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Started By
Message
Christmas brisket - in game thread with pics
Posted on 12/24/24 at 10:30 pm
Posted on 12/24/24 at 10:30 pm
Just put her on the pit. 15 lbs, prime. Will be a long night, but fun.
Will post more updates / progress as it cooks
Will post more updates / progress as it cooks
5
Posted on 12/24/24 at 10:39 pm to SUB
What kind of smoker are you using?
Posted on 12/24/24 at 10:41 pm to Twenty 49
Old country brazos. I extended the smoke stack, so it is taller than in this pic.
Posted on 12/24/24 at 11:10 pm to SUB
you live in Home Depot?
Posted on 12/24/24 at 11:49 pm to SUB
quote:
Will be a long night
Yep. That offset has to be fed.
I’m too lazy for that. I go with a Weber Smokey Mountain. Set it snd forget it.
Posted on 12/24/24 at 11:50 pm to SUB
Looking forward to the update. What are your temp plans for the pit?
Posted on 12/24/24 at 11:56 pm to GeauxTigers0107
Should be done by new years
Posted on 12/25/24 at 12:02 am to SUB
Screw the haters man. I want a stick burner like you. I have a pellet grill I do briskets on. While convenient, I still feel like I’m cheating. Plus you can’t beat the smoke of some logs
Posted on 12/25/24 at 12:08 am to SUB
What's the big giant thing hanging off the back?
Also, nice meth lab.
Also, nice meth lab.
Posted on 12/25/24 at 12:38 am to GeauxTigers0107
quote:
What are your temp plans for the pit?
Keep it in the 225 - 250 range. Will wrap around 165 internal temp. Will pull it when temp is about 202-205 and when probe moves in and out of the point easily.
A little over 2 hours in
This post was edited on 12/25/24 at 1:24 am
Posted on 12/25/24 at 12:39 am to deeprig9
quote:
What's the big giant thing hanging off the back?
No idea haha. I am not an expert trimmer. I just try to leave about 1/8” - 1/4” of fat wherever I can.
Posted on 12/25/24 at 1:41 am to SUB
Internal temp 115
Posted on 12/25/24 at 5:12 am to SUB
Posted on 12/25/24 at 6:39 am to SUB
Coming along nicely. Yeah when you trim you should try and streamline the brisket a little more where there's no sharp edges, corners or chunks hanging off. That allows the heat to flow evenly over the brisket and you won't have those overcooked bits on it.
Something like this
You'll be fine though
Something like this
You'll be fine though
Posted on 12/25/24 at 7:03 am to SUB
It's looking good.
Posted on 12/25/24 at 7:20 am to GeauxTigers0107
Yeah, my trim job looks like shite compared to that! 
Internal temp 152
Internal temp 152
This post was edited on 12/25/24 at 7:26 am
Posted on 12/25/24 at 7:44 am to SUB
here’s mine from yesterday
6 hrs on the smoker to 165 then wrapped in a 350 oven until 205
I cut off about half the point while trimming and used it to make broth (and beef) for soup later this week. Those jagged edges make burnt ends
I also rendered the trimmed fat into tallow
which will be deployed to french fries later today
6 hrs on the smoker to 165 then wrapped in a 350 oven until 205
I cut off about half the point while trimming and used it to make broth (and beef) for soup later this week. Those jagged edges make burnt ends
I also rendered the trimmed fat into tallow
which will be deployed to french fries later today
Posted on 12/25/24 at 9:02 am to SUB
looks awesome, invite me over
I use an Oklahoma Joe Bronco, love hanging over an open fire. did some chickens for gumbo yesterday
I use an Oklahoma Joe Bronco, love hanging over an open fire. did some chickens for gumbo yesterday
Posted on 12/25/24 at 9:49 am to deeprig9
quote:
What's the big giant thing hanging off the back?
On the smoker? A counter weight to assist in opening the smoker.
Posted on 12/25/24 at 9:59 am to cgrand
Pulled it at about 168
Wrapped and in the oven for the remainder.
I always find it amazing how much they shrink after rendering all that fat.
I also made some tallow from all the fat trimmings.
Wrapped and in the oven for the remainder.
I always find it amazing how much they shrink after rendering all that fat.
I also made some tallow from all the fat trimmings.
This post was edited on 12/25/24 at 10:01 am
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