2015 Independence Day Smokeout - 10lb brisket (point and flat)

piaconis

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Akron, OH

• Jul 3, 2015

• #1

To quote my good friend Tony Stark in the beginning of Iron Man 2..."Oh, it's good to be back!"

Work has been driving me into the ground for the past year, but I'm here to fire up the smoker and get back at it this weekend.  I am smoking up a 10.16lb full brisket for the wife, some friends from church, and myself.

Made a homemade rub (my very own recipe).  We'll see how it does.

Time to do a little trimming for prep...

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• piaconis
• Jul 3, 2015

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• piaconis
• Jul 3, 2015

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• piaconis
• Jul 3, 2015

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• piaconis
• Jul 3, 2015

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• piaconis
• Jul 3, 2015

Brought to you by our friends at Duma Meats (big shout out to the Duma crew, our friends from church!)...

Back in the fridge for tomorrow.

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• piaconis
• Jul 3, 2015

Weighed what I trimmed off.  We're down to about 9.26lbs.  Perfect! 

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• piaconis
• Jul 3, 2015

Stay tuned!

 

Last edited: Jul 4, 2015

piaconis

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• Jul 4, 2015

• #2

OK, so time for an update.  The morning started a 5AM.  Did a little more trimming and rubbed it down while the fire started up.

Trimmed a little more off, bringing us down to about 9.15lb, according to my math.

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• piaconis
• Jul 4, 2015

Started adding the rub

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• piaconis
• Jul 4, 2015

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• piaconis
• Jul 4, 2015

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• piaconis
• Jul 4, 2015

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• piaconis
• Jul 4, 2015

Made sure I got it in the score marks to get that flavor through the fat cap

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• piaconis
• Jul 4, 2015

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• piaconis
• Jul 4, 2015

It's on and ready to go!

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• piaconis
• Jul 4, 2015

Here is another member of the PI BBQ Team.  Dude loves his smoked meats and cheeses!

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• piaconis
• Jul 4, 2015

Why do I count him as part of the team?  Take a look at what happens when I am away from my Maverick and the temp goes out of range...

 

 

Last edited: Jul 4, 2015

aggie94

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Jan 31, 2014

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• Jul 4, 2015

• #3

Glad you are getting a break from work, enjoy your day smoking.  

 

piaconis

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• Jul 4, 2015

• #4

Thanks! Here's a little peek as it has gone...

Two hours in...

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• piaconis
• Jul 4, 2015

Another view...

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• piaconis
• Jul 4, 2015

Needed a little pick-me-up after the early start...

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• piaconis
• Jul 4, 2015

Almost five hours in...

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• piaconis
• Jul 4, 2015

 

aggie94

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Jan 31, 2014

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• Jul 4, 2015

• #5

That brisket already has a nice color.  Enjoy your coffee! 

 

floridasteve

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• Jul 4, 2015

• #6

Where did you get the small racks with legs that fit in the foil pan? Is that a half steamer pan?

Looks wonderful, BTW, and I bet it'll taste even better!

 

mdboatbum

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• Jul 4, 2015

• #7

FloridaSteve said:

Where did you get the small racks with legs that fit in the foil pan? Is that a half steamer pan?

Looks wonderful, BTW, and I bet it'll taste even better!

Click to expand...

Looks to me like cooling racks resting on balls of rolled up foil.

 

piaconis

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• Jul 4, 2015

• #8

 

Last edited: Jul 4, 2015

piaconis

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• Jul 4, 2015

• #9

Aggie94 said:

 
That brisket already has a nice color.  Enjoy your coffee! 

Click to expand...

Thanks!  I ran it a shade hot (been averaging 240-260 most of the way), and it seems to be developing that a little better.  I'm a bit time constrained, since dinner is at 7.

 

dukeburger

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• Jul 4, 2015

• #10

Looking good!!

 

piaconis

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• Jul 4, 2015

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And now...here we are...

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• piaconis
• Jul 4, 2015

Only got shots of the slices, because I had hungry guests.  But I separated the point and flat, and chopped the point into burnt ends.  The way I had the brisket positioned in the pan actually disrupted the air flow a bit, so I took it back to the bare rack to finish.  The cool part was that the point ended up finishing about 10 degrees higher than the flat, perfect for the burnt ends.

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• piaconis
• Jul 4, 2015

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• piaconis
• Jul 4, 2015

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• piaconis
• Jul 4, 2015

Well rested, plenty of juice, point and flat came apart great, and the moisture didn't end up all over the cutting board.  Oh, and my homemade rub was a huge hit, so I'm glad I wrote it down.

Thanks for following!

 

aggie94

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• Jul 5, 2015

• #12

"Well rested, plenty of juice, point and flat came apart great, and the moisture didn't end up all over the cutting board"

I don't think it could turn out much better!

 

Last edited: Jul 5, 2015

piaconis

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• Jul 6, 2015

• #13

A little bonus meal for the next day...

Burnt end nachos

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• piaconis
• Jul 6, 2015

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• piaconis
• Jul 6, 2015

 

floridasteve

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• Jul 6, 2015

• #14

Thanks!