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Just thought I'd share some brisket I prepared for our newest Eagle Scout's Court of Honor this weekend.

My wife and grandson and I are part of the oldest Boy Scout Troop west of the Mississippi River, and as a favor to another grandparent in the troop, prepared 36 pounds of brisket for his grandson's Eagle Court of Honor.

"On my honor, I will do my best..."

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quote:
Originally posted by SmokinOkie:
Great job for a great reason.

Try some burnt ends next time, looks like that has a pretty big point on it and they're always a hit. If you don't know how, let us know and we'll help out.


Workin on burnt ends- still haven't quite got it. But it's still some pretty tasty practicing.
quote:
Originally posted by Que'n RN:
Just thought I'd share some brisket I prepared for our newest Eagle Scout's Court of Honor this weekend.

My wife and grandson and I are part of the oldest Boy Scout Troop west of the Mississippi River, and as a favor to another grandparent in the troop, prepared 36 pounds of brisket for his grandson's Eagle Court of Honor.

"On my honor, I will do my best..."


Sure looks tasty! Great job! Care to share your notes on this cook?
Sure looks tasty! Great job! Care to share your notes on this cook?[/QUOTE]

Actually was two smokes- this one is the second.
36 poubds of raw brisket to start.

This one was 20 pounds. Rubbed generously with Cookshack Brisket rub. 190 degree smoker (smo45)
over night (internal temp then about 154) increased temp to 225, smoked to about 3 PM. (internal temp 195) (just over 18 hours total time). let set for about 1/2 hour, sliced and chopped (point and all) Placed in 2 large vacuum bags. Will reheat this afternoon and serve about 60 hungry scouts and scouters tonight. Lookin forward to it.
quote:
Originally posted by Que'n RN:
Sure looks tasty! Great job! Care to share your notes on this cook?


Actually was two smokes- this one is the second.
36 poubds of raw brisket to start.

This one was 20 pounds. Rubbed generously with Cookshack Brisket rub. 190 degree smoker (smo45)
over night (internal temp then about 154) increased temp to 225, smoked to about 3 PM. (internal temp 195) (just over 18 hours total time). let set for about 1/2 hour, sliced and chopped (point and all) Placed in 2 large vacuum bags. Will reheat this afternoon and serve about 60 hungry scouts and scouters tonight. Lookin forward to it.[/QUOTE]

That's kinda the way I like to do my briskets. Real low then a higher finish. What kind of wood and how much?

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