Smokin' Tex Brisket (HEY SPARKY!)

hal4uk · September 30, 2011, 06:29:32 PM

Never did a brisket in my Smokin' Tex before.
But, Sparky was wondering how it would do in an electric smoker...
So, here we go..

(I have no idea how this is gonna come out)...

IBP Choice brisket from Texas (y'all get ONE guess how that got in my freezer)...

Cut off the point end (the whole packer wouldn't fit) and rubbed with Zach's...
(also from Texas...)

Foil the lid of the wood box, and add a couple of chunks of wood (I used oak for this adventure)

Probe the meat (probe goes through the exhaust hole in top)...
(didn't turn it on yet -- the IT won't get there for a LONG time -- saving battery)

After a few minutes... Smoke rolls...

It's set at 185° for now and it holds moisture well (there's some draft, but not like a Bradley or pellet pooper, etc)
We'll see what happens...

classicrockgriller · September 30, 2011, 06:46:30 PM

Awrighten!

Let the smoke Roll.

squirtthecat · September 30, 2011, 07:01:31 PM

:o

mikecorn.1 · September 30, 2011, 07:07:40 PM

Looking good!

Sent from my iPhone using Tapatalk

Tenpoint5 · October 01, 2011, 03:40:07 AM

Is it done yet? Better yet did you remember to turn on the temp probe?

squirtthecat · October 01, 2011, 06:19:47 AM

Quote from: Tenpoint5 on October 01, 2011, 03:40:07 AM
Is it done yet? Better yet did you remember to turn on the temp probe?

X2

ghost9mm · October 01, 2011, 06:57:03 AM

Quote from: squirtthecat on October 01, 2011, 06:19:47 AM
Quote from: Tenpoint5 on October 01, 2011, 03:40:07 AM
Is it done yet? Better yet did you remember to turn on the temp probe?

X2

X3

KyNola · October 01, 2011, 07:10:37 AM

I saw that antique of a smoker pushed over in the corner of your garage. You mean it still works? ;D I thought you just kept it there to use as a storage cabinet for all of your extra Maker's Mark. :o

BTW, I would turn on the temp probe anytime now.

hal4uk · October 01, 2011, 07:16:26 AM

I'm awake :o

It was at 190° when I turned it on a little while ago, Thermapen agreed, so I yanked it.
Shoulda got to it sooner, but it was fine...

Verdict: Tastes good, but (as I suspected) no smoke ring.

squirtthecat · October 01, 2011, 07:17:52 AM

Mmmm... Brisket For Breakfast!

You got a nice bark on there for sure.

squirtthecat · October 01, 2011, 07:19:36 AM

Whadya do with the point?

hal4uk · October 01, 2011, 07:21:20 AM

Quote from: squirtthecat on October 01, 2011, 07:19:36 AM

Whadya do with the point?

It's in the fridge...
I wonder if I can make a pot roast with it?

squirtthecat · October 01, 2011, 07:22:55 AM

Quote from: hal4uk on October 01, 2011, 07:21:20 AM
Quote from: squirtthecat on October 01, 2011, 07:19:36 AM

Whadya do with the point?
It's in the fridge...
I wonder if I can make a pot roast with it?

Hit it with some smoke first..

Makes some killer beef and noodles as well. That's what mine usually end up in. (at the office cafeteria)

OldHickory · October 01, 2011, 11:38:51 AM

Looks great Hal, just in time for sammies and football.

classicrockgriller · October 01, 2011, 01:05:31 PM

Hal, ya done great.

Nice Bark. Juicy Meat.

Life is GOOD!

Awrighten!