Prime brisket on the smokin-it #3

[bdskelly]

Burnt ends... Toothpicks. A little square bottle whiskey. Looks like an awesome Sunday afternoon.  Another point! B

 

[b-one]

Looks tasty,nice smoke ring. Mmmmm burnt ends are my favorite!

 

[betaboy]

Great job!!!!

Nice Qview and smoker roof! hehehe. I'm starving now!

Go Vikes, and please keep kicking straight Walsh!

 

[SmokinAl]

That is one good looking & point worthy brisket!

Great qview too!

Al

 

[dert]

Thanks everyone, it was a little tough and probably could have gone another hour or so, but I needed to the the burnt ends going.

Lots of compliments from the folks that tried it, so defiantly a winner.

 

[spillinpaint]

Seasoned with SPOG and paprika/chili...

http://s660.photobucket.com/user/de...BD43408F-8D4C-4DDD-B683-F61C2015B0F6.jpg.html

In bed until it hits this in the AM:

http://s660.photobucket.com/user/de...552F4254-8759-44B8-B225-5D221C09DBBD.jpg.html


http://s660.photobucket.com/user/de...60BC1A7A-AB68-415D-AF95-9DA104BD65CD.jpg.html

http://s660.photobucket.com/user/de...64656E4B-B834-46BA-AAAD-5EC318A6B239.jpg.html

http://s660.photobucket.com/user/de...384E4141-BC95-4C5B-8AE6-295659DE3142.jpg.html

http://s660.photobucket.com/user/de...F0A623AC-71E2-4355-99FF-774FD21DD918.jpg.html

 

[spillinpaint]

Awesome looking brisket! And how bout them Vikings!!!! Will Vikings!

 

[dert]

 
Dert, Awesome slices.  You're getting a good smoke ring from that electric. Nice job. Beautiful cook.  Point!  

Brian

probably had something to do with the sodium nitrate in the rub...??!!!

 

[disco]

Beautiful brisket plus perfect pictures equals tremendous thread! Nice smoke deserves points.

Disco

 

[smokin-pete]

Man that would be great for Breakfast. 3 fried eggs over easy, 3 slices of that brisket. OOOohh man makes me hungry... My smokintex always gives a great smoke ring. I add 2 pieces of charcoal and that's all it takes..

 

[dert]

 
Man that would be great for Breakfast. 3 fried eggs over easy, 3 slices of that brisket. OOOohh man makes me hungry... My smokintex always gives a great smoke ring. I add 2 pieces of charcoal and that's all it takes..

I've tried the charcoal...no success??!!

 

[smokin-pete]

Works in my Smokintex, but it does have 2 fire boxes for wood. I put wood on one side and the charcoal on the other. Always gives me a deep smoke ring. Had people think the meat came off my big homemade offset. But I use hickory sticks burned down to coals in it. Lots of work.

 

[hardwoodalchemy]

Absolutely beautiful brisket! Points headed your way.

 

[dert]

Thanks everyone for the kind words!

It was great...need to do another soon!

 

[smoking4fun]

How long did yours take to smoke in the SI #3?  I just did one overnight (about the same starting weight as yours), and it only took 4.4 hours...which seems REALLY fast at only 230*.

 

[dert]

Pulled out at 10:30 at 10 hours at 225

http://s660.photobucket.com/user/de...E165F8F7-31EB-4E4B-9569-4866611755E4.jpg.html



http://s660.photobucket.com/user/de...839EB57D-C6C7-4038-8023-C505FB9F10EC.jpg.html


Split the point for burnt ends

http://s660.photobucket.com/user/de...DA04FD9F-7E18-4C8E-8E4D-FFCF1958409A.jpg.html


http://s660.photobucket.com/user/de...A73DFB06-0682-4BC5-BC2B-15EFF36CD916.jpg.html

10 hours

 

[dert]

How long did yours take to smoke in the SI #3?  I just did one overnight (about the same starting weight as yours), and it only took 4.4 hours...which seems REALLY fast at only 230*.

Was it done??

 

[smoking4fun]

Was it done??

Not sure, yet.  I had to stick it in the fridge when I got up since it was wrapped and resting in the cooler for about 4 hours already.  Probably just going to end up chopping it up for sammies or cube it for some chili.  Should still work just fine.  I do think it was done since I probed it in quite a few places and they were all over 200*.  I think my problem was that I put it on the next-to-top slot, and I think the thermostat for the auber got inserted into the brisket since that probe is about 3-4" long, and I keep forgetting that it's in there...so the auber thought the temp in the smoke box was whatever the temp of the brisket was, so it jacked up the temp on the heating element for the whole time...got super-cooked, I think.

 

[smokin-pete]

I have done a lot of those in 10 hours, but there always better when cooked 16 hours. Everyone always brags on the longer smoked Briskets over the 10 hour fast cooked pieces of meat.