Brisket. I'm going for it.

meatwad

Been making briskets in the egg and bullets and offsets for a while.  Usually I just buy a regular brisket from a Costco/bjs or work with what the grocery store has.  Results are generally good.

this time I ordered a usda prime angus beef packer from Creekstone in Kansas.  I want to see if it's any better than the regular swag I can get in MA. 

The overnight cook starts in a couple hours.  I hope to serve it Sat afternoon.

here goes...

Cookbook_Chip

Pics as you go!

The Cen-Tex Smoker

sweet. That's a good one. That's what Franklin uses down here. If you can do it anywhere close to his you are going to be happy.

meatwad

meatwad

Did a lot of trimming on this one.

meatwad

meatwad

And just put it on for the overnight cook.

meatwad

Jeremiah

Sweet. I've been debating one of these as well. 

bweekes

Love these epic cooks. Will be following closely. 

meatwad

This piece cost $130, not something I will do all the time.  After about the first hour and a half, I've noticed a distinctly different beef smell.  The beefiness in the air is even over taking the normal smoke of the sugar maple lump.

meatwad

Just salt and pepper for the rub.

DMW

Can't wait for the results. FYI, a KCBS membership will get you a 10% discount with Creekstone. 

meatwad

Just became the newest member.

meatwad

Just wrapped with foil.  Added some beer, vinegar, oil, water, spices, as a liquid into the foil.

side note:  happens during every brisket, had the oh crap I ruined it moment.  The bark is very dark and looked like a burnt hunk of meat.  Once I picked it up, limber as a slinky and I can see, this is going to be a delicious hunk a beef.  Meat is just past 160 at this stage.

Acorn

Nice work.......

bweekes

No update pics? 

BigJonMoo73

No final outcome pics?!