Brisket fit for an Eagle

That looks mighty fine. I can taste it just looking at it.

Nice Job, Looks fantastic

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.

That is one really nice hunk of meat. Now I want some brisket.

Great job from one scouter to another

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.

Ditto that Chef,

45 Year vetran here.

Nice job.


RandyE

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?

Congrads on a great looking brisket and thanks for your work with a great organization. I made Eagle in 1984, two months before my 18th birthday.

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.

Salute!!!!!!

an old wore out eagle myself. too bad they don't have a merit badge for smokin these days. I'd love to help with that one

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?

about 4 ounces hickory.

quote:

Originally posted by Coach:
Salute!!!!!!

an old wore out eagle myself. too bad they don't have a merit badge for smokin these days. I'd love to help with that one

Ain't that the truth- I'd sign up to help with that merit badge- maybe we can petition the BSA.

I don't have any photo's,but I used your method,and my brisket turned out fabulous!! I think the one thing I did which helped improve it was I didn't trim any fat,except for the hunk of marbled ball fat. Way juicy!!

Glad it worked out for you. That's what this forum is all about. Teaching and learning from each other. I don't trim the fat, either.

Well they do still have the cooking merit badge.


RandyE

It was so good,that I'm cooking another one this weekend.It;s going in the smoker in a couple hours from now.