First Brisket of the Season. Plenty of pics!

Discussion in 'Beef' started by smokeymoake, May 3, 2015.

  1. smokeymoake

    smokeymoake Meat Mopper

    Another beautiful day in sunny Buffalo!

    Firing up a chimney of lump.

    I picked up this 15lb Brisket. I'll trim off part of the flat for a future smoking. It cooks more evenly and there is more than ample meat.

    Rubbed up with "big bad beef rub" collected from another site.

    I'll be injecting it with a broth mix before it hits the grate.

    On the grate. Some Hickory added to the fire

    I'll bring this up to 155 internal. Then tightly foil till it hits 200.

    I'll check back with a peek before foiling!
  2. b-one

    b-one Smoking Guru OTBS Member

    What wood you using for smoke? Planning any burnt ends?:drool
  3. smokeymoake

    smokeymoake Meat Mopper

    Hickory. I don't think I'll get to the burnt ends.
  4. smokeymoake

    smokeymoake Meat Mopper

    Up to 156 into the foil
    to 200.

  5. b-one

    b-one Smoking Guru OTBS Member

    :droolThat's a beautiful looking chunk of beef!!:drool
  6. Looks Good   Mmmmm    making me hungry

  7. smokeymoake

    smokeymoake Meat Mopper

    It's done! Very juicy and deliscious!

    With some nice mac and cheese

    Last edited: May 3, 2015
    rmmurray and gary s like this.
  8. b-one

    b-one Smoking Guru OTBS Member

    Looks great! I've found that some cheapo sesame seed sub buns are great for brisky sammiches!:drool
  9. rmmurray

    rmmurray Master of the Pit

    Man oh man, that looks fantastic. It's a good thing I already ate today otherwise I'd be up late tonight trying to duplicate this. Thanks for sharing and thanks for the pics.
  10. smokeymoake

    smokeymoake Meat Mopper

    Those are Costanzo Rolls, the holy grail around here!

  11. Nice Job,   Looks great to me   [​IMG]

  12. bryce

    bryce Smoking Fanatic

    Great job Smokey. I bet that cooking sure made you popular at dinner time!

    Looks incredible.

  13. bruno994

    bruno994 Master of the Pit

    Looks great!  Job well done.
  14. knifebld

    knifebld Smoking Fanatic

    Wow that close up shot is just perfect! Does not look dry at all...great job!
  15. smokeymoake

    smokeymoake Meat Mopper

    No not a bit dry. I think the key is pulling it at just the right point. I poked it at 195 and felt it needed a little more at 200 that poker slide in effortlessly in several spots, so into the cooler for a 1 hour nap.

    Just fed 4 of the fellows at work leftovers and those slices just practically dissolve in your mouth. They liked it!

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