Brisket Lockdown - IN PROGRESS

[Michigan BBQ Fan]

HI Brethern,

Great day to BBQ. Here in the Midwest it's sunny but a bit chilly. Got luck on a brisket at Kroger yesterday (Yes, I wore a mask.) Going to try an update this step-by-step and keep you in the loop in progress.

First, a quick reading to make sure I'm on track...

Ready to trim...

Ready to rub and then get smokin'

 

[Michigan BBQ Fan]

Learn more each time I trim...

A quick homemade impromptu rub...

Mustard slather, just because...

Heavyish on the rub...but it's brisket...it can handle it...

 

[Sooner21]

Looks like a good start. What's in the rub?

 

[Michigan BBQ Fan]

Looks like a good start. What's in the rub?

 

[gtsum]

I like it so far!


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[Michigan BBQ Fan]

I like it so far!


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Thanks. Hope it keeps going well. A bit of trouble tuning the WSM in. I let it get way too hot on startup and been trying to tweak it back into range. Been smokin' at around 250 but trying to keep this one more around 225ish. I got nothing but time so I want to let the brisket have the time to breakdown and be amazing.

 

[Burnt at Both Endz]

It's more enjoyable if you try not to fight the smoker.

Looking good!

 

[Michigan BBQ Fan]

It's more enjoyable if you try not to fight the smoker.

Looking good!

I agree. Sometimes I get to connect to the temp and I over manage. It's always better if I just relax and let it be. I get way more nervous about brisket than I do any other meat.

 

[Big George's BBQ]

Its looking good

 

[smoke ninja]

is it lunch yet?

 

[lunchman]

This is gonna be good. Tuned in.

 

[ModelMaker]

Great so far!
Ed

 

[Michigan BBQ Fan]

Trying to update this. Did the pics from the earlier posts go away?

 

[Michigan BBQ Fan]

Trying to update this. Did the pics from the earlier posts go away?

Now they seem to be back...updates soon...

 

[Titch]

Ready Yet?

 

[Michigan BBQ Fan]

Sorry for the delay, while it is done and eaten...I'm going to go in order...

First I fired up from Jealous Devil XL lump charcoal. This burns clean but it burns HOT. They have a new briquette product (MAXX) coming out soon that I'm hoping will be a little easier to control in the WSM....

You can't tell from the photo but I did sort of a "Harry Soo's Donut" with the lump and hardwood. I'm out of nice/clean chunks but I found a stash of Apple and put a big ol' piece in to produce the smoke....

 

[Michigan BBQ Fan]

Rubbed...ready...and GSP approved...

 

[gtsum]

Rubbed...ready...and GSP approved...

Awesome!

How old is your GSP? Mine is a year and a half

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[Michigan BBQ Fan]

Awesome!

How old is your GSP? Mine is a year and a half

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Aww. What a cutie!

We just rescued her (Georgia) as the pandemic started. She came from a rescue in Indiana and our best guess is she might be around 12. This is our third GSP and 2nd that we rescued as a senior.

 

[gtsum]

Aww. What a cutie!



We just rescued her (Georgia) as the pandemic started. She came from a rescue in Indiana and our best guess is she might be around 12. This is our third GSP and 2nd that we rescued as a senior.

That’s awesome. I thought she looked a bit older. I had a previous GSP for 14 years. Fantastic dogs


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