Chuckies, brisket, and a fatty.

Discussion in 'Beef' started by gersus, Jun 18, 2011.

  1. gersus

    gersus Smoking Fanatic

    Well, it's Father's Day weekend.  My mom mentioned having me smoke up something and she didn't have to say anything else.  I love an opportunity to play around with the MES!

    This week's adventure is a 7 lb brisket flat, two chuck roasts, and a mega fatty! I couldn't resist an opportunity to throw a fatty in! I used Bear's awesome instructions for this smoke. Thanks again, Bear!

    My MES 30 sure was full though!

    I slept late this morning so I was rushing to get the meat in and as a result didn't get pics....sorry!

    As I type the chuckies and the brisket is foiled and at about 177ish. They fatty came about about an hour ago.  This fatty is by far my best fatty yet. I bought some bulk sausage ground and seasoned by a local grocery store.  By itself its the best sausage I've ever had so I couldn't wait to use it for a fatty. I put sliced american cheese in it and chopped up a red pepper and threw in it as well.  Rolled 'er up and draped home smoked buck board bacon over it. The result was AWESOME! The cheese stayed in it nicely this time which was nice. Red pepper added a nice touch and the sausage was great. This fatty was almost the entire length of a MES grate! 

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    I'll get some pics of the beef when it comes out! :)
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Great looking fattie!  Enjoy!!!
     
  3. gersus

    gersus Smoking Fanatic

    All done! Well, except the chicken I threw in toward the end because my mom can't eat beef or pork. 

    I rubbed these down with a BBQ seasoning and A1. We got the seasoning from a bulk amish seasoning store. Thought I would give it a try.

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    Smoked till they were 170ish then foiled them. Pulled these at 207.

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    Pulling these chucks was effortless! :) I would've liked more bark though. 

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    Rubbed this brisket down the same as the chucks. Foiled it at 165 I believe, and put in some liquid Bear uses. I would've liked a bit more bark on this too. 

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    Yep, you're right Bear! Slicing with a knife is tough - it just falls apart. So I reached for the electric knife and it worked great. 

    I saved the liquid from the foil as you can see above. I bet it'll be good tomorrow!
     
  4. gersus

    gersus Smoking Fanatic

    ...and the chicken!

    [​IMG]
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Boy that all looks good!!

    Some nice BearView too!!!

    I gotta take some blame when peeps don't get enough bark.

    Anybody follows my instructions doesn't get real thick hard bark.

    I think I get more than you got here, but not as much as a lot of guys like.

    I guess if you want thick hard bark, you almost gotta "NOT" foil it.

    Neither me or Mrs Bear like to have a heavy hard bark.

    Thanks for the great views,

    Bear
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!!

      craig
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job! Looks like lots of good eating there!   [​IMG]
     
  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Job!

    Todd
     
  9. gersus

    gersus Smoking Fanatic

    Thanks guys! 

    I've only made brisket one time before and that was in my chargriller several years ago.  It was good but I definitely like the MES better.  Next time, I may foil it for less time or something to get a bit more bark.  

    It wouldn't have come out good at all probably if it weren't for Bear and all the others here! Thanks again!
     
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Everything looks great

    Thanks for sharing

     [​IMG]
     
  11. Great looking smoke...everything looks excellent !!!![​IMG]
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    It will make a great neal
     
  13. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks like a heck of a meal! Good job.
     
  14. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    great spread!! [​IMG]
     
  15. That is a fine looking group of meats there. Nice job.
     
  16. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    It all looks great...
     
  17. meateater

    meateater Smoking Guru SMF Premier Member

    It all looks great, nice job. [​IMG]
     
  18. gersus

    gersus Smoking Fanatic

    Thanks everyone! :)
     
  19. I made my first briskets on the 4th, and I did not foil them while they were smoking at all, I pulled them out of my mes30 when they reached internal temp of 180, wrapped them, and placed them down in the cooler, with towels and took it to my mothers house, it sliced up well, and were delicious, a 5 lb brisket went quick between 6 of us. it had a nice crisp outside, but tender and moist inside. Sadly the ends did not burn, so I couldnt try the burnt ends recipe.
     

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