In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Good morning for a Brisket

Discussion in 'The Smokehouse' started by basod, Sep 12, 2014.

  1. basod

    basod

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    Rubbed it down with the kitchen sink yesterday.
    Some white oak smoke - smells wonderful.
    The mop sauce - rub from the pan, apple cider vinegar, and 1/2 bottle of beer - gives me a reason to drink the other half before 11am:drunk:
    More pictures to come should be a ~5hr smoke:MM:
    IMG_0515.JPG IMG_0516.JPG IMG_0517.JPG
     
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  2. Woodwidow

    Woodwidow

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  3. AmarilloSlim

    AmarilloSlim

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    What temp are you running 200-225?
     
  4. basod

    basod

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    Holding around 230, it dips and spikes a bit on reloads, shouldn't hurt anything. Had a thunderstorm come through and cool it down abit ~45mins ago
    Meat just hit 172, this one might be a bit longer. You can not rush greatness;)
     
  5. AmarilloSlim

    AmarilloSlim

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    The longer the better in my book. I'll be smoking plenty of meat tomorrow for my GF's Bday. Don't forget the after pics.:grizz:
     
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  6. basod

    basod

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    These thunderstorms are killing me. Found an umbrella in the garage cleanout today - it's keeping water out of the stack anyways
    IMG_0521.JPG
     
  7. basod

    basod

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    gave up and threw it in the oven wrapped in foil it was close to the 185 hold temperature anyways.
    For those that have never cooked one @185 the meat will not change in temperature for quite a while, the inside juices are steaming out breaking down the internal fibers in the meat.
    I usually wrap at that temp because all you are doing is drying the meat out, so grill is not necessary - especially with over an inch of rain in last 1/2hr:hair:
     
  8. basod

    basod

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    So as I'm pigging out - ya'll can drool a bit - melts in my mouth good:drool: remove and let stand @203-205.
    IMG_0523.JPG IMG_0525.JPG IMG_0526.JPG IMG_0527.JPG IMG_0528.JPG
     
  9. wildwest

    wildwest Moderator

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    :ups: pls send some:drool:
     
  10. CNE deer

    CNE deer

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    WOW that looks awesome, whats in the rub? I am going to try a deer roast soon...
     
  11. basod

    basod

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    Kitchen Sink Rub:
    1/4cp brown sugar
    2TB Salt
    2 TB dried onion coarse stuff
    2 TB dried garlic coarse stuff
    1 TB black pepper
    1TB chili powder
    1TB Paprika
    1 TB cumin
    1 TB red pepper flakes
    1 tsp cayenne - reduce or eliminate for less heat

    Anything that falls off the meat left on the pan goes in the mop bowl and I add some more red pepper flakes, dried garlic and onion with apple cider vinegar & beer equal parts
     
  12. Chvymn99

    Chvymn99 Moderator

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    That looked good! Too bad about the weather, but its hard to plan around old mother nature...
     
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  13. mdavlee

    mdavlee

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    Looks good. I need to do another one myself.
     
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  14. Certified106

    Certified106

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    Looks great!
     
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  15. Woodwidow

    Woodwidow

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    Awesome. I can smell it cooking from here.
     
  16. basod

    basod

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    Forgot up above in the rub recipe. Coat the meat with mustard yellow or spicy brown, I like a little mixture of both. It helps the rub stick better
    And cook fat cap down;)
     
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  17. Scotty Overkill

    Scotty Overkill Administrator

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    O.....M.....G....
    THAT LOOKS DELICIOUS. My mouth is watered up looking at the pics, I can smell that from here! White oak is a good choice for a long bath in smoke for red meat, doesn't overpower it and has a very soft, old fashioned flavor. Love it buddy......awesome!

    BTW I copied your recipe. I WILL be trying it soon.
     
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  18. Elderthewelder

    Elderthewelder

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    here is a small grass fed briskie I did this summer,
    [​IMG]
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  19. 97cavy22

    97cavy22

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    Looks killer good! I love smoking with white oak, smell and flavor are fantastic.
     
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  20. basod

    basod

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    ;);););)
    good to see you found the greatest place on the web bud:thumbs:
    Your brisket looks phenomenal - keep that in the flavor memory bank;)

    Welcome aboard - everyone loves the smokehouse & pics:thumbs:
     
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