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Bubba Tim was asked to do a 15.2 lbs CBA Brisket

bubba tim
bubba tim Posts: 3,216
edited November -0001 in EggHead Forum
I am humbled and honored to be able to do a Ceritfied Black Angus (CBA) brisket for a infamous local chef. He has told me very little about it other than he has been brining it since Tues in pickling spice and soda water.
It goes on tonight, fat side down, indirect, apple wood, @ 210 degrees. The fun starts at 8 pm. At 210 degress this should take about 22 to 24 hours. We will see how this turns out. Wish me luck.
You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    So what time should I show up :whistle: :woohoo:
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  • bubba tim
    bubba tim Posts: 3,216
    You got time, jump on I95 get off at Hollywood, say 4pm. We drink till she done! I finger bout 5 to 6 ish. Very low. pics coming in 30 minutes
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    I get off tomorrow about 1:00 so be there ahead of time only problem is I ain't finished the tile yet and wife has to work Sat. & Sun. so how much to rent a room until she cools off :whistle: :ermm: :ermm:
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  • bubba tim
    bubba tim Posts: 3,216
    I hear ya bro.
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • bubba tim
    bubba tim Posts: 3,216
    The beast went on at 7:45pm est. This is how I got it.
    009.jpg
    Won't fit flat on the large so using a rib rack in the middle so she will
    011.jpg

    BBQ guru is on watch at 210. I will check in oily in the am with an update and a pic or two. Arrrrrrr, Night mates.
    (remember it is talk like a pirate day) I can just see Grandpas Grub and Zippy getting hungry.. :lol:
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • bubba tim
    bubba tim Posts: 3,216
    Good Morning all. First peek at the beast was at 04:15.
    The beast has been on for 7 1/2 hrs.
    The Guru did great, it has held at 210 all night.
    P9202814.jpg

    As soon as I have my first cup of java, I will removed the rib rack and take an internal.
    P9202816.jpg
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • milesofsmiles
    milesofsmiles Posts: 1,377
    Lookin good. Low n slow is a good thang.
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  • bubba tim
    bubba tim Posts: 3,216
    MOS, Good morning. I was just reading the fireworks from last nite with gwopy. He sure knows how to make friends. Well, I will be back in a few. Time to wake little chef for work and go remove that rib rack.
    P9202819.jpg

    I put two cuts down also for pastrami that have been in process for a while. These could be lunch.
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • milesofsmiles
    milesofsmiles Posts: 1,377
    Got me slobberin fer sure. Keep on plugging away, It's going to taste delish. Miles out.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Tim,

    I am looking forward to the finish. It sure is looking good so far.

    I also want to know how the little chef's pastrami tastes compare to your pastrami.

    Kent
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  • bubba tim
    bubba tim Posts: 3,216
    Hi Kent,
    I pulled the two pastramies, wow both were great! LC was a little too peppery for me but I also had an end slice. Both came out moist, tender, and firm. I am waiting till she gets home from work before I do some thin slicing. I will take some pics when I do. HATS OFF TO THIRDEYE! GREAT RECIPE! :woohoo: :woohoo: :woohoo:
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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