first brisket packer..

Discussion in 'Beef' started by hemi, Sep 6, 2009.

  1. Yesterday I started on my labor day brisket. I only did one other before this and it was a small one and not fit to eat.. That was back when I knew all there was to know about smokin'...I been reading and stealin' ideas from this forum and found out how much I DIDN'T know..
    You guessed it, the first one was just an exercise in chewin'.. I just put in a lot of labor makin' dog food..

    This one is actually EDIBLE !!..[eatable?] anyway it is GOOD !!!..


    Started out as over 15 lbs and I trimmed off about 5 1/2 lbs of fat that I saved for hamburger. [sirloin]



    in wrapper



    trimmed , not well done but servicable.



    I rubbed it down with Sea Salt, Course ground black pepper , bit of plain paprica. Just simple stuff as I usually try to overdo it and just make a mess outta it.



    wrapped up like a xmas turkey in shrink wrap..



    Let set in fridge until 3;30 this morning and got it on the fire at 4;30 am
    255-245 deg for a total of 9 hours. went a lot quicker than I expected but
    I got an acurate therm.. here at 2 hours ..



    Rolled it over at 4 hours..



    I put it in foil at 5 hours so it would not have an extremely HEAVY smoke taste.. I pulled it out and put it in the cooler at 9 hours after checking in the internal temp at 185- 195 degrees according to how thick the section was I was sticking..
    It stayed inna cooler until the corn and dressing and cabbage was ready.
    about 2 hours I recon ..

    Sliced..



    Corn..



    Some GOOD EATIN' !!!



    Thanx for the help folks.. Hemi...[​IMG]
     
  2. that looks great!! Great looking ring too. Nice job man! [​IMG]
     
  3. linescum

    linescum OTBS Member SMF Premier Member

    That is one nice looking piece of beef there mister. i have one ready to go into lulu soon but it's only 10# minus the trim..but yours is maaking my mouth water so i can't wait till mines done sometime tommorrow
     
  4. fourthwind

    fourthwind OTBS Member SMF Premier Member

    Great looking smoke! [​IMG]
     
  5. Dang Hemi, that sure looks good, you must have learned how to BBQ from someone from Kansas City, LOL, I thought the south only did Pork...[​IMG] (Just Kidding)
     
  6. Dang Hemi, that sure looks good, you must have learned how to BBQ from someone from Kansas City, LOL, I thought the south only did Pork...[​IMG] (Just Kidding)


    U know I think , along with everyone else I guess, that pork IS a lot more
    forgiving than beef brisket. AND Kansas City HAS got some good beef
    bbq. Hemi..[​IMG]
     
  7. Yep we are just an Old Cow Town, In fact we still have gunfights in the street[​IMG], just watch the news...[​IMG]
     
  8. mballi3011

    mballi3011 OTBS Member SMF Premier Member

    Now those look awesome there Hemi. I don't care who you are they look great. That smoke ring, You couldn't get a better ring if you painted one on. Thats your second one you did a fine job. then you throw in some coren which I hope you smoked it too. You cann't beat smoked corn. Great job and keep it up
     
  9. eman

    eman Staff Member Moderator OTBS Member

    That's one nice lookin slab o cow!
    You didn't steal anything from the site .It's all posted freely for anyone to use.
    [​IMG]
     
  10. pineywoods

    pineywoods Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome nice job [​IMG]
     

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