Beef Brisket Cook with Early Pictures - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-20-2005, 11:17 PM   #1
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Beef Brisket Cook with Early Pictures

Doing my first full packer cut brisket...ever. Put this one on at 9:45pm last night, using Kamado Coconut Charcoal, 3 chunks of Pecan and 3 chunks of Cherry. Meat was rubbed with Worsty Sauce and Texas BBQ Rub Brisket Blend. NU-701 remotes keeping me informed.

Here are some early pictures:

http://community.webshots.com/album/428617828FlZceD
__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 08-20-2005, 11:19 PM   #2
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
boy that looks good =P~ how was it ?
__________________

Shawn White is offline   Reply With Quote
Old 08-20-2005, 11:24 PM   #3
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
I don't know yet it's only 12:24 am, it's not quite done. It's only been on for about 3 hours, it's got a ways to go. I'll let you know though...it smells goooood.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 08-21-2005, 05:01 AM   #4
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
I dunno. It looks raw to me........
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 08-21-2005, 05:29 AM   #5
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
Quote:
Originally Posted by Bruce B
I don't know yet it's only 12:24 am, it's not quite done. It's only been on for about 3 hours, it's got a ways to go. I'll let you know though...it smells goooood.
I see your post at 10pm and ya said ... 'put on at 9:45pm last night' ... so I thought you put it on last night .... anyway .... I still think it looks good
Shawn White is offline   Reply With Quote
Old 08-21-2005, 05:39 AM   #6
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Looking good Bruce. What time are you hoping that its done by?
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 08-21-2005, 06:51 AM   #7
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Morning report.

Went to sleep about 2:30 this morning and woke up at 7am, WSM just hummin along at 224, meat was at 159.

Will be foiling when it hits 170-175 then back on to 190. More pics at the 170 mark.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 08-21-2005, 07:06 AM   #8
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Sorry Bruce, Stupid question, If you take it to 170 why wrap? You only have 20 more to go. What do you think will happen if you don't foil it? I'm not being a wise guy, I'd like to know your reasoning. Thanks.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 08-21-2005, 07:32 AM   #9
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
You know what Pigs, I don't know, I was just following some advice I have gotten from several other folks and that was my plan, I don't suppose nothing bad would happen if I didn't foil it. Still working on my first cup of coffee, nuff of the hard questions. Seriously, I thought the foil would help with the tenderness issue, perhaps I'm wrong.

I take it you're not a foiler.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 08-21-2005, 07:40 AM   #10
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
I have done it both ways with no real difference...except a lot of juice in the foil...Looks like a good start Bruce! =D>
__________________

__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.