Brisket

[whitey]

Skyvalhunter
It some times sucks to be me..
For the love of BBQ.Brother Man.All for the love of BBQ.

rasbo
I like to mustard slather every now and again.It acts like a binder for the rub and also helps break down the connective tissue.
What kindof cooker do You run?

[donsk16]

Oh man...the pictures just made my desire for making a brisket worse!!!!!

I think I might try it in the next couple weeks!

Does anyone know how a little chief would work, would they run hot enough to smoke via one of those or should I go with my Weber charcoal option?

[whitey]

The little chef doesnt get hot enough to get the meat out of the unsafe zone of between 40-140..The Weber using an indirect heat option with a few chunks of hard wood would give you good results..

I mop My briskets after they have been on for about 5 hours every hour on the hour.

[Soldier5]

I literally started to drool while reading this post.

[whitey]

Thats ok buddy.Now grab a towel and wipe off the monitor..
 
I here what your saying Im the one that cooked it and mouth was watering..
Its a normal thing..

[turkey buster]

hey whitey do you need or want a new best friend, that is a great job
chuck

[whitey]

Heck Yea Chuck.There is always room for more friends.
Maybe the next time the forum has a pic-nic I can bring the "Iron Hog" to the shin dig..
We can put about 400 lbs of Farm animals on that big dog.



Not to mention the cooker in the front is a grill that burns lump hardwood..While the meat is smoking we can grill chicken wings,hot dogs,tri-tips You name it..Keep me posted if it looks like We are going to have a BBQ.I think Rasbo just had a get together..Maybe next spring We will have to do something like that.

[Kent Hunter]

I marinade mine over night and then use a dry rub on them before I put them in the bbq/smoker. Temp wise it's "low&slow" for 5 to 8 hrs. Keep the smoke going for most of the time while cooking. And Whitey, you my man have it going with your brisket. That looks GREAT!!

[whitey]

Kent Hunter
Thank You Sir.
I cook only whole packers the most often weigh 12-13 lbs and I cook them depending on how many are on the cooker for 14-20 hours.
My cooker is all wood fired no propane assist so Its baby sitting it till there done.
175 temp for slicing.
190-200 for pulling.
Enjoy everyone and have a safe weekend.
Whitey.