Two Briskets for Sunday

Discussion in 'Beef' started by ecto1, Mar 5, 2010.

  1. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Ok I just rubbed down two medium briskets both about 9 pounds that I am going to start smoking late Saturday afternoon for a get together early Sunday afternoon. Going to pull an all-niter figuring from 6pm to about 8 am for both of them. Have about 20 people coming over will be my first briskets in my new MES 40 but not my first brisket by any means. Going to use hickory and pull it out about 185 for slicing. I mop because I grew up learning how to cook brisket watching old cowboys cook over coals. Will post some pics when I get everything started. This is the first time I rubbed a brisket and wrapped it in suran wrap and let sit for about 30 hours learning new techniques on this site and can't wait to taste the results. Brisket is all my brother and I have been able to talk about all week long.
     
  2. bottomline

    bottomline Smoke Blower

    Look forward to seeing them. Take plenty of pics.
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Sounds good, just waiting for some pice. Good luck on staying up with the snoke.
     
  4. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Ok added to the menu will be one fattie with provolone and sauteed mushrooms and 20 or so ABT. Will start posting Q-View this afternoon as they all go on.
     
  5. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Here starts the Q-View

    Some ABT's my first attempt



    A FATTIE also my first attempt
     
  6. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    now for the two guests of honor





    I know this is not the best choice for a second smoke on a new smoker but I was asked for a favor and as I always say no guts no glory.
     
  7. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Six hours and we are @ 155 internal temp gonna try to make it another six hours to get to 190 anyone ever set the temp on an MES a little low and go to sleep for a couple of hours?
     
  8. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Ok 14 hours later and I am sitting at about 185 on one brisket and 180 on the other thinking about 45 minutes to an hour left boy am I tired. A few naps through the night but no real sleep.
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Your getting there now. You cann't give up after all this work you are doing just fine. Those were some good looking briskets too. [​IMG]
     
  10. ozark rt

    ozark rt Meat Mopper OTBS Member

    My guess is that sometime last night you realized that you didn't make enough ABTS.
     
  11. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Yea and my first Fattie fell part on me it was still real good though. The briskets are done and sitting in a cooler gonna slice them around noon should have some final Q-view later this afternoon. Just wish I had time for a nap.
     
  12. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Ok this was my first brisket on my new MES 40 and here was the lowdown. 15 hours @ 225 cooked until 190 internal temp no foil mopped every two hours after the first 4 hours of smoke. For those who say you can't get smoke flavor with an electric I can now tell them maybe they are doing something wrong. Did not get a smoke ring like I do on my big pit but got a very intense hickory flavor and only used maybe 3 handfuls of chips and I was still getting a TBS @ 5 Am 12 hours later. I will have a finishing sauce on the side but I think this brisket is juicy and flavorful enough for no sauce. If i have to give the MES a downside it is the lack of Bark on the brisket but I can fix that with an hour over hot coals before going into the smoker.
     
  13. rgacat

    rgacat Meat Mopper SMF Premier Member

    Looks like a great smoke. I'm sure everone will like it. Thanks for the great pictures.
     
  14. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks good... Did you slice up the points as well or is that just the flats in the pics? Yummmmy
     
  15. timtimmay

    timtimmay Action Team

    good looking brisket, nice long smoke [​IMG]
     
  16. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I always slice the whole brisket I have some family members who like a little drier cut with sauce on a bun for kids. So this way there is a little bit of everything for all tastes. Come to think of it it is just the way my dad did it when I grew up watching him so thats the way I do it.
     

Share This Page