brisket time!!!!!! (first time)

tbone30349 · 02-27-2013, 06:39 PM

Wassup my goood people. I picked up a lil brisket. This is going to be mt first stab at it. Wish me luck.

20130227_192228.jpg

Before the rub.

20130227_192826.jpg

After the rub.

Bout to throw it in the fridge and get it going in the morning. We'll see if I can make it do what it do. More pictures tomorrow.

Stevieg891 · 02-27-2013, 06:41 PM

Cool. What are you cooking it on?

trufunk · 02-27-2013, 06:42 PM

Good luck! Cant wait to see the results. What cha cooking on?

trufunk · 02-27-2013, 06:43 PM

Quote:

Originally Posted by Stevieg891

Cool. What are you cooking it on?

Pinch poke you owe me a coke

Big Dan · 02-27-2013, 06:43 PM

That looks pretty lean. Or was all the fat on the other side?

ButtBurner · 02-27-2013, 06:50 PM

looks like just the flat?

Stevieg891 · 02-27-2013, 07:17 PM

Quote:

Originally Posted by trufunk

Pinch poke you owe me a coke

Texans are cool.

WineMaster · 02-27-2013, 07:43 PM

Thats a very clean flat! The hotter you cook that thing
the better results you'll have. Good Luck!

seifer316 · 02-27-2013, 08:59 PM

Lookin good there mate. I was really keen to give a brisket a go but apparently the butchers in Australia don't do the same cut as what you in the states call a brisket. Might have to find me a good butcher and get a custom cut or make do with something else... but its the whole reason why I want to build a smoker!

Bob in St. Louis · 02-27-2013, 09:03 PM

Lookin' good so far. Rock on Brother.

tbone30349 · 02-27-2013, 10:06 PM

Cooking it on a BGE. It's pretty fatty on the other side, but it is kinda lean though.

Wampus · 02-27-2013, 10:11 PM

Go.
Boy.
Go.

Noob · 02-27-2013, 10:34 PM

Post after pix

tbone30349 · 02-28-2013, 04:48 PM

My good people, here go the after pics. I would have liked it to be "barkier" and have a much more pronounced smoke ring, but all in all, for my first time, I'm satisfied.

20130228_075511.jpg

The beginning of the smoke

20130228_172835.jpg

The finished product.

What yall think?

John Bowen · 02-28-2013, 04:58 PM

Looks good from here! How long did it stay on the smoker?

02-27-2013, 06:39 PM	#1
tbone30349 Is lookin for wood to cook with. Join Date: 01-30-13 Location: Atlanta, GA Downloads: 0 Uploads: 0	brisket time!!!!!! (first time) Wassup my goood people. I picked up a lil brisket. This is going to be mt first stab at it. Wish me luck. 20130227_192228.jpg Before the rub. 20130227_192826.jpg After the rub. Bout to throw it in the fridge and get it going in the morning. We'll see if I can make it do what it do. More pictures tomorrow.

02-27-2013, 06:42 PM	#3
trufunk On the road to being a farker Join Date: 11-14-11 Location: San Antonio, Tx Downloads: 0 Uploads: 0	Good luck! Cant wait to see the results. What cha cooking on? __________________ I am here. Where are U? 2440 Party Gator Purple the Super Sexiest Thermopen

02-27-2013, 07:43 PM	#8
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Thats a very clean flat! The hotter you cook that thing the better results you'll have. Good Luck! __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

02-27-2013, 09:03 PM	#10
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	Lookin' good so far. Rock on Brother. __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.

02-27-2013, 10:11 PM	#12
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Go. Boy. Go. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

02-27-2013, 06:41 PM	#2
Stevieg891 Is lookin for wood to cook with. Join Date: 07-19-12 Location: Texas Downloads: 0 Uploads: 0	Cool. What are you cooking it on?

02-27-2013, 06:43 PM	#5
Big Dan Knows what a fatty is. Join Date: 09-02-12 Location: Coastal Bend Downloads: 0 Uploads: 0	That looks pretty lean. Or was all the fat on the other side?

02-27-2013, 06:50 PM	#6
ButtBurner is one Smokin' Farker Join Date: 12-18-12 Location: Dearborn Mi Downloads: 0 Uploads: 0	looks like just the flat?

02-27-2013, 08:59 PM	#9
seifer316 Is lookin for wood to cook with. Join Date: 02-25-13 Location: Sydney Australia Downloads: 0 Uploads: 0	Lookin good there mate. I was really keen to give a brisket a go but apparently the butchers in Australia don't do the same cut as what you in the states call a brisket. Might have to find me a good butcher and get a custom cut or make do with something else... but its the whole reason why I want to build a smoker!

02-27-2013, 10:06 PM	#11
tbone30349 Is lookin for wood to cook with. Join Date: 01-30-13 Location: Atlanta, GA Downloads: 0 Uploads: 0	Cooking it on a BGE. It's pretty fatty on the other side, but it is kinda lean though.

02-27-2013, 10:34 PM	#13
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX Downloads: 0 Uploads: 0	Post after pix __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-28-2013, 04:48 PM	#14
tbone30349 Is lookin for wood to cook with. Join Date: 01-30-13 Location: Atlanta, GA Downloads: 0 Uploads: 0	My good people, here go the after pics. I would have liked it to be "barkier" and have a much more pronounced smoke ring, but all in all, for my first time, I'm satisfied. 20130228_075511.jpg The beginning of the smoke 20130228_172835.jpg The finished product. What yall think?

02-28-2013, 04:58 PM	#15
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	Looks good from here! How long did it stay on the smoker?