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Brisket Going On

Hokie_Smoker
Hokie_Smoker Posts: 662
edited May 2015 in Beef
Just salt and pepper. Put it on 8:30, going to cook it until a nice bark and then wrap with butcher paper. I would have used foil before I watched the video @SGH posted yesterday. Wish me luck.  
http://i965.photobucket.com/albums/ae132/bemorehead1/5EE37FDE-5AFE-444C-8FE4-3D244423A387.jpg


http://i965.photobucket.com/albums/ae132/bemorehead1/E5E551A0-8A6A-4BF6-81AD-0694A7398D21.jpg

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Johnson, Navin R... Sounds like a typical bastard.

 

Belmont, NC

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Comments

  • Hokie_Smoker
    Hokie_Smoker Posts: 662
    I cook all the time but have no idea how to post a picture correctly.

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    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

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  • SGH
    SGH Posts: 28,888
    Good luck my friend. Will be standing by for the finale. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • QingEsq
    QingEsq Posts: 241
    You and I are on the same wave length Hokie.  I am doing the same thing and put it on at the same time.  I am foiling though.  No paper to use.  Best of luck and enjoy it.
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
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  • Hokie_Smoker
    Hokie_Smoker Posts: 662
    Good luck @QingEsq  I'm pouring a little Blanton's and listening to The Seldom Scene.

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

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  • QingEsq
    QingEsq Posts: 241
    Drinking a land shark and sitting on the deck with my son on a gorgeous night.  The food with BBQ is great, but the time spent with loved ones, can't be beat.  
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
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  • QingEsq
    QingEsq Posts: 241
    How's it coming @Hokie_Smoker ?  I have had a nice steady fire hovering around 240 with good smoke, but I think I got a bottom of the brarrel brisky.  The flat is at 183 15 hours in and still pretty tight.  I was worried about the quality going in.  I picked this up a few months ago at a Mexican grocery store that I've done well with in the past, but the grade of meat was not marked and I have noticed on a return trip to that store that some of their meat is marked select.  Between the long freeze and my guess now that this may be select, I think I may be in for a tough chew.  

    I hope yours is going well and you got some sleep.
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
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