Been Awhile Since I done one of these

Tenpoint5 · February 20, 2011, 04:06:05 AM

I haven't done a Brisket in quite a while, So I picked up a 13lbr on my way home from work Friday morning. Life got in the way so I didn't get around to prepping it until Saturday night. Once I got it all trimmed and prepped, I applied the Seasoning. I have been told this will be the next big hit on the forum. I will wait to reveal what it is and how it tastes after the Brisket comes out.

Kind of looks like Super Chicken laying there!!

Now Sunday morning really early, I woke up for some reason at 3:30. I got the Brisket out of the beer fridge and put it on the counter to warm up after I unwrapped it. Looked like it needed some more seasoning. So I added some more after I wrestled the brisket into a smoker rack.

TOP VIEW

SIDE VIEW

The Brisket is in the Bradley getting 4 hours of Hickory with a cabinet temp of 250º when it fully recovers. It went in at 4:30am at 38º with a cabinet temp of 280º. I also put a foil pan under the brisket with a can of beer and some more of the seasoning to get me some good drippings. At 6am the brisket is at 93 and the cabinet has recovered to 205. I will make updates as the day progresses.

SouthernSmoked · February 20, 2011, 05:25:55 AM

I agree that first pic looks like "Super Chicken". ;D

Busch Lite Brisket drippings....

Dang that sounds pretty darn good!

TestRocket · February 20, 2011, 05:59:14 AM

A new rub, can't wait to hear more! Looks like good eats tonight! ;D

BuyLowSellHigh · February 20, 2011, 06:01:54 AM

A brisket that looks like a chicken ? For a guy who lives in TX that just ain't right.

But it sure looks good!

But do you have to keep us in suspense over your rub ?

Tenpoint5 · February 20, 2011, 06:37:34 AM

Quote from: BuyLowSellHigh on February 20, 2011, 06:01:54 AM
A brisket that looks like a chicken ? For a guy who lives in TX that just ain't right.

But it sure looks good!

But do you have to keep us in suspense over your rub ?

Yes cause if it sucks I wont feel bad about any of you guys buying it and finding out on your own. This way I am the only one out $30 bucks for a brisket. But if its good then I will be the first to tell you what it is. (Sort of, as it has been mentioned before on the forum)

BuyLowSellHigh · February 20, 2011, 06:59:09 AM

But if it sucks you'll tell us anyway, right ? Just to keep us from making the same mistake ?

wyoduke · February 20, 2011, 08:10:51 AM

Thats a good looking hunk of beef you gotta luv those peacefull mornings coffee and the smoker

KyNola · February 20, 2011, 08:19:58 AM

Quote from: wyoduke on February 20, 2011, 08:10:51 AM
Thats a good looking hunk of beef you gotta luv those peacefull mornings coffee and the smoker

Look again, peaceful mornings, the smoker and BUSCH LIGHT! :D

Definitely got that Pachanga hump thing going on Chris! Brisket looks go so far!

smoker pete · February 20, 2011, 09:58:38 AM

Nice looking brisket. Anxiously awaiting the results.

ronbeaux · February 20, 2011, 04:27:18 PM

Brisket looks pitiful before it gets cooked doesn't it?? I love the way it transforms.

Tenpoint5 · February 20, 2011, 05:11:02 PM

Well I kind of missed about 100 miles of the race today. Opened my eyes and watched the Green White Checker!! ;D ;D Shut up Cody!!

Here's what the brisket looked like after 4 hours of Hickory.

Of course the Damn thing aint done yet it is sitting right at 181º I was going to go to 190 but I am thinking 185º is going to be close enough for this ole boy. Besides it looks like this at 181º

BuyLowSellHigh · February 20, 2011, 05:20:18 PM

It's done when it's tender.

Wait for it if you have and you won't be disappointed. :P

SoCalBuilder · February 20, 2011, 06:00:43 PM

Good lookin' piece of beef. I know I would be tempted to pull it early.

Oh yeah, how bout that rookie? Way to go Trevor!

Tenpoint5 · February 20, 2011, 07:19:19 PM

Well it's been 16 hours and I finally reached an IT of 196º. When I had 185 I did some spot checking with my Thermopen and found some 168s and 172s in the point. So I opted to stick it out until 195 in the flat. Currently she is resting in FTM. Too big for the cooler so into the Microwave. Then when it cools down some I will wrap and put in the fridge for the night. Will be lunch tomorrow.

Here she is coming out and going into FTM

The Point went from looking like a Chicken Wing to looking like a Sows Ear!!

Something tells me I will be sneaking a piece off of it once it get unwrapped and prepped for the fridge.

classicrockgriller · February 20, 2011, 07:22:29 PM

Nice Color!

16 hrs for a 13+lb Brisket is not Bad.

Looks mighty SWEET!