Smoming First SRF Brisket

Ladeback69

Will we have some friends coming over for a get together so I decided to smoke one of the 16 lb briskets I bought on BOGO last November.  I pulled it out Tuesday to thaw, trimmed 2.69 pounds off of it, rubbed it down and put it back fridge while egg got to temp.
I am using Oakridge Black Opps rub.

I put the brisket on at 11:50 when egg was at 225.  When I got up at 8:30 the internal temp was 145 and the egg was at 196.  Brisket is in a stall right now and don't need it till 6 so I  am bringing temp on egg up a little.  Plan on doing burnt ends with point since my wife asked for them.

I have noticed a little smoke coming out at the gasket, may be time to change it, but my egg is holding temps though.

Thanks for looking, more to come 

Spaightlabs

Well played sir - great job and enjoy the fruits of your work and patience.

bhedges1987

Forget the haters man. Burnt ends > sliced point.   Also... when is this KC egg fest you proposed to me!?

bhedges1987

Your using black ops. Good choice. Try not saucing the burnt ends. 

Remove the point when your about to slice your brisket and season the bottom side with more black ops. 

Put it back in the egg at 275 for 2 hours. Wrap in foil with butter for 1 hour. Rest and cube.  

Thank me later  

GoooDawgs

Mr. Jedi (aka @bhedges1987) when you do burnt ends do you put them in an aluminum foil tray, add butter and cover the entire tray with foil? 

Sometimes I get lazy and just hack of the point with flat underneath, cube the whole thing, and put that in a foil tray.  Guess I should take the time to remove the flat as well. 

saluki2007

Great eats await sir!  Thinking about doing burnt ends with mine on Sunday.  Would like to see your method.

lousubcap

Great looking cook- no comment on the burnt ends sacrifice
However, on an almost tangential note I have become a burnt ends consumer-just use pork belly.
Enjoy the cook and follow-on eats.
I know @bhedges1987 would worry if I didn't mention burnt ends

Ladeback69

bhedges1987 said:

Your using black ops. Good choice. Try not saucing the burnt ends. 

Remove the point when your about to slice your brisket and season the bottom side with more black ops. 

Put it back in the egg at 275 for 2 hours. Wrap in foil with butter for 1 hour. Rest and cube.  

Thank me later  

I asked the wife about saucing the burnt ends and she said it was up to me.  So I probably won't sauce them.  The brisket is at 160 now, one heck of a stall.  I may pull, remove some fat, put rub on in areas of cut and put them both back on till they probe like butter.  Then cube the point, put in foil pan with more rub and​ butter for an hour.  

As for the get together, family and life has got in the way.  We had 3 sports going for our son so not much free time on the weekend, but that should change.  I will try and put something out soon about it.

Ladeback69

Just finished separating point from flat, added rub and back on.  They feel pretty good right now, but I am going to check in an hour to see how they are doing.  I don't need them till 5:30.

Ladeback69

@bhedges1987, flat is in a foil pan wrapped up in its own juices and FTC'd.   The point is in a foil pan with a half stick of butter for another hour or so, then FTC'd till dinner and cubed up when slicing flat.

Ladeback69

I just seen my thread title got screwed up by Auto correct.

pgprescott

Ladeback69 said:

I just seen my thread title got screwed up by Auto correct.

Either way you did a great job smoming that hunk o meat! Great post buddy! 

bhedges1987

GoooDawgs said:

Mr. Jedi (aka @bhedges1987) when you do burnt ends do you put them in an aluminum foil tray, add butter and cover the entire tray with foil? 

Sometimes I get lazy and just hack of the point with flat underneath, cube the whole thing, and put that in a foil tray.  Guess I should take the time to remove the flat as well. 

Yep. The first two hours unwrapped though to produce some more bark. But the 3rd hour you are correct. I put the whole point in. I don't cube until after it's done. 

bhedges1987

lousubcap said:

Great looking cook- no comment on the burnt ends sacrifice
However, on an almost tangential note I have become a burnt ends consumer-just use pork belly.
Enjoy the cook and follow-on eats.
I know @bhedges1987 would worry if I didn't mention burnt ends

Sigh... pork "burnt ends" no wonder you're such a hater. Burnt ends come from beef man! UNsauced to your belief. 

One day you may may understand when you step out of that Texas bubble  

Ozzie_Isaac

I've only ever tried smoking, but after seeing your results from smoming, I'm going to try that!

It looks killer.

Ladeback69

It came out awesome and everyone loved it.  I love leftovers, but didn't have a lot.

Cookbook_Chip

Wow. That looks fantastic!

The Cen-Tex Smoker

Based on these results, I will also be smoming mine from here forward. Smoking is for losers

pgprescott

As @lousubcap would say "outstanding banquet" !!!!!  

Ladeback69

I guess I created a new term to use.  It was fun, but cleaning the patio sucked, but looks good now. I need to reseal the patio.