Fire trucks are Red/Tractors are Green
2005 JD 790. 419 FEL, Frontier Forks, 6' brush Hog, back blade,7'FEL Snowplow.
1963 JD 4010. 7' Lucknow 3pt Snowblower
JD 24T Baler
JD 14T Baler
2013 JD 825i-Cab,winch,led lights 6' Snowplow.
1951 JD MT.
2011 JD Z445
2011 JD 1026R - w/60" NON-AutoConnect MMM, FEL w/WR Long Toothbar, 47" Front Mount Snowblower, 54" Front Mount Blade w/ Rubber Edge, 48" KingKutter Tiller & Brush Hog, CountyLine Carry All and CountyLine 60" Rear Blade, Pat's EZ-Change Quick Hitch System
1990 JD 185 - 46"MMM w/Power Flow Bagger
Brisket is in the smoker. Chickens will go in a little later. Been up since 3:30. A little sleep sacrificed is worth it to have the kids over and that new sweet sweet grandbaby.
Brisket flat from Costco. This one was about 7.5 pounds.This is just before it rested for about 45 minutes. Not much of a recipe, I don't do a lot to them. I measured out my seasoning once, but I normally just eye it.
25 g Kosher Salt
15 g Coarse ground black pepper
15 g Homemade onion powder
15 g Homemade garlic powder
If I've got chili heads to feed, I'll add 2 g of homemade jalapeno powder, or .5 g homemade habanero powder. The chili powders are quite light for their volumes and pack quite a punch, none this time.
I had a 3:00 pm lunch/dinner deadline, so I started hot and fast, which I've been doing more and more lately anyway. 295° to start at 5:00 am. The smoker heated for almost an hour before hand. Applewood chunks, not chips go in when the meat does. I hit 165° internal brisket temp about 10:30, so I slowed it down and dropped it back to 225°. It stalled at a 180° internal temp starting at 11:30 for about an hour. Once it got passed the stall, it hit 190° in 30 minutes and I left it for another 20, took it out to rest and started slicing a little after 2:00.
I've never been able to get the skin on chicken in the smoker right, it's always rubbery. The meat is delicious, but the skin isn't good, so I decided to "Set It and Forget It!"
Nothing special, just kosher salt and pepper.
I'll post pics of the grandbaby soon.
Was curious about the brisket, because some of my most spectacular failures have been with a brisket. The best I ever cooked, I covered it in sugar, put it in a baking bag and let it sit overnight in the frige. I then scraped off the excess sugar, sprayed with olive oil and covered generously with my rib rubb. Cooked it at 250 F until it reached internal temp of 190. It did not have much of a sweet taste; instead the sugar seemed to form a nice crust. Oh, I also discovered you need to use a Choice or Prime cut of brisket. I have had my best luck on chickens by coating with rubb and putting them in the frige overnight also. I cook them in my Weber Smoky Mountain Smoker with the water pan, and they turn out great. The skin is not crispy, but it just melts away.
So how was the brisket? Do you think the higher temp at the beginning helps with the flavor and tenderness?
Have wings, will travel.