My 3rd brisket attempt

Snoopy · January 31, 2014, 10:02:12 PM

With all the smoking I've done I realized I haven't done much brisket so, Super Bowl brisket it is. About 12 lbs rubbed and waiting. Had some fun with the pics in a new app I got too.

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Saber 4 · February 01, 2014, 10:22:50 AM

Someone's going to have a happy super bowl meal.

barbquebec · February 01, 2014, 10:45:43 AM

...looking forward to seeing the finished brisket... 8)

Snoopy · February 01, 2014, 03:51:21 PM

my only problem, well not really a problem, is my igrill is down and I just ordered the 733 so I'm gonna have to go old school and will be opening the door to check temps. just laziness really, I like the ability to just sit and not tend it, but it will be going over night so most of it will be unattended anyways.

Saber 4 · February 01, 2014, 06:25:28 PM

Quote from: Snoopy on February 01, 2014, 03:51:21 PM
my only problem, well not really a problem, is my igrill is down and I just ordered the 733 so I'm gonna have to go old school and will be opening the door to check temps. just laziness really, I like the ability to just sit and not tend it, but it will be going over night so most of it will be unattended anyways.

lowes and home depot have a cheap $20 dollar probe thermometer, it ain't a remote but at least you won't have to open the door all the time.

Snoopy · February 02, 2014, 01:02:58 AM

I don't plan on checking it to often anyways, looking good so far at the 4 hour mark.

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BBNRules · February 02, 2014, 08:03:54 AM

My second one wasn't the success my first one was. The point was fine, the flat was dry. Like they say, "sometimes the pig is in control."

The Pork Butt was fantastic, pulled it off this morning. I put the ribs on and the burnt ends are in there right now as well. If the flat is my only casualty, then I'll be OK.

Snoopy · February 02, 2014, 10:06:15 AM

And the 13 1/2 hour mark, sitting about 160

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Saber 4 · February 02, 2014, 11:27:46 AM

It's looking good Snoop, I bet it's great eats by game time for sure.

Snoopy · February 02, 2014, 01:55:03 PM

Out and FTC till game time. Can't wait for the money shot

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Snoopy · February 02, 2014, 03:17:50 PM

Oh my, I ate the tip I cut off and it was mostly fat, it was like sweet butter on my tongue.

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TedEbear · February 02, 2014, 03:21:57 PM

That looks absolutely perfect. What IT did you cook it to? My wife wants me to start cooking briskets.

ragweed · February 02, 2014, 04:21:04 PM

That looks fantastic!! Good job.

Smoker John · February 03, 2014, 11:01:51 AM

Nice looking brisket, they only get better with each attempt

Snoopy · February 03, 2014, 06:54:31 PM

between 180-185 according to the little pen IT gauge i had.

My 3rd brisket attempt

barbquebec