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Started By
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Brisket for the Tiger Bowl what Yall Baws Smoking? UPDATED Sliced!!
Posted on 10/13/17 at 12:18 pm
Posted on 10/13/17 at 12:18 pm
Got this 15.85lb Prime Packer at Costco, just trimmed it and rubbed it. Using Oakridge BBQ Black Ops, they recommend applying 12hrs before smoking. Will be putting it on at about midnight over some lump and pecan chunks in my Backwoods. Will update with pics even if it looks like dogshite 
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[/img]This post was edited on 10/14/17 at 12:05 pm
4
Posted on 10/13/17 at 12:37 pm to golfntiger32
I like this idea. Might have to do one myself
Posted on 10/13/17 at 1:30 pm to golfntiger32
That looks incredible.
Posted on 10/13/17 at 3:17 pm to golfntiger32
You're off to a good start.
Posted on 10/13/17 at 8:42 pm to AlwysATgr
I’m smoking a butt for my future brother in law’s wedding day tomorrow. All the groomsmen are coming before the wedding.
Posted on 10/13/17 at 9:23 pm to golfntiger32
I did some ribs today, Be in the Gym all day tommorow watching my baby girl play VB.
Posted on 10/13/17 at 11:46 pm to CHEDBALLZ
Went in about 1150 sitting at 254F pit temp on the smoke device. Using Royal Oak Lump and 5 chunks of pecan. Will get up about 630 and look in on it. Suprisingly the meat did not get dryed out with the rub on it for 12 hrs. Interested to see what kind of bark I get.
Posted on 10/14/17 at 12:50 am to golfntiger32
You planning to wrap in butcher paper?
Posted on 10/14/17 at 7:27 am to golfntiger32
quote:
Interested to see what kind of bark I get.
No salt in the rub?
This post was edited on 10/14/17 at 7:50 am
Posted on 10/14/17 at 8:03 am to golfntiger32
Pics
Posted on 10/14/17 at 8:21 am to AUCE05
The Rub has salt, but this is not my usual salt and pepper only rub.
Probe 1 is the pit probe when it drops is when I opened the smoker to place the other probe or check for tenderness.
[/img]
Probe 2 is the meat I placed it a little after 7AM EST and it was at about 192 so not much stall these primes cook faster for me than choice.
[/img]
Probably going to check tenderness again at 205 it should be done.
Probe 1 is the pit probe when it drops is when I opened the smoker to place the other probe or check for tenderness.
[/img] Probe 2 is the meat I placed it a little after 7AM EST and it was at about 192 so not much stall these primes cook faster for me than choice.
[/img] Probably going to check tenderness again at 205 it should be done.
Posted on 10/14/17 at 8:46 am to golfntiger32
Just pulled it and put it in cambro wrapped in foil to rest for a couple hours or so.
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This part of the point I went just a little heavier with my rub this is where my burnt ends will come from.
The rub has all kinds of stuff, sea salt, raw sugar, paprika, brazillian coffee, shitake mushroom powder. When it came of the smoker it had deep rich smell to it. Gonna be hard to let it rest.
[/img] This part of the point I went just a little heavier with my rub this is where my burnt ends will come from.
The rub has all kinds of stuff, sea salt, raw sugar, paprika, brazillian coffee, shitake mushroom powder. When it came of the smoker it had deep rich smell to it. Gonna be hard to let it rest.
Posted on 10/14/17 at 9:08 am to golfntiger32
Well as you know salt draws out the moisture that's why I was asking. I only use salt right when putting the meat on.
Looks great!
Looks great!
Posted on 10/14/17 at 9:27 am to t00f
That is what worries me but did the same thing with a butt using their pork rub and no issues
Posted on 10/14/17 at 12:04 pm to golfntiger32
Here she is turned out pretty good. I really like this rub, even though it has sugar in it , it was not to sweet. It had a really deep flavor more savory than just salt and pepper. Gave the meat an even beefier taste to me.
Juicy flat-
[/img]
Fatty-
Burnt Ends
Just cause people ask a bunch on here, leftovers, sliced the flat into two pieces, and point into two pieces. Vacuum seal and now can reheat in water bath. Do this while the meat is still warm to seal in juices.
Juicy flat-
[/img] Fatty-
Burnt Ends
Just cause people ask a bunch on here, leftovers, sliced the flat into two pieces, and point into two pieces. Vacuum seal and now can reheat in water bath. Do this while the meat is still warm to seal in juices.
Posted on 10/14/17 at 12:33 pm to golfntiger32
Baw that's one good lookin brisket. You nailed it 
Posted on 10/14/17 at 4:26 pm to golfntiger32
Posted on 10/14/17 at 7:23 pm to golfntiger32
We're all coming to your house for next years game
Posted on 10/15/17 at 7:28 pm to golfntiger32
You freeze it after sealing? Then hot water?
Posted on 10/16/17 at 6:08 am to golfntiger32
Good looking stuff right there!!!
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