Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: nepas on August 24, 2013, 09:39:42 AM
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Did a rub with Head Country overnight.
Got the birsket in the 2 rack this morning.
Setting is PL 04
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky5.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky6.jpg)
IT check in about 2 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky7.jpg)
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How many pucks you using Rick?
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Got 3 pucks loaded. Puck slide will only hold 2. Bubba puck pusher work well in it.
IT at pic time 135
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky8.jpg)
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Lookin good!
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Here is the flat from start to finish.
Got a flat trimmed and rubbed down. Ready for the 2 rack this morning.
Used Head Country Seasoning and a few splashes of Worcestershire
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisk.jpg)
In zip lock and fridge.
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisk1.jpg)
Got the birsket in the 2 rack this morning.
Setting is PL 04
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky5.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky6.jpg)
IT check in about 2 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky7.jpg)
IT at pic time is 135*. I do think a stall will happen.
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky8.jpg)
Dealing with some heavy rain today so its taking some time. Weather affects the BCS just like the Originals.
Flat stalled at an IT of 163.
Pulled it at an IT of 188 and FTC for 2 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky10.jpg)
Sorry for the dull looking pics.
No smoke ring with the BCS either.
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky11.jpg)
Moist and even some burnt ends.
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky13.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky12.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/2brisky14.jpg)
Total time in the BCS for this small flat was around 3 3/4 hours. I used 3 pucks of hickory PL 04 setting.
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i'm liking that little Bradley you got there. your brisket looks very moist. who needs a smoke ring if it taste good. nice cook.
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Looks great Rick! I could go for a couple slices right now.
Mike
Sent from my iPhone 5 using Tapatalk
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Looks like you got great moisture and bark!
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That is a beauty.
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Looks real moist Rick!
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Wow that looks good Rick, even better than what showed up on my phone.
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Great job, Rick! Making me hungry! I broke out some Canadian Bacon from Chris. Going to make up a variation of Eggs Benedict this morning. Brisket and eggs would be good, too.
Art
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i'm liking that little Bradley you got there. your brisket looks very moist. who needs a smoke ring if it taste good. nice cook.
Sparky is right about the ring thing. looks moist and tender
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Proof that the ring is just for show. Looks great.