Brisket time

westexasmoker · January 11, 2010, 05:37:25 PM

Time to get a brisket ready for tomorrow's dinner...All trimmed up

All rubbed up

Then rested overnight

After the smoke and time for the cook

Needed something for dinner tonight...nice little boneless ham

Smoked then glazed until IT of 135

Mmmmm dinner! (Although the brisket smells dang good, gotta wait till tomorrow)! ;D

C

seemore · January 11, 2010, 05:40:40 PM

WTS, what time will dinner be tomorrow?
Both the brisket and the ham look great!
seemore

OU812 · January 11, 2010, 05:43:22 PM

Man those both look great and now I'm real hungry.

Can I have the piece of ham on the right?

Up In Smoke · January 11, 2010, 05:52:05 PM

WTS,
that is looking awesome! i am with the others i will be there asap.
for 3 reasons,
1. for a taste of the brisket
2. for a slice of that ham
3. to see the boneless hog farm :D :D :D
bet that makes them easy to catch!

classicrockgriller · January 11, 2010, 08:39:47 PM

Quote from: OU812 on January 11, 2010, 05:43:22 PM
Man those both look great and now I'm real hungry.

Can I have the piece of ham on the right?

OU you take the Ham on the right, I want the tail end of that Brisket!

WTS, Looks just like usual, just awesome.

hal4uk · January 11, 2010, 09:09:10 PM

Uhhh... I'll take the ham on the left...

Overholtm · January 12, 2010, 07:27:03 AM

Nice Pictures - Thanks!

Just curious, did you trim away all of the fat cap, or is it on the bottom. The reason I ask is that I thought it was better to leave the fat on while smoking.

Continuing to learn from the masters.

westexasmoker · January 12, 2010, 07:49:57 AM

Quote from: Overholtm on January 12, 2010, 07:27:03 AM
Nice Pictures - Thanks!

Just curious, did you trim away all of the fat cap, or is it on the bottom. The reason I ask is that I thought it was better to leave the fat on while smoking.

Continuing to learn from the masters.

Fat cap is still intact...you can kinda it see it poking through the rub in the third picture.

C

westexasmoker · January 12, 2010, 07:53:24 AM

Cook is complete, time to FTC for a bit. Looks like after the FTC gonna have to pop it in the fridge, not sure what time I'll be getting home from work tonight.

C

Tenpoint5 · January 12, 2010, 08:00:52 AM

Looks great as usual WTS

Caneyscud · January 12, 2010, 08:16:19 AM

Glad it's finished - I'm getting hungry! Be there in a little while.

KevinG · January 12, 2010, 10:50:46 AM

Good thing it's lunchtime cause those pics are making me hungry!

westexasmoker · January 13, 2010, 08:35:20 AM

As I figured got home late last night, brisket out of the fridge cut into thirds. Two vac-sealed and one heated up for dinner.

C

classicrockgriller · January 13, 2010, 09:14:32 AM

Sure looks good WTS.

Can't wait for summertime and .89lb briskets.

lumpy · January 13, 2010, 09:33:08 AM

Mmmmmmmmmmmm
Very nice looking brisket!

:P

Lumpy

Brisket time

lumpy