Here we go! Prime Brisket on the SmokeFire🔥!

[Bruno]

Prepped my brisket, 14.5 pound prime form Costco. Trimmed of a lot of fat but it looks like a huge piece of meat.I injected the flat with low sodium beef broth, and did a mustard slather. Seasoned with Oakridge Black Ops Brisket rub. Best to prep when wife isn’t looking so I did it early, I’ll put it on tonight around 8, probably inject a little more 1/2 hour before.
Wish me luck, I’m goin try out my new top grate for the SF.

 

[Tim Campbell]

Looks good Bruno. Is that front bench/table part of the SmokeFire, or did you nestle something up to it? Sweet setup.

 

[BFletcher]

I feel certain Weber has asked you to join their road tour.

 

[SteveF (Alpine)]

Watching impatiently Good luck! Our last prime from Costco started out at 16.25. I put it in the smokefire at 8:00am at 275 and we were eating at 5:00 even after a 1-2 hour rest wrapped in a million kitchen towels for insulation

 

[JimK]

Watching.

Waiting.

Wanting.

 

[Bruno]

Looks good Bruno. Is that front bench/table part of the SmokeFire, or did you nestle something up to it? Sweet setup.

That’s a table that a guy was making for the SmokeFire when they first came out. Not sure if he is still doing it. It’s a sweet table, you can hang it a couple different ways so it’s out of the way if needed.

 

[ChuckO]

All I can say is that better get the G-men to beat the D-men tonight. Looks like it most certainly could cause a win

 

[Bruno]

All I can say is that better get the G-men to beat the D-men tonight. Looks like it most certainly could cause a win

Yeah gotta turn that around, too bad we’re facing another great starter tonight.

 

[Joe Anshien]

Make sure to keep those fat trimmings to render into tallow. Great for frying, cooking, greasing your grates, candles, etc.

 

[Richard S]

Top rack here we go!!! Have fun!

 

[Randy]

Watching

 

[Bruno]

 

[Bruno]

Make sure to keep those fat trimmings to render into tallow. Great for frying, cooking, greasing your grates, candles, etc.

I tossed it, I need to learn more about that, thanks for the heads up.

 

[Bruno]

flat hit 165, I’m going to wrap in butcher paper.

 

[Jeff Boudman]

That really looks good!

 

[Bruno]

Pulled it at 202 point 200 flat.
the point probes like butter, the flat not so much.
it’s in a cooler for 4 hours.

 

[Bruno]

Just a note on the SmokeFire, rock solid all night, zero issues.
I don’t know about the pellets and wether or not they would ever bridge, I’m not the kind of guy who waits to let bad things happen. I have no problem pushing around some pellets every 4-6 hours.

 

[Bruno]

 

[Jeff Boudman]

A feast! How many people are you feeding?

 

[Bruno]

Almost a 10, could be juicier but damn the seasoning is perfect!!