dueling brisket

pensrock · January 18, 2010, 05:25:33 AM

I picked up two briskets on sale for $2.49/lb over the weekend.
I preheated the smoker to 250 F. Vent wide open.
Trimmed and rubbed the briskets.
Rub is simple: Black & white flavor crystals plus garlic and onion powder.
After I put the meat into the smoker, I lowered my temp to 215 F.
Going to get three hours of smoke. More to come later, this is going to take a while. :)

Tenpoint5 · January 18, 2010, 05:34:48 AM

Look like some good eats coming your way Pens

pensrock · January 18, 2010, 06:26:06 AM

Quote from: Tenpoint5 on January 18, 2010, 05:34:48 AM
Look like some good eats coming your way Pens

One of them is mine, the other for one of my sisters. :)

FLBentRider · January 18, 2010, 06:33:32 AM

That's great that brisket finally went on sale.

Enjoy pens!

Caneyscud · January 18, 2010, 09:22:32 AM

I'm jealous! I haven't been released to smoke another brisket yet!

pensrock · January 18, 2010, 12:22:15 PM

UPDATE:
After seven hours total, three hours of smoke.
IT of one is 125 the other 132.

classicrockgriller · January 18, 2010, 12:38:38 PM

That's kewl of you to cook a Brisket for your sis.

Looks good Pens.

oakville smoker · January 18, 2010, 12:51:11 PM

I am your long lost brother, yeah, yeah.....
Thats it
Your brother is looking for his briskett too
cant wait.

Nice looking, the briskett that is
Did not see a pic of your sis ...... ::)

pensrock · January 18, 2010, 01:27:10 PM

Quote from: classicrockgriller on January 18, 2010, 12:38:38 PM
That's kewl of you to cook a Brisket for your sis.
Looks good Pens.

She deserves it. :)

QuoteI am your long lost brother, yeah, yeah.....
Thats it
Your brother is looking for his briskett too
cant wait.

I'm sure my brother got his share from the last one I made. Don't you remember? ??? ;D

pensrock · January 19, 2010, 09:08:21 AM

Ok, it got done about 8PM last night, I let it cool to 140 IT in a warm oven. Then seperated the point from the flat and cleaned up the remaining fat.
This morning I sliced the flats and packaged up. One package going to my dad and 3 vac packed and into the freezer for me later. ;D
I put the sliced flat for my sister into a big zip bag and the point in another bag for her. I also gave her some of the remaining juice to use for reheating.
I kept the rest of the juice for me and dad.
Right now I have my point in a pot with some juice reheating, I'm going to pull/chop this for sandwiches. Mmmmm.
I did get one pic of my finished flat, all sliced and ready for packaging.

westexasmoker · January 19, 2010, 09:34:57 AM

Nice brisket Pens!

C

oakville smoker · January 19, 2010, 09:54:57 AM

Pens

My address is :
Oakville Smoker
Oakville Ontario
Follow the smoke aroma !

OU812 · January 19, 2010, 09:57:48 AM

Thats the way I like it, simple rub and flat for dinner, pulled point for sammies.

Lately I've been sepetating the point before the cook and makeing corned beef.

Good lookin brisket pens, sis and dad will be happy.

MPTubbs · January 19, 2010, 10:00:12 AM

Damn good looking brisket!

pensrock · January 19, 2010, 10:02:06 AM

Thanks everyone. :)
I just had a sandwich from the point and it is fantastic. ;D
I know my sisters family and my dad will be real happy.
I just wished I was not laid off where I could have bought a couple more brisket for later, but thats the way it goes. :(