brisket smoke

[MadJack]

I damn near cut my finger off trimming off the fat on this thing :facepalm:

I repaired that problem, got my mustard base and rub on it and it's resting in the back fridge.

It's hits the egg at 6am once I get the temp steady at 225 and I'll post a pic at that time.

I'm thinking about 9 hours on the egg and about 2 hours foiled. 6 pounds.

Pics tomorrow as it's happening.

Wish me luck :toast:

 

[PocketAces]

The only tough part of this smoke is to resist the urge to start sipping beers. I try to make it to noon. It doesn't always work.

 

[MadJack]

The only tough part of this smoke is to resist the urge to start sipping beers. I try to make it to noon. It doesn't always work.

Postponed until tomorrow. It was pouring down rain at 5am so I went back to bed :sadwave:

 

[PocketAces]

Ugh. Now that rub will really get in there good.

Some guys even put more rub on once it hits the cooker.

OR you could open it up, cut off a hunk and make these:

http://www.smokingmeatforums.com/forum/thread/86719/burnt-ends

 

[Sportsaholic]

Ugh. Now that rub will really get in there good.

Some guys even put more rub on once it hits the cooker.

OR you could open it up, cut off a hunk and make these:

http://www.smokingmeatforums.com/forum/thread/86719/burnt-ends

Damn that looks good :0074

 

[hedgehog]

can't wait for pics :00hour

 

[Mr. Poon]

OR you could open it up, cut off a hunk and make these:

http://www.smokingmeatforums.com/forum/thread/86719/burnt-ends

shouldn't need to chop it up before putting back on the smoker though.

 

[PocketAces]

shouldn't need to chop it up before putting back on the smoker though.

So you can cut up the burnt ends at the end?

:shrug:

 

[Mr. Poon]

So you can cut up the burnt ends at the end?

:shrug:

Yeah, the whole point goes back on after the re-rub and then you cut them in cubes later. I guess there is nothing wrong with cubing them first and putting back in the smoker in a pan.

 

[Sportsaholic]

Ugh. Now that rub will really get in there good.

Some guys even put more rub on once it hits the cooker.

OR you could open it up, cut off a hunk and make these:

http://www.smokingmeatforums.com/forum/thread/86719/burnt-ends

Do you cut the ends over at the begining and smoke or smoke part way then cut off :shrug:

 

[MadJack]

Postponed until tomorrow. It was pouring down rain at 5am so I went back to bed :sadwave:

This is going down tomorrow, rain or shine. All I have to do is fire the grill, it's loaded and ready and the brisket has been rubbed and chillin' for over 24 hours now. :0074

5am-6am :toast:

 

[MadJack]

Waiting for the temperature to settle near 225-250 before I throw this on there.

 

[MadJack]

This hit the grate at 5:30, I sure hope it turns out. I'm thinking ~ 9 hours and then a couple hours foiled in a cooler. See what happens. Already, I just noticed I didn't rub the sides :facepalm:

 

[MadJack]

I forgot the drip pan so had to take it off, place my pan, and put it back on. Now the temp raised to 300 so waiting for the 225-250 settle temp again :facepalm:

 

[Sportsaholic]

Rookie...........:0003

 

[MadJack]

Rookie...........:0003

True :0008

Only my 2nd brisket.

I'm good at hotdogs and hamburgers :lol:

 

[Sportsaholic]

Do you use the juice from your drip pan to baste or have a spray bottle with Apple Juice?

 

[PocketAces]

Your neighbors will be lined up by supper time. I can tell this will be a good one.

I'd imagine the best thing about that egg is that once its running you can walk away and not worry about it. Hopefully you have time to take some more pics along the way. I can't wait to see how it turns out.

I wish I was making some BBQ today.

 

[MadJack]

Do you use the juice from your drip pan to baste or have a spray bottle with Apple Juice?

Yeah, I do that, but I am not even going to open the grill until about noon.

 

[BobbyBlueChip]

Your neighbors will be lined up by supper time. I can tell this will be a good one.

Nope. They'll be grilling chicken and portobello like most people do.