now the Brisket.......................

Discussion in 'Beef' started by oldschoolbbq, Aug 28, 2014.

  1. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Not as much Q-view of the Beef , worried about  the BB's .

      Here it is fresh ,
     with seasoning (S/CBP) and on top rack( about 30*f or so up there  ;

    Hotter here than the lower . . .

    Lower heat where the BB's were

    Here's a peak at her above the Ribs...

    The finish will be when the Meat decides to give up the Ghost . . .

    So, stay tuned and . . .
     
  2. Stan you are on a roll my friend!!!   [​IMG]
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Thanks , Scott. We gotta get these folks to leaving the foil off and staying to play with their Smokers [​IMG].

    Set and forget is OK , but no fun , [​IMG]   

    Later . . .
     
    heubrewer likes this.
  4. RIGHT!!!!   More time with my smoker is RELAX time for me [​IMG]
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Briset finished 10:30am last night . Came in had wrapped and toweled it , took a shower and put on the O2 , darn COPD . Trish didn't wake me when she got in so I got shots this Morning :


    Beast looked good and was tender , I had a smoke ring  however too much fat to get all around.(Fat is where the flavor is ) . This was a smallish Brisky  and was limber , but it had more fat than I thought and too it's time). Never know what your meat will do.

    I like this Butcher and his meat (raises his own) . I know it's fresh and even cold , this taste great . Correct seasoning (S/CBP) only and as little peeking as I could . The Ribs took a toll on time by opening and such. The peeky thing does lengthen your cook . Keeping you're lid shut decreases cook time . The temps. and Humidity was too varied for the rendering took longer. JMHO[​IMG]

    Have fun and thanks for looking and as always . . .
     
  6. c farmer

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

    Looks like a great breakfast to me.
     
  7. Looks pretty darn good from my point of view. Wish I had some of that on my plate 2nite.
     
  8. Looks real good from here.  I always leave some of the fat cap on when smoking and when it's done it should pull right off.  I will always get the bulk of it off before serving so as to not inconvenience the wife unit [​IMG]
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Trim fat..... Sacrilegious !!!! Mon Dieu!!

    Great looking Brisket Stan......
     

Share This Page