It's my Birthday and I'll smoke if I want to....

[limbery]

(to the tune of it's my party)
My b'day today and got up at 6 and started my first brisket attempt...
brisket was marinating in my concoction consisting of rub spices, pepper, worchestershire sauce, wine vinegar and a can of Guinness for 1.5 days
currently smoking at 225 deg. on my Memphis grill....will take it off in about an hr. and foil on a bed of chopped onions and raise the temp to 275 for the finish until I get an internal reading of about 200+ deg...
...an amalgamation of methods and recipes that I've been researching....

Pics to follow (if I can figure out how to post them...

 

[MossyMO]

Happy Birthday limbery!
Hope we get to see some pics of your brisket creation...

 

[Salmonsmoker]

Try as I might limbery, I can't fit your post to that song. Good luck with that brisket...

 

[limbery]

Here's a pic after smoking for about 4 hrs....and as per BP's method I'm transferring to foil...(and fat side down all the way just to keep BP happy)
http://www.flickr.com/photos/26214988@N06/6827183418/
Foiled on onious w/the bottom settled cup of the remaining marinade
http://www.flickr.com/photos/26214988@N06/6973301049/

 

[limbery]

Try as I might limbery, I can't fit your post to that song. Good luck with that brisket...

Just the title of the post.....

 

[Salmonsmoker]

Aw, I thought you might have a whole new set of lyrics 'bout smokin' to put to that oldie.

 

[limbery]

...brisket went 9 hrs. at 280 deg....pulled it off and meat internal was 197 deg. poured off most of the fat/juices and is foiled with towel over it to rest for 1 hr.....
I'm in suspense to see how it turned out....probe felt like it was coming out of butter, so I hope that's a good indication?

 

[Jables]

Are the results in?

 

[limbery]

...Still resting....will put in the fridge overnight and try cutting some of it in the morning...

 

[limbery]

Ok....I couldn't just put it in the fridge without looking at it....
Here's the result....nice and juicy and it pulls apart with a fork....YUMMMMM!
Lunch tomorrow will be good...
Brisket | Flickr - Photo Sharing!

 

[TentHunter]

Glad you had a happy B'Day Limbery!

I enjoyed watching this post develop and it turned out awesome! Was that a brisket point? If it is and it's pull-apart tender you're gonna have some great sammies!

 

[limbery]

Glad you had a happy B'Day Limbery!

I enjoyed watching this post develop and it turned out awesome! Was that a brisket point? If it is and it's pull-apart tender you're gonna have some great sammies!

Yes a brisket point....my local butcher pre-trims it so I didn't have to do any prep on it (I think I probably pay a bit more per lb. for the service)....Yes there's going to be some sammmitches today for lunch....and I'm taking 1/2 over to my lucky grandson's place too....