Christmas Eve Brisket!!

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
Joined
Jun 21, 2008
Messages
84
Location
Rowan County NC
Chimney goin at O dark 30
img_208271_0_b3b1f82b09e28a0d80f4e0945f3890e4.jpg


Brisket was rubbed with Lotta Bull Red Dirt (sorry no rubbed pics)
img_208271_1_bc6824deaa80479338cdf7d738111d97.jpg


Brisket in the smoke
img_208271_2_798b8d5e0bc193ef5074f4f1b5b7359b.jpg


Neighbor cut a huge apple tree down, score for me, I'm gonna get the rest of it today
img_208271_3_cca0404b1154f2d17c2fc4dad4accd0e.jpg


Well thats all for now. I will post more pics as the day goes by. Merry Christmas
 
The chimney picture looks festive the the brisket looks good through the smoke. I love Lotta Bull. Looks like a good start to a Christmas Eve brisket. Anxious for more pictures when it come off.
 
Well I made up my "Mop" sauce that Mr. Bigwheel linked me to (good stuff, but I left the salt out this time)
img_208285_0_6f54bf77e4c5e15da626219926209b89.jpg


And a sneek peek for you hungry ones
img_208285_1_7af8052c9b087bf7fcb2f336af5dde25.jpg


I had a heck of a time with the UDS this morning, it was sittin at around 225 for the first 30 minutes, well I went inside for about 30 minutes and the dang thing jumped to 350. I shut it down a bit and it dropped to 150. I finally got it cruisin at 250 where it likes to be, other than the temp problem it's been a great morning.
 
That made me hungry for some brisket and I just got a about a 2 pound chunk that I had cooked a few weeks ago out of the freezer, warming it up now for lunch!
 
Well its looking real nice. Now whut eggaxctly you got hold of there? Is it a trimmed packer or a flat or maybe a nose off? The hunk of mystery meat poking out the left side has me puzzled. If it is anything in excess of a flat you should not poke it in the fat part to check temps. Temps should be checked in the middle of the flat..which on a packer etc. would not be the fat part. Now if its a flat poking in the fat part is just fine as long as it close to the middle. Fine job.

bigwheel
 
bigwheel said:
Well its looking real nice. Now whut eggaxctly you got hold of there? Is it a trimmed packer or a flat or maybe a nose off? The hunk of mystery meat poking out the left side has me puzzled. If it is anything in excess of a flat you should not poke it in the fat part to check temps. Temps should be checked in the middle of the flat..which on a packer etc. would not be the fat part. Now if its a flat poking in the fat part is just fine as long as it close to the middle. Fine job.

bigwheel


You have corrected me once again. I had the therm in the point???, not the flat, I moved it to the flat and the temps were lower in the flat.
 
Ok smart thinning. The point is the point contains so much fat it gets done quicker and gets to higher temps faster which it dont hurt it none cuz it got so much fat. Si si?

bigwheel
 
Well gents it passed the poke test, well atleast I think it did. Its been sittin in the cooler for almost 2 hours. Heading out to the parents house and I will get some plated pics for yall hopefully tonight or tommorrow. I want to wish you all a Merry Christmas and ask you all to pray for those warriors that are away from their families this Christmas.
 
The brisket turned out great, real tender, good smoke ring, everyone loved it. We had all kinds od finger foods tonight. Hope yall enjoy the pics.

img_208410_0_0c6b3c323e34a116fc14d64999adbab6.jpg


img_208410_1_949c4e4c6e43431af20cf42dac782f76.jpg


I guess this is the point? We just cut it in to hunks
img_208410_2_982def59b6dc14639bff777316796593.jpg


img_208410_3_5dec5f8f90735e020dadd7201f7a27d7.jpg


img_208410_4_8e4096dfdb6c66d3f4f8ac9014eac660.jpg


img_208410_5_b835dfe520eee39f7752c24eee139ed3.jpg
 
Great looking brisket!(Wish mine come out 1/2 that good) Great looking table of food too, looks like anyone who goes away hungry there is their own fault! lol

Best thing about Christmas time is all the good food and good family time. :D
 
Back
Top Bottom