Another brisket

westexasmoker · March 08, 2009, 02:29:13 PM

All rubbed up and resting while the smoker comes up to temp

3 hours @ 220 with some sort of wood! ;D

Thought I'd try something different, heading to the BE.

After an hour of the BE, time to boat up and into the oven over night

And as of now time for some FTC, till dinner tonight!

C

Up In Smoke · March 08, 2009, 02:38:16 PM

man WTS that brings a tear to my eye,
haven't had the guts to try a brisket yet for fear of ending up with shoe leather!
what was the IT at ftc time?
oh and is that a mich lite i see ??? in the lone star state??

Stargazer · March 08, 2009, 02:41:16 PM

WTS that is so mouth watering looking at those pictures. I know you do this to torcher LOL :P

Im still yet to do a brisket. My father is wanting some other things on this list first, but it's on the way. When I do I really gonna have to bend your ear alot to get tips from a pro on this if ya dont mind.

As for the BE. Im really thinking hard about getting one for my father for his birthday coming in April.

Yeah I know, I'll get to use it alot too :P but really seems like a perfect companion along with the Bradley.

As usual, excellent job on that brisket... Ill trade you some in exchange for some of our bad Kentucky weather we been getting? :D ok ok... was worth a try ;D

westexasmoker · March 08, 2009, 02:46:44 PM

Ya know I've never taken the IT when I do brisket, if I were guessing somewhere around 190-205....I've got a couple more to do coming up this week and I'll take a temp! Yep Mich lite, JD, and bit of cuervo at this house! ;D

C

Up In Smoke · March 08, 2009, 03:33:45 PM

thanks,
one other question, when it went into the oven what was the oven temp?
sorry for all the questions.
mich lite and jd i can handle but the other just makes me crazy!

jerry

West Coast Kansan · March 08, 2009, 03:41:37 PM

WTS, nice photo like always. The Big Easy gets used again. Still thinking an not buying one of those yet.

seemore · March 08, 2009, 04:05:36 PM

HCT, that looks excellent! Mr and I tried a brisket a few years back, and it was too dry.
We are getting our courage up to try another one - we sure like a good brisket.

Smokin Soon · March 08, 2009, 09:35:08 PM

WTS, what was the effect of the Big Easy time of cooking? You are the brisket king here so give it up!

westexasmoker · March 09, 2009, 07:26:06 AM

I forgot to post the final....after 4 hours of FTC

C

Mr Walleye · March 09, 2009, 10:43:34 AM

Awww Man!

I'm at work WTS! Jeezzz... :D

That looks sooooo good! ;) 8)

Mike

Caneyscud · March 09, 2009, 11:55:05 AM

Gadzooks Falstaff! Now I know I should have done a brisket instead of my dino bones and rib roast this past weekend! Looks great WTS! Someday, you will learn how to do the entire cook in the smoker ;D (shhhhh - my last two were finished in the oven also)

NePaSmoKer · March 09, 2009, 01:06:51 PM

There ya go again wts, filling the forum up with mesquite smoke ;D

Looks great

nepas

pensrock · March 09, 2009, 01:31:17 PM

That looks awful... better send it to me for proper disposal. ;) ;D

What size brisket was that?
Whole packer?

I got to pick one up myself, all I can find are corned beef briskets. Guess I'll have to go the the butcher shop instead of the grocery. I can use a pork butt also. :)

westexasmoker · March 09, 2009, 01:36:31 PM

This was a market trimmed, I found while digging around in the freezer.....it was right at 6 lbs.

C

pensrock · March 09, 2009, 01:42:46 PM

ok thanks WTS.

So you'll be sending that right out to me for disposal..... right? ;D

Another brisket

NePaSmoKer