15lb brisket about to be trimmed and rubbed then wrapped and going on around 11pm.
Watch the video below
Brisket 15lbs.jpg
15lb brisket about to be trimmed and rubbed then wrapped and going on around 11pm.
Watch the video below
Brisket 15lbs.jpg
Last edited by ecu1984; 06-09-2019 at 11:11 AM.
5C5081BE-31B0-4627-80B6-98BE25FC5680.jpg
Cooking a whole rib eye this afternoon
I will take the rib eye. Don't take near as long and a hell of better cut off a cow. Just sayin
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
Can I come eat?
Yup, he's crazy...
like a fox. The dude may be coming in a little too hard and crazy but 90% of everything he says is correct.
Sort of like Toof. But way smarter.
~Scatter Shot
Anytime and I have traveling pig cooker, just sayin.
Just lit the lump and slowly adding larger pieces of hickory.
In about 45 minutes when I have red coals and hickory chunks rolling it will go on
and get heavy smoke for two hrs and then wrapped in foil for a few more hours with
little smoke and 275 degrees.
Roasted potatoes and corn on the cob with it.
IMG_2888[5047].jpg
IMG_2892[5050].jpg
Last edited by ecu1984; 06-08-2019 at 11:23 PM.
ECU we need some updates.
these are from the last 30 minutes. Now will "rest" wrapped in foil, wrapped in towel and placed in cooler for three hours.
Important to "burp" the cooler every now and then. 200 to 205 degrees is the magic number for me.
IMG_2897.jpg
IMG_2899.jpg
IMG_2900.jpg
IMG_2901.jpg
Now I can catch a few hours sleep. I will separate the flat from the point and slice against the grain.
I like my brisket "Texas Style" on white bread w/ sauce. The end of the point will be chunked up for "burnt ends"
Hope this thread helps someone, brisket is by far the hardest to do in my opinion.
IMG_2902.jpg
IMG_2903.jpg
Last edited by ecu1984; 06-09-2019 at 11:05 AM.
Out of curiosity, where did you pick up your brisket from?
Looks great.
ECU,
What brand of lump do you use? I use the Cowboy stuff in the brown bag that comes from Lowe's, but it seems like there's hardly any big chunks in their bags anymore. Thanks in advance.
Pretty work! I threw a 10.5 lb. butt on the smoker at 4 pm Saturday and Foil/Towel/Cooler'd it at 7 AM Sunday morning while we went and got my daughter baptized. Got home and pulled it at 11 AM, needless to say I had 20 very happy guests. I've been wrapping my butts and briskets in butcher paper for the last year or so, give it a try sometime if you haven't already. I've noticed that you get a much more solid bark from the butcher paper
Last edited by ecwooduck; 06-10-2019 at 07:25 AM.
"some men are mere hunters, others are turkey hunters"-Archibald Rutledge
Cowboy sucks, I use b&b from academy and FOGO, which is by far the best lump I have ever used.
Jealous devil lump>fogo lump. Just saying and it’s avaliable amazon prime.
Pepsi challenge accepted banded m.. ill give it a shot.
Western brand at Walmart actually isn't bad at all. 9$ for 30lbs and I have yet to find any rocks or other debris.
Sent from my Pixel 2 XL using Tapatalk
Cowboy has gotten worse, just a bunch of small and thin pieces that don’t last
long. I honestly just use the lump to get a bed of red coals and then
I use nice 5 or 6 inch long pieces of real firewood that I walk out to the firewood
Pile and whack off from a stick of hickory with the reciprocating saw.
Last long and makes it easier to control the temp. The purpose of the foil wrap
is to kill the smoke after I think it has had enough
Last edited by ecu1984; 06-10-2019 at 09:57 AM.
Bookmarks