No Prob Vin!! Hope everything is OK for ya now.

Stogie,
Are you a natural talent at the grill or do you use recipes. I have used this site for more then a few Q recipes. www.3men.com The site name is 3 men with nothing better to do. Great stuff and they like to do it big. There is going to be a Luau pig for the end of the summer in my yard. Take a sip for me.
Jerry

It just dawned on my that you are from Texas and dont need help in the Q area, especially from some California sunshine boys .

Its always appreciated Jerry! I'm luckily a natural talent when it comes to cooking in general. I missed my calling in life I guess, but I like to see what everyone else is doing also. It helps spark ideas and new recipies.

How do you do a briskit in 5 hours?
Mine usually take 12 to 14.

S.N.O.B #1015
"When you see a rattlesnake poised to strike, you do not wait until he has struck before you crush him."
FDR, September 11, 1941

12 to 14!!! How do you cut it??? Is it pretty dry by then????

It is pretty juicy. What temp are you cooking at?

I keep the smoker between 225 and 250 but I am doing 10+lb. briskets also. With my rub I get a crust in about 4 hours(about an hour after I stop putting smoke to it)so that keeps it juicy.

S.N.O.B #1015
"When you see a rattlesnake poised to strike, you do not wait until he has struck before you crush him."
FDR, September 11, 1941

250 to 300! I marinated it for about a day, no dry rub on this one. I could barely slice it, it almost started to tear. If I would have went longer than 5 hours it would have been to tender to slice. You can honestly slice yours after 10 to 12 hours??

I had a small brisket also!! HEB didnt have to many to pick through the other day. Their meat has been real $h!tty the past month or so. It use to be top notch!

I coat mine with yellow mustard and wrap it in plastic wrap and let it sit in the 'fridge for a day.
I take it out and rub it then get the smoker going while it is coming up to room temp.

With the crust on it and the lower cooking temp., it comes out juicy and slices nicely.
The recommendations I've seen were an hour per lb at 250. I'm cooking at a slightly lower temperature so it works out.

Are you using a pit?

S.N.O.B #1015
"When you see a rattlesnake poised to strike, you do not wait until he has struck before you crush him."
FDR, September 11, 1941

Yes, a small one. I wish I had a bigger one. Does it slice well after that long?

Stop it. You guys are making me hungry. I'm about to chew on my arm.

LMFAO!!!!!

quote:

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Originally posted by the_stogemiester:
Yes, a small one. I wish I had a bigger one. Does it slice well after that long?

---

We all wish we had a bigger one.

S.N.O.B #1015
"When you see a rattlesnake poised to strike, you do not wait until he has struck before you crush him."
FDR, September 11, 1941

I was talking about a BBQ Pit!

Curt I checked out the 3men web site and they do the mustard but also use Montreal Steak Seasoning. Funny they are from San Diego also.

Ok guys......this is making me hungry too.......can't wait to get home this weekend and get my smoker fired up.......Never done a brisquet but I am going to give it a shot thanks to you two.....BTW, what smoke (cigar in your opinion) best sets the stage for the brisquet feast

Stoge I pulled this one out of the archives cause the pit is goin hot tomorrow! I got 3 days off and plan to spark the pit up tomorrow with a Tri-Tip, some baby back ribs and shrimp. gonna eat some que, drink a whole lot of brew and watch the Red Sox hand the Cards their 3rd loss! Let the games begin!!

PS
Speaking of posts being deleted, seems like the chopped a couple pages of our drunken posts off of this thread.

Gotta love good 'ol Texas BBQ. I managed to cook a 10# brisquet this weekend as well.

Here is my procedure:
1. Marinate overnight.
2. Wipe down and apply salt rub. (No mustard since the wife is allergic!)
3. Put in pit with fat side up. Cook at 225 for 4 hours without disturbing.
4. Add sop every hour after 4 hours.
5. Continue cooking at 225 (Total Cooking time of 1.5 hours for every lb.)
6. Remove after time has elapsed. Wrap in foil and place in a insulatated cooler for minimum of 2 hours.
7. If you are still sober after drinking beer for 12 hours...

I'm thinking about smoking up some chicken for a party this weekend. Not my favorite thing to smoke, but when the schedule only permits you about 3hrs to smoke, you have to make due.

Next weekend, however I am gonna break out this buffalo eye round roast I have frozen and smoke that up. The smoker gets a good workout almost every weekend, building up my final recipies for competitions next year. Still have to build the competition smoker though...never enough hours in the day are there?

Alan

<already planning on smoking 2-3 briskets for Christmas>