Results 1 to 8 of 8

Thread: Brisket locked and Ready to Load

  1. #1
    Join Date
    Nov 2013
    Posts
    70

    Default Brisket locked and Ready to Load

    Will go on tonight at 11pm. Tree Crew is going to eat well tomorrow.
    Click image for larger version. 

Name:	IMG_3120.jpg 
Views:	11 
Size:	100.2 KB 
ID:	444
    Click image for larger version. 

Name:	IMG_3121.jpg 
Views:	11 
Size:	100.7 KB 
ID:	445
    1500CXLD, Amerique, PG1000, Tappecue, Thermopen
    Good Meat deserves a REST!
    It's done when it's done and
    If you're happy with the results, that's ALL that matters

  2. #2
    Join Date
    Nov 2013
    Posts
    70

    Default

    Well, Target Internal Temperature achieved, it is time to probe.
    Click image for larger version. 

Name:	Probe Time.jpg 
Views:	9 
Size:	89.4 KB 
ID:	446
    Probed like Butter, so it is DONE!
    Click image for larger version. 

Name:	Brisket Point.jpg 
Views:	11 
Size:	93.8 KB 
ID:	447
    Click image for larger version. 

Name:	Brisket flat .jpg 
Views:	10 
Size:	97.2 KB 
ID:	448
    Click image for larger version. 

Name:	Brisket.jpg 
Views:	10 
Size:	95.5 KB 
ID:	449
    Brisket Corner Cut
    Click image for larger version. 

Name:	Brisket Corner Cut.jpg 
Views:	12 
Size:	98.2 KB 
ID:	450
    One more on the next post
    1500CXLD, Amerique, PG1000, Tappecue, Thermopen
    Good Meat deserves a REST!
    It's done when it's done and
    If you're happy with the results, that's ALL that matters

  3. #3
    Join Date
    Nov 2013
    Posts
    70

    Default

    And now my favorite part, the Q&A Taste test!
    Click image for larger version. 

Name:	Brisket QA Test.jpg 
Views:	8 
Size:	93.8 KB 
ID:	451

    The brisket was separated Point from Flat before Smoking. I used what I now call the DT Rub. It stands for Dalmation-Tatonka Dust Rub.
    It was smoked at 275* from 11:05 PM TO 7:24 AM. See Internal Temp Chart. It is tender and very tasty.
    Click image for larger version. 

Name:	Probe Time.jpg 
Views:	10 
Size:	89.4 KB 
ID:	452
    Monitored by a Tappecue using 2 probes.
    Thanks for viewing!
    Doug
    1500CXLD, Amerique, PG1000, Tappecue, Thermopen
    Good Meat deserves a REST!
    It's done when it's done and
    If you're happy with the results, that's ALL that matters

  4. #4
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    116

    Default

    Looks great!

  5. #5
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    Nicely Done.

  6. #6
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    583

    Default DT Rub Recipe?

    Quote Originally Posted by EFGM View Post
    And now my favorite part, the Q&A Taste test!
    Click image for larger version. 

Name:	Brisket QA Test.jpg 
Views:	8 
Size:	93.8 KB 
ID:	451

    The brisket was separated Point from Flat before Smoking. I used what I now call the DT Rub. It stands for Dalmation-Tatonka Dust Rub.
    It was smoked at 275* from 11:05 PM TO 7:24 AM. See Internal Temp Chart. It is tender and very tasty.
    Click image for larger version. 

Name:	Probe Time.jpg 
Views:	10 
Size:	89.4 KB 
ID:	452
    Monitored by a Tappecue using 2 probes.
    Thanks for viewing!
    Doug
    Saw this in the SmokinTex Facebook feed.... can you share the recipe for your DT rub, pretty please????
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  7. #7
    Join Date
    Nov 2013
    Posts
    70

    Default

    Quote Originally Posted by DReeves View Post
    Saw this in the SmokinTex Facebook feed.... can you share the recipe for your DT rub, pretty please????

    Sure: It is just a 50/50 mix of Kosher Salt and Black Pepper. ( recently learned this is what is called "the Dalmatian Rub"
    Of course I put that on over mustard, and then I use a sprinkling of Tatonka Dust. That's it, plain and simple.
    No the Tatonka Dust can not be found local. It has to be ordered from North Dakota. An outfit named Owens BBQ makes and markets it.
    I do wish someone in Texas would start selling it. I have found it to be my main rub on everything except Baby Backs, and until my taste buds
    change I will not change my rub for those. Salmon, Chicken Breast, Pork Loin, Turkey, you name it and it is the ticket. I order it in 3# bags,
    not necessarily cheap especially with the shipping, but awesome. You are local here in DFW so if you want to try it on a Brisket, I'll give you enough
    to give it a try before you order it. Consistent results as you will see when you come across my smoke from yesterday. To check it out
    on their site just put .com behind their name. You will not be disappointed.
    1500CXLD, Amerique, PG1000, Tappecue, Thermopen
    Good Meat deserves a REST!
    It's done when it's done and
    If you're happy with the results, that's ALL that matters

  8. #8
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    583

    Default

    Thanks for sharing, Doug. I use a Dalmatian rub all the time on my brisket, just did not realize the name.

    I am searching for Tatonka Dust now.....
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •