'm with OU and find it hard to believe you've never made it before. But, then, I haven't done sausage or bacon yet. One day ...
OU and Arnie, I have just not in the Bradley, but not very often and was a long time ago.
Actually my wife was dissapointed when I put this brisket in the Bradley as THAT is probably the last meat that she cooks.
I let her have some and she said she would NEVER cook a brisket in the oven again.
Quote from: classicrockgriller on December 04, 2009, 03:43:36 PM
OU and Arnie, I have just not in the Bradley, but not very often and was a long time ago.
Actually my wife was dissapointed when I put this brisket in the Bradley as THAT is probably the last meat that she cooks.
I let her have some and she said she would NEVER cook a brisket in the oven again.
CRG, I guess you showed her...HUH ;D ;D
HR
Not sure, did she win or me?
Quote from: classicrockgriller on December 04, 2009, 03:56:07 PM
Not sure, did she win or me?
If she lets go of the oven... the brisket won.
HR
I only sliced what you saw in the picture for eats now and vac sealed and froze what was left ala Pachanga!
Can't wait till summer is here and Briskets are $.88lb.
Quote from: classicrockgriller on December 05, 2009, 06:45:54 AM
I only sliced what you saw in the picture for eats now and vac sealed and froze what was left ala Pachanga!
Can't wait till summer is here and Briskets are $.88lb.
$.88 per lb!? I'll take a case. Cheepest I've seen it around here is $1.54 per lb.
Quote from: OU812 on December 07, 2009, 07:15:10 AM
Quote from: classicrockgriller on December 05, 2009, 06:45:54 AM
I only sliced what you saw in the picture for eats now and vac sealed and froze what was left ala Pachanga!
Can't wait till summer is here and Briskets are $.88lb.
$.88 per lb!? I'll take a case. Cheepest I've seen it around here is $1.54 per lb.
Gee, I'd take a case at 1.54/pound :D
Anyway, it looks like brisket this coming weekend. Angus whole brisket is on sale for 2.49/pound. The last Angus one I did was 3.99/pound ON SALE. :(