Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: smokeasaurus on January 07, 2012, 10:29:05 AM
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and what a voyage it is...got er seasoned...got the little lady to let me out of the dawg-house.....got me a brisket!
I wet aged the brisket for 2 weeks in the back of the fridge. I just left it in the package I got it in. It was a 10.5 lber and the flat was real flexible so I grabbed it.
Started the cook at 8 p.m. last night (friday) Stared with a cooking temp of 195. At 6 a.m. Saturday morning I bumped it up to 210.
Will keep y'all posted later today when I attempt to slice it and pull some of it........
(http://i1213.photobucket.com/albums/cc469/s1cott11/BigBullsBrisketRub.jpg)
(http://i1213.photobucket.com/albums/cc469/s1cott11/8pmSatevening.jpg)
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I didn't know you had a cookshack. Pellet or electric?
Bill
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That bad-boy wasn't there when you were over getting the Weber Bill 8)
It is the SM025 model. Electric. I was gonna get the Smokin-Tex. They were offering all kinds of goodies to go with it over the holidays but thecharcoalstore.com had the Cook-Shack with free shipping so I pulled the trigger and have been in the dog-house for the last -3- weeks...I got out just a couple of days ago!!
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The wives never seem to understand the need for new barbecue toys. But they don't mind eating the food.
Bill
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Bill..I have a husband like your wife. geezzz Pam ★*˚°。°
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It is now 3:30 p.m. Saturday afternoon and the brisket internal temp is 197. It is now gonna rest in the smoker with the smoker temp at 140 for an hour.
Total time 19.5 hours 12 hours at 195 5 hours at 225 2.5 hours at 250 had a 3 hour stall when internal temp was 169!!
Smokeasaurus has gone high tech..but don't worry Kingsford, you are still my primary cooking fuel!!
All right Smoochy, you can show em now:
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-78.jpg)
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Rested the brisket for an hour. Forgot too mention I used a mixture of hickory and apple chunks.
So I separated the point from the flat and I was thinking of trying to pull the point and slice the flat but everything was so tender I pulled the entire brisket. It was easier to pull than a pork butt!!
Being in the dog-house and (debt) seems worth it tonight...outrageous!!!!!!!!!!!!!!!!!!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-79.jpg)
(http://i1213.photobucket.com/albums/cc469/s1cott11/002-64.jpg)
(http://i1213.photobucket.com/albums/cc469/s1cott11/004-42.jpg)
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Yes!
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Looks great smoke and nice pull on the cookshack...they make a well built smoker ;D
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You know, man, I'm less that two miles away. You coulda called and invited me over.
Bill
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where's the cole slaw? Looks great. Pam ★*˚°。°
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Gotta get some slaw for the pork butt in a couple of weeks Pam ;D
I was in the mood for meat sauce and bread last night.....
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Ahhhh..I see...your a carnivore ★*˚°。°
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I try to eat fruit and veggies during the week because the weekend is for smoked meat and brewskies 8)
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Sounds like you have a "split-routine" for getting your 4 food groups! ;D
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Smoke that is one fine looking hunk of Brisket...Looks real good.