Todays Smoke

Discussion in 'Beef' started by aussiemick, Jul 14, 2008.

  1. aussiemick

    aussiemick Meat Mopper

    Well on my day off i decided to smoke the 13lb brisket

    How ready to trim

    and again

    Now it resting with rub onit and injected with Tony Chachere creole seasoning

    Now I decided to try a fattie again and al i put in this was moz cheese and pepperoni

    Yay it didnt end up NASA certified

    More pics to follow when i have ABT's made. Anyone coming for lunch...tomorrow?

    Ok just updated it with pics of searing. I Must tell you it was a pain trying to turn this sucker over.

    Now its ready for the smoker.
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    LOL. What time is lunch?

    Nice job Mick, looking forward to seeing the results.
  3. richtee

    richtee Smoking Guru OTBS Member

    Heh! Well, the fatty'll be done for dinner at least!

    No sear on the brisket eh? Well, it'll still be good, but I DO think the sear adds a dimention to the flavor not attainable without.

    Don't forget to update us!
  4. aussiemick

    aussiemick Meat Mopper

    hoping round noonish tomorrow. Getting ready to go out and start the coals now.
  5. aussiemick

    aussiemick Meat Mopper

    i may go dump aload of charcoal on my small grill and do the sear thing.
  6. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    If I left now, I could almost drive there for dinner tomorrow. Probably shouldn't though, but the looks of that hunk of meat makes me want to! Lookin froward to the rest of the in-progress pics!
  7. aussiemick

    aussiemick Meat Mopper

    Come on!!Well got the lump in the chimney started. Not sure if i will do the ABT's as I have the fattie to keep me going.
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great Mick! Heck if I leave now, I'll beat Seboke there.[​IMG]
  9. aussiemick

    aussiemick Meat Mopper

    Well as of now and going by the temps i have in brisket internal temp at the moment is 82 and fattie is at 140
  10. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Dang brother that looks good ! What time are we haveing lunch[​IMG]
  11. aussiemick

    aussiemick Meat Mopper

    I am tempted now to even make dutchs baked beans since fattie will be done and free up a shelf in the box
  12. tbone2k

    tbone2k Smoke Blower

    that looks really good.!!!

    i have a couple questions for ya.

    1.. why do you sear the brisket before smoking it.? and did you trim it at all or did you just cook as is.?

    2.. making the fatty, is that just ground sausage that you stuffed with cheese and rolled back together.? does it hold up pretty good when you do that.?
  13. aussiemick

    aussiemick Meat Mopper

    I trimmed the fat off it til i had about 1/4 inch or so. I have heard good and not so good stuff about searing it so I thought I would try it for myself. Normally i just smoke it as is with no sear.

    The fattie i made is a 1lb of jimmy dean breakfast sausage rolled out flat then whatever inside the rolled up. This is my first fattie that made it to completion and it holding up great so far.
  14. aussiemick

    aussiemick Meat Mopper

    I have just turned the brisket over and spritzed it with AJ and CM

    and again

    Temp is at 101
  15. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Good job AussieMick. Looking good.
  16. aussiemick

    aussiemick Meat Mopper

    Well the fattie is done and it started coming apart where I hadnt got it sealed right. But still happy since it didnt end up nasa certified.
  17. tbone2k

    tbone2k Smoke Blower

    so you just roll it up and push it together huh.?

    don't use anything to hold it?
  18. aussiemick

    aussiemick Meat Mopper

    When I made mine I just rolled it up and it held together ok. I didnt use anything to hold the fattie i made together, but then it started coming apart at the join.
  19. aussiemick

    aussiemick Meat Mopper

    Well I just wrapped it in foil and temps are round 170, still hasnt plateau'd
  20. Looks great so far. Hopefully you'll have a smooth ride to the finish line.

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