Hey, thought I would do something different. Got a 16 lb. brisker on the pit right now as I type. Since I am on Guam, the time is 0755hrs Saturday morning, 4:30pm Friday afternoon, Texas time. I dropped the brisket at 0730hrs. Splashed a ton of Worcestshire sauce and rub it very thick, paste like, with Bob-BQN's Brisket dust, recipe on my other post "Rubs".
I will take pictures every 2 hours as this is happening. I'm thinking 12 hrs minimum, but it depends when I reach the right internal temp.
Here are some photos that I already took...
Brisket all splashed up with Worcestershire sauce
Rubbed and ready to go
On the grill ready for a 12 hr massage
Plenty of hickory smoke coming out of this puppy
Well that is what I had at start up. I will keep you all posted on the progress with photos every couple of hours.
I know what some of you are thinking, is he really going to smoke on that pit. Believe me, I am going to make my own smoker in a couple of weeks. Gathering up the materials now. But in the meantime, as I have in the past, I'll make anything work. You all have done the same. This ain't my first ballgame, if you know what I mean.
See ya in a couple of hours....
PS....the rub recipe is right here. AKA Bob-BQN's Brisket Dust.
UPDATE # 1!!!!!!
Well gang, here are a couple of photos of the brisket 2.5 hours into the smoke..
Heat holding about 210F.
Sorry for the photo quality. I am a little shaky at the moment. Brushcutting the yard.
Hope you're enjoying the show.
Adios, see ya in a couple more hours.....
UPDATE #2!!!!!! 5 hours into it!!!
Well after 5 hours, everything is holding up just fine. Temp between 200-220. That's close enough for me.
Here are updated photos...
Well that's it for now. Next update in about another 2 hours.
UPDATE # 3... 7.5 HOURS GONE BY....GETTING CLOSER!!!
Yeah....inching closer. Got the temp gauge inserted.
Fire still good at around 210.
Here are the latest pics....
I was lifting up the corner to look under and it just broke off. Very tasty.
You know that feeling you get when you just want to try one piece but shouldn't. That's where I'm at right now. Patience Phantom, Patience.
Be back in a couple of hours.
UPDATE # 4!!!! BBQING BRISKET!!!! 9 hrs down, about 3 to go.
Well, we're almost there. After 9 hours of smoking, it's time to wrap her up. Got the foil out and she's a wrap.
Only about 3 hours left in the plan. I want 185-190F. Hopefully I won't have to go too much longer that the 3 hours. Should work out just about right.
UPDATE #5.....12 hrs total cooking time.
Well, the brisket is OFF THE FIRE!!! Now we're talking. Took it off at 7:30pm at 195 F internal. Time was right at 12 hrs.
Now she is resting for about 1 hour and then it's slicing time.
Resting for 1 hour
Temp is right at 195 F. The camera angle makes it look a little higher.
So now that the brisket is inside the house resting and spreading that brisket smell all over, I'm not the only one suffering now.
In less than an hour, she will go under the knife.
Soon, real soon.
Well...the deed is done. The brisket has that great smokey flavor and Bob-BQN's rub is off the hook!!! Very tender and moist. Not a very dark smoke ring on this one but let's just say it was a baby ring.
Here are a few pics..
Falls apart with just finger pressure
Separated the flat and the point so that I could slice across the grains. Chopped up the end in smaller pieces for sampling.
The point slices were well marbled and very juicy.
Well after 12 hours of cooking I would have to give this BBQ a thumbs up. Everything came together.
Hope you all enjoyed the posts. We're enjoying the brisket.
Tomorrow, brisket fried rice and maybe some sandwiches.
Thanks and hats off to Bob-BQN for providing me the rub recipe.
Over and out from Guam.
Until next time....