Weekend Brisket and Ribs - Qview!

Discussion in 'Beef' started by keitha, May 21, 2016.

  1. keitha

    keitha Smoke Blower

    Hi all,

    After a crazy last two weeks, I get to spend some quality time with my stick burner. :)

    Tonight, I am starting with this:


    I got this packer from my chef at work (a country club). It's not the best one I have ever gotten, but it will work.

    Going to try suspending some fat over the flat end, because I think it's on the thin side. Keeping it simple with mustard, salt and pepper:


    I thought I would throw in this pic of my fire box. I have taken to putting some chunks of lump and wood off to the side of the fire. Everything ignites right away and I have had a couple pretty smooth cooks doing this. I found that I couldn't do it with just splits. I need a little lump to keep the base of coals happening.


    Home for next six to eight hours:


    See ya' at wrap time! Planning on laying on the smoke for 6 to 8 and then wrapping and finishing in the oven.

    Thanks for reading!
     
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Looking good!  How much does the brisket weigh?

    [​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!

    I'm in too!

    Al
     

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