Brisket Weekend - 1st attempt (with photos)

Vaison · July 05, 2008, 08:32:53 AM

Well, I am at work and waiting to get home to start the smoke. I think I just may do a mix of hickory and mesquite for 4 hours. I already used a fork to poke a few holes through the fat cap. I will then remove it from the BDS and put it in a covered foil pan - using a small amount of apple juice. My target internal temp will be 190 and I will cook at 220. I hope that I get to FTC prior to guests arriving, but if it isn't finished until then, so be it. I intend on leaving the fat cap on during the overnight cook and removing it prior to slicing. If it doesn't just slide off, then I will leave it on and trim anything that is excessive. I hope there is no need to have to do this part. Photos of it going in the BDS will be posted tonight when I get home. My financee thinks I am nuts for taking these photos for you guys.

Mr Walleye · July 05, 2008, 08:40:28 AM

Quote from: Vaison on July 05, 2008, 08:32:53 AM
My financee thinks I am nuts for taking these photos for you guys.

:D :D ;D

I hear ya Vaison! My wife thinks I'm nuts too!

Oh well. What's great about it is how everyone on the forum can learn from everybody else's successes and... well, not so successful smokes.

Good luck and I'm looking forward to some awesome lookin' pictures! ;)

Mike

West Coast Kansan · July 05, 2008, 09:40:38 AM

Crazy for photos is kind of a wide spread sickness round here.

FLBentRider · July 05, 2008, 10:34:54 AM

I remember getting "the look" the first time I wanted to "document" my process.

After the first taste, no more "look"

:o

deb415611 · July 05, 2008, 11:56:32 AM

My husband shakes his head & then moves quickly to the next room ;D He knows better than to actually comment.

westexasmoker · July 05, 2008, 12:02:55 PM

Yep I know the feeling, my wife and kids are like why are you taking pictures of the food! Simple answer because I can! ;D Looking forward to more, looks great!

C

Vaison · July 05, 2008, 03:20:21 PM

The BDS is loaded with a few pucks of mesquite used on my last cook and the rest is hickory. The brisket is unwrapped, on a nicely cleaned rack (thanks Natalie) and ready to go in.

Here she is just before I shut the door for 4 hours of smoke.

Mr Walleye · July 05, 2008, 04:20:06 PM

Ahhhh.... That's a thing of beauty Vaison! ;)

I see a fine meal in your future!

Mike

Vaison · July 05, 2008, 05:28:48 PM

I checked on the water at the 2 hour mark and took a photo while I had the door open. Everything inside is looking good!

However, I noticed this toward the end of the previous time using the BDS. I am getting a slow leak out of one side. Is this normal? I don't think it is the water from the bowl.

Mr Walleye · July 05, 2008, 05:31:17 PM

Vaison

Do you have your vent open about 1/2 way?

Mike

Vaison · July 05, 2008, 06:05:43 PM

It is just cracked a little. I will go open it some more.

Smokin Soon · July 05, 2008, 06:28:37 PM

Funny you should mention the wifes's opinion on submitting photos. Mine thinks it's totally weird! I told her that Fisherman will want a pic of there prize, as well as hunters. A successfull smoke is the same right????? Just say right so I can show her!

westexasmoker · July 05, 2008, 06:35:00 PM

Right....if you used mesquite.....Right!! ;D

C

Vaison · July 05, 2008, 07:06:21 PM

Smoking complete. Here it is just before covering with foil and putting in the thermometer. See you tomorrow afternoon!

westexasmoker · July 05, 2008, 07:33:36 PM

Looks great Vaison, your gonna have some good eats there....I gotta throw mine in, nothing better than a good brisket!....Mesquite!! ;D

C