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Thread: Smoked Brisket

  1. 12-23-2018, 11:27 PM #14
    Red Man
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    Quote Originally Posted by Zamoramax View Post
    Getting ready to throw this bad boy on the smoker. 18lbs before trimout. Let's see how this goes.

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  3. 12-23-2018, 11:28 PM #15
    Red Man
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    I’ve got a rib roast dry brining now that I’m gonna throw on the smoker on Christmas. Also got a pork belly I’m gonna smoke for burnt ends.
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  5. 02-03-2019, 05:41 PM #16
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    Zamoramax
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    So I took my time on tp9his one. Prepped everything. Took a few pic's as it progressed. B-e-a-utiful. Seasoned with black pepper, garlic salt, lawrys seasoning, Pitt happens rub. Trimmed and seasoned then let sit for 4 almost 5 hours before it went on the smoker. Texas crutch at 148* to finish(203*) 9 hours in total.. 15.8lbs before trim.
    Apparently not all photo's were saved...

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  6. 02-03-2019, 05:45 PM #17
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    BBeerme
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    Okay . . . I'll be there shortly . . .


    Quote Originally Posted by Zamoramax View Post
    So I took my time on tp9his one. Prepped everything. Took a few pic's as it progressed. B-e-a-utiful. Seasoned with black pepper, garlic salt, lawrys seasoning, Pitt happens rub. Trimmed and seasoned then let sit for 4 almost 5 hours before it went on the smoker. Texas crutch at 148* to finish(203*) 9 hours in total.. 15.8lbs before trim.
    Apparently not all photo's were saved...

    Sent from my SM-G955U using Tapatalk
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.
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  7. 02-03-2019, 06:34 PM #18
    Red Man
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    Quote Originally Posted by Zamoramax View Post
    So I took my time on tp9his one. Prepped everything. Took a few pic's as it progressed. B-e-a-utiful. Seasoned with black pepper, garlic salt, lawrys seasoning, Pitt happens rub. Trimmed and seasoned then let sit for 4 almost 5 hours before it went on the smoker. Texas crutch at 148* to finish(203*) 9 hours in total.. 15.8lbs before trim.
    Apparently not all photo's were saved...

    Sent from my SM-G955U using Tapatalk
    Very nice! I’ve got one in the fridge wet aging. I’m thinking about separating it and making pastrami out of part of it.
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