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  1. #1
    Join Date
    Mar 2010
    Location
    Central Illinois
    Posts
    112

    Default SmokyOkie Brisket, first brisket ever

    Well, I did my first brisket on Saturday and I am happy to report a resounding success! First, I want to thank everyone at The Q Joint donít think I could have done it with out you. Total smoke time was about 13 hours and is my longest smoke to date. I trimmed the brisket and put the rub on the afternoon before smoking using mesquite and hickory. I had one minor problem during the smoke. The flat was about half the thickness of the point end, I probed the brisket in the flat right before the point, this resulted in the flat being done about six hours in? So, I pulled the brisket out of the smoker and gave it a quick rest, cut off the flat, and put the point end back into the smoker until 196 degrees. On to the pictures...

    004.jpg

    009.jpg

    013.jpg

    Smokes 002.jpg

    Smokes 003.jpg

    026.jpg
    With home made beans, slaw, and burnts ends with my bbq sauce.
    028.jpg

    SOB is the bomb!! What a great meal, they went back for seconds like it was firsts! I had so much fun that I am already thinking about what to do next weekend.
    Cheers!
    ________________________________________
    Char-Griller Professional with side firebox
    Weber One-Touch Gold 18.5Ē
    Pyrex professional digital therm
    Acurite Wally World digital therm
    Beer making equipment

    [SIGPIC][/SIGPIC]

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Congratulations buster! Outstanding smoke ring and most excellent break down of the meat. PERFECT!

    Thanks for sharing your first brisket with us. No walls now - just get out there and smoke something - anything.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    May 2010
    Location
    Grand Rapids, MI
    Posts
    98

    Default

    Looks great! Still have to conquer the briskie myself.
    Custom 55 gal. UDS by Wasson
    Brinkman Deluxe with mods - free to good home
    Little Chief electric - for fish
    Weber Smokey Joe Silver
    Superfast Thermapen RED

  4. #4
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Outstanding!!!!!! You have just cooked what the kcbs considers the hardest meat to cook.
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Looks great to me! Nice smoke ring too.

    What happened to the au jus? I never throw any of it away. It's good for soups and stews and gravies if you don't use it all with the brisket.

    sounds like you did the right thing in separating and recooking. For comps, I always temp where the slices will come from ( the flat just under the point), and don't worry about the rest. For eating, I usually overcook it. Folks seem to like it that way.


    Quote Originally Posted by Timbo View Post
    Looks great! Still have to conquer the briskie myself.

    I've seen enough of your work that I know you'll pull it off the first time you try it. If you have any questions, feel free to give me a call.

    that being said, when are you gonna whip one up?

  6. #6
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Great lookin brisket Buster, I know it tastes even better than it looks that stuff is like Crackne bite is to many and 10000 arent enough!The aus Jus that comes off that thing is the only "Q"Sauce ya need. I did one this weekend too, and you got a better smoke ring than I did.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  7. #7
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Very well done!!!! Looks like you nailed it.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  8. #8
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Congrats on your brisket! Looks great!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  9. #9
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    oh man that looks good
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
    Bradley Smoker
    probally every acces. and gadget known to man
    Fat Family BBQ Team Banner

  10. #10
    Join Date
    Mar 2010
    Location
    Central Illinois
    Posts
    112

    Default

    Quote Originally Posted by PigCicles View Post
    Congratulations buster! Outstanding smoke ring and most excellent break down of the meat. PERFECT!

    Thanks for sharing your first brisket with us. No walls now - just get out there and smoke something - anything.
    -Thank you! I agree, this cook got my confidence up and after a year, I think I'm finally comfortable with my pit!

    Quote Originally Posted by Timbo View Post
    Looks great! Still have to conquer the briskie myself.
    -Thank you! You can do it! SOB method will not let you down.

    Quote Originally Posted by SmokyOkie View Post
    Looks great to me! Nice smoke ring too.

    What happened to the au jus? I never throw any of it away. It's good for soups and stews and gravies if you don't use it all with the brisket. -Thank you! This cook yielded about a pints worth of that black gold. I used most of it with the brisket and still have about half a cup left over, its going into the freezer for gravies.

    sounds like you did the right thing in separating and recooking. For comps, I always temp where the slices will come from ( the flat just under the point), and don't worry about the rest. For eating, I usually overcook it. Folks seem to like it that way. It worked out real nice, the finished product was like to different cooks, both very good however! the flat under the point is amazing and the point with all the bark on it is fantastic!!
    Quote Originally Posted by BluDawg View Post
    Great lookin brisket Buster, I know it tastes even better than it looks that stuff is like Crackne bite is to many and 10000 arent enough!The aus Jus that comes off that thing is the only "Q"Sauce ya need. I did one this weekend too, and you got a better smoke ring than I did.
    -Thank you~ It really is addictive


    Thank you everyone! I am still amazed at how good it turned out! So many different flavors and textures, everything I like about beef all in one cut!
    Cheers!
    ________________________________________
    Char-Griller Professional with side firebox
    Weber One-Touch Gold 18.5Ē
    Pyrex professional digital therm
    Acurite Wally World digital therm
    Beer making equipment

    [SIGPIC][/SIGPIC]

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