Brisket May2016


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
bought three 14 pound prime briskets from Costco yesterday...

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...at an outstanding price.

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Freezing two, seasoned one. Only salt and pepper.

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set-up the 22"WSM with Kingsford Competition Briquettes and large pieces of hickory wood

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at 330 this morning, i placed the beef on the smoker, then went back to bed.

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at 7am, this is what it looked like (smoker at 275º, meat at 165º)

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at 750am, i wrapped the brisket in butcher paper.

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and here i am telling you this.
more later.
Thanks for stopping by.
 
Tell me Jim what does 3:30am look like, it's been so long I can't remember, don't want to either. You've got more dedication to good eats then I have my friend. I'm sure it will be worth it, with your skills it's guaranteed good.
When I get up from my Sunday morning nap I'll check back to see how it's going.;)
 
Rich Dahl said:
Tell me Jim what does 3:30am look like, it's been so long I can't remember, don't want to either.
Click to expand...
you don't wanna know...
it's worse when you're sick with a cold...
i added some strips of venison loin for jerky... smoke for about an hour then into the dehydrator.

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Jim Lampe said:
you don't wanna know...
it's worse when you're sick with a cold...
i added some strips of venison loin for jerky... smoke for about an hour then into the dehydrator.
Click to expand...

Sorry to hear about the cold, that has to make it double tuff. I discovered the best way to keep from catching a cold. Keep adequate amounts of alcohol in your system, kills off all the evil germs. Haven't had a cold or the flu in over 15 years.
Down side is you can't remember what 3:30 am looks like and various other things also.
I bet that venison loin jerky will be great we used to make that when we went deer hunting back in the late 50s if we were lucky enough to bag a nice buck.
 
Jim, 3:30am no way won't give up my nice warm bed. It looks delicious and sorry about the cold. You need to take in more alcohol in your system to ward off those evil germs. Hope you do feel better soon, take care.
 
thanks for your kind comments :o

here's a 19 second video just before i removed the brisket to foil and rest.


9 hours total time. Temps inside the dome ranged between 250 to 300ºF
it's now wrapped inside a cooler covered with towels.
more later.
 
Jim, your commitment to BBQ is second to none. The brisket looks like it's coming along nicely. You know, I have never tried to wrap in butcher paper, what are its advantages over foil?
 
You must bow down and drink the blood of the non believers, Jim Lamp is a master Brisket smoker.
Cant wait for the sliced pic's.

Love the video.
 
Thank you everyone!

WB Zipf said:
...what are its advantages over foil?
Click to expand...
read this→ http://texasbbqposse.blogspot.com/2010/12/butcher-paper-wrapped-brisket-posse.html

here are the sliced photos... no plated photos, as i am not going to be eating tonight.... this cold is kickin' my highknee

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the small piece i did try was pretty good, moist and very juicy.
it did rest in the wrapped up cooler for 4+ hours before it was sliced.

Again, thank you all for your kind words, really appreciate it!
 
Jim;
Great job, as usual. I would LOVE to help you put away some of that FINE brisket.

Thanks for sharing with us!

Keep on smokin',
Dale53:wsm:
 
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