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Brisket |
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AK1 
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Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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 Topic: BrisketPosted: 20 April 2012 at 19:48 |
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Brisket is sitting in the smoker. 9 lbs of beef is cooking away. I put it on the smoker around 7pm, and it'll cook untill it's done. The smoker is going at around 225 and will smoke away all night. I figure that around noon on Saturday. After that, it'll be in a cooler wrapped in towels for a few hours.
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 20 April 2012 at 22:50 |
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sounds about right - looking forward to results!
what sort of flavour profiles are you going for?
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 21 April 2012 at 03:26 |
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Yes indeed...sounds like you're on the right track Darko.
Looking forward to seeing the results tomorrow.
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Go ahead...play with your food!
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AK1
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Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Posted: 21 April 2012 at 10:30 |
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This one is simple, just rubbed with mustard and montreal steak seasoning.
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 21 April 2012 at 11:18 |
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for brisket - that "simple" stuff is often the best - that's wexactly what i do for my beef ribs, and they turn out heavenly!
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AK1
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Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Posted: 26 April 2012 at 06:59 |
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Well, the brisket turned out great. I pulled it off the smoker around 1 pm and stuck it in a cooler wrapped in towels until we ate around 4pm. After the brisket came off the smoker I put on a pan of Dutch's wicked baked beans. And there was a smoked ham in the oven.
I was hoping for leftovers, but that didn't happen  The only thing that was left was maybe 1 cup worth of beans.My wife said that next time I need to make 2 briskets, just so we have some left for us.
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 26 April 2012 at 07:12 |
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that's the thing about barbecue - tastes great the day it's made, and tastes just as good the next day!
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