College Football Brisket - QView included

Discussion in 'Beef' started by timstalltaletav, Sep 12, 2014.

  1. Got a bit of an urge for brisket this week so I figured why not have a shindig for the PSU v. Rutgers game tomorrow. The game is an 8:00pm kickoff but I have a lot to do tomorrow so an overnight smoke will work good with the timing.

    16.5# packer:


    Out of the packaging:


    A short time into the knifework:


    Finished trimmimg:


    Injected with beef broth and rubbed with SPOG:


    Into the fridge for a little bit to rest. Should hit the smoke at 230° around 9:30-10:00pm

    After seeing them on here, I had to order a new apron:

     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty!
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Nice apron! I looked at a brisket today but it was $72, a little to much for two people ;). Hope yours turns out well!
     
  4. Thanks, I actually paid $72 exactly today for this piece at my local butcher. Seemed like a bargain compared to this piece I saw at the grocery store.

     
  5. b-one

    b-one Smoking Guru OTBS Member

    I bought a tri tip $22:). I'm gonna get a more manageable $40ish brisket from a Foodservice store , when I have a slower weekend at work. Just hate to waste the excess as I usually find frozen reheats not to my liking.
     
  6. 7:30pm - filled up the chimney with KBB and lit it. The rest of the bag went in the smoker with 6 fist sized chunks of hickory mixed throughtout. Should be up to temp and pumping out TBS by 9:00pm
     
    Last edited: Sep 12, 2014
  7. 8:20pm - smoker came up to temp fast. Meat is on, temp dipped to 200°, climbed back to 205° in 2 minutes. No worries... Now time for the chef to spend some quality time with my favorite royal family. Lord Chesterfield!

     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will be watching.
     
  9. Nice mate. Hope it all goes well.
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    231, I'll sit back and have a [​IMG]and relax , gonna be a long ride . . .

    Don't mess=up that $72 hunk of goodness , [​IMG]  .

    Have fun and . . .
     
  11. Settled in at 234°... I'll watch it for another hour or two or until I run out of beer. I have faith in this new WSM. There's no way this could be any harder than an overnight cook on my ECB.... I think I wore out the alarm on my Maverick during my first "un-modified" overnight trial on that cooker!
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wait, run out of beer?

    How can this happen?

    Should be a lot easier that the ecb.
     
  13. Let me rephrase.... run out of good beer. I always keep a case of Miller or Bud Lite in the beer fridge for guests. I really try not to drink it when I run out of Yuengling.... I don't always succeed when I try....
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I see. I like your choice of good beer.

    I keep a keg of Yuengling.
     
  15. I like to try a lot of different micro brews but I always end coming back to Yuengling... Been drinking it since my first bush party at 13 years old.

    I have a tap set up in my beer fridge but I rarely use it since you can't take draft beer on the 4 wheeler too conveniently...

    Chetty on draft is hands down my favorite beer.
     
    Last edited: Sep 12, 2014
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's why I buy bottles too
     
  17. As Louis Pasteur said, "fortune favors the prepared!" Proper planning is essential! Lol...
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    :hijack: SORRY
     
  19. We have at least 10 hours to talk about beer. I'll drive us back on track when the meat gets close.

    Just shot the probe in... 142°. We're safe for a while....lol
     
    Last edited: Sep 12, 2014
  20. 12:20am - temp at 160°. Rethinking foiling around 165-170°. Might just let this one run its course without a crutch.... Plenty of time left
     
    Last edited: Sep 12, 2014

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