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

Discussion in 'Beef' started by piaconis, Jul 3, 2015.

  1. piaconis

    piaconis Smoking Fanatic OTBS Member

    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...






    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.


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


    Stay tuned!
     
    Last edited: Jul 4, 2015
  2. piaconis

    piaconis Smoking Fanatic OTBS Member

    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.


    Started adding the rub





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



    It's on and ready to go!


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


    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
  3. aggie94

    aggie94 Smoking Fanatic

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

    piaconis Smoking Fanatic OTBS Member

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

    Two hours in...


    Another view...


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



    Almost five hours in...

     
  5. aggie94

    aggie94 Smoking Fanatic

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

    floridasteve Smoking Fanatic

    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!
     
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

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

    piaconis Smoking Fanatic OTBS Member

     
    Last edited: Jul 4, 2015
  9. piaconis

    piaconis Smoking Fanatic OTBS Member

    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.
     
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    Looking good!! [​IMG]
     
  11. piaconis

    piaconis Smoking Fanatic OTBS Member

    And now...here we are...


    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.




    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!
     
  12. aggie94

    aggie94 Smoking Fanatic

    "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
  13. piaconis

    piaconis Smoking Fanatic OTBS Member

    A little bonus meal for the next day...

    Burnt end nachos


     
  14. floridasteve

    floridasteve Smoking Fanatic

    Thanks!
     

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