Brisket Cutting/Cooking Time Question?????

Discussion in 'Beef' started by mattlbs, Jun 13, 2014.

  1. mattlbs

    mattlbs Newbie

    Are you referring to the "wrap/towel/cooler" method?
     
  2. mattlbs

    mattlbs Newbie

    That is what I plan to do if it should end up ready before lunch time.  Eating early is always ok.  Eating late with these folks, not so much.  And yes, I cook on Father's Day.  I figure it's kinda like buying my own gift.  I always get exactly what I wanted!!!!
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yep, wrap in a few layers of foil, then the towels & cooler..... That will stay warm for ya for a good while...... I wrapped a Boston butt earlier this week real heavy in foil, then the towels & cooler... Packing a couple extra towels in the bottom of the cooler & on top...... Butt rested for 4 hrs and was still real hot for the pull..... Good luck & I will be lookin for your thread !
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Everyone helps, everyone learns...... believe me, I am corrected more than accepted. LOL
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Have ya decided what time your gonna toss er on ?
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Thanks for jumping in here on this thread Foam, it's appreciated ! Matt for future, Mr. Foamheart is a wealth of knowledge & is a super great guy on here !
     
  7. mattlbs

    mattlbs Newbie

    I'm leaning towards 6:00 PM right now.  That way if it gets stubborn and decides to go all the way to noon on Sunday, that gives me 18 good hours.
     
  8. mattlbs

    mattlbs Newbie


    Hello my pretty!!!!  I've got BIG plans for you this weekend!!!!!
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Good plan, that's a great lookin packer ya have there ! Ya sending out care packages ? If so, throw me on the list ! :biggrin: LOL
     
  10. mattlbs

    mattlbs Newbie



    Dr. Pounds, please report to surgery.  Dr. Pounds, please report to surgery.  Trimming the fat cap.
     
  11. mattlbs

    mattlbs Newbie



    Removing the deckle.
     
  12. mattlbs

    mattlbs Newbie




    Removing silver skin and squaring everything up nice and pretty.
     
  13. mattlbs

    mattlbs Newbie


    Separating the point from the flat.
     
  14. mattlbs

    mattlbs Newbie



    Ready for an injection I learned here on SMF.

    2 Cups beef broth
     1/4 cup worcestershire
     1tsp onion powder
     1 tsp garlic powder
     1/2 tsp cayenne

    Wrapped in plastic, nice and tight, and put to bed in the fridge overnight.  This afternoon I will remove from the wrap and season with my rub and onto the smoker.  "Q" views will continue throughout the process.  It helps me feel like you are all in this with me!!!
     
  15. Nice knife work, you're off to a great start.
     
  16. mattlbs

    mattlbs Newbie

    Even managed to keep all my fingers in tact.  I'd say that's a success!!!
     
  17. mattlbs

    mattlbs Newbie



    Took them out of the fridge and applied a first coating of rub mixture I have come up with and keep in an old spice bottle.  I call it GA Red Clay (because of the color and because I'm from the great state of Georgia).  It is equal parts SPOG, and 1/2 amounts of sweet paprika (which gives the color) and cumin.
     
  18. mattlbs

    mattlbs Newbie



    Now wrapped tight back in plastic and back in the fridge to rest.  One more light coating with rub before going on the smoker in a few hours.
     
  19. mattlbs

    mattlbs Newbie






    One final dusting with GA Red Clay rub and then into the smoker they went @ 225 degrees.  Using a blend of hickory and mesquite woods.  All that is left to do now is sit back and wait and let them do their thing.
     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good Matt, I'll be watchin ! Thumbs Up
     

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