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?

  3. smokinal

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

    Great start!

    I'm in too!


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