11 pm and on the grill it goes.:-)
Image
[Reply]

6 am
Image
11am
Image
Done!:-)
Image
My first brisket, done Texas style. Came out pretty good. I've always been a tritip guy with beef, may have to rethink that now.
[Reply]

Looks very tasty.
[Reply]

Damn looked at this thread and decided I need to go to the market to find something to cook. Not even sure what, but going to load up the kids and head out.
[Reply]

I am done cooking briskets. I did everything right as far as my skillset allows and I am not happy with
the taste, the consistency, the fat content, any of it. I am glad I tried one, but you gotta like the
meat in the end, and there are other cuts I like a lot more. I much prefer a roast cooked down
on the stove with potatoes and greasy gravy. :-) Pits are for Pork, lol.
[Reply]

It takes a LOT of practice and patience to cook brisket. I am still working on it. I do prefer pork though!
[Reply]

Yeah, I had a feeling that there were many layers to the mastery,
I just don't like smoked beef for some reason. I should say 'prefer'.
I could see how in a semi-commercial enterprise, however, you would
have to put those feelings aside and learn if you wanted to get business.
[Reply]

I didn't really learn how to cook brisket until I was forced to when I started competing. After eating lots of shoe leather I have brisket down to were I don't worry about it any more than I do a pork butt. I'm not saying I hit them spot on every time... but when I do I probably enjoy it more than anything I cook. For just plain eating though I love doing chuck rolls even more!!

Gotta agree with Brad on the fat part though. I don't like brisket with the fat cap still on. I started out following conventional wisdom and leaving about 1/4 inch of fat cap on. Now I trim nearly all of the fat cap off and cut all of the yellow fat out between the flat and point. I get a lot better bark/smoke ring that way. As long as I choose briskets with plenty of marbling (sometimes a chore if I can't find CAB briskets) I feel like they are just as moist as anyones. Not saying it is right... it's just how I like them.
[Reply]

As much as my guests and I enjoyed the brisket, I am still a pork guy and love to cook up some butt, loin and bb ribs!:-)
[Reply]

Damn Brad, now I gotta run out to the market for a roast! The wife and I love a good roast and you done planted a seed for dinner Bro!:-)
[Reply]

Put a 4lb pork shoulder on 1 hr ago. Wooot first one. Wife is geeked about me cooking more so looke like a may be smoking 2x a week.
[Reply]

That brisket looks good!
[Reply]

Did a pork shoulder Saturday night (16hrs). Came out great. Turned 1/2 into BBQ pulled pork the other 1/2 no sauce for Carnitas. :-)

Sorry no pics. I always forget :-)
[Reply]

Holy Crap, all this BBQ is making me hungry. It all looks amazing, but I think I'm gonna have to try the Burnt Tips next on the Egg.:-)
[Reply]

My first smoked meatloaf, something I always wanted to try....made 2 2 1/2 lb loaves, dusted with dizzy pig red eye and glazed with a peach bbq glaze...looked lonely on the BDS so added a couple lbs of sweet italian sausage and some pepperoni (which is great on the smoker...renders a lot of the grease out ....snack for Eagles and Phillies tonite)...

Image

Image

Image

Image

Image
[Reply]

Love me some meatloaf on the smoker... and your's looks wonderful!!! I'm gonna have to try the pepperoni.
[Reply]

x2
[Reply]

Leave it on a bit....once the grease is rendered the pepperoni gets "light and airy"......in a pepperoni kinda way!
[Reply]

x3!!
[Reply]

The Mrs wants me to smoke a turkey for thankgiving. I have never done one before so this should be interesting.:-)

Thankfully she is gonna cook another one in the oven just in case!!!
[Reply]