2nd Brisket Smoke

Discussion in 'Beef' started by jeffingh, Aug 9, 2013.

  1. Put it in the smoker and left that aluminum pan underneath it, cooked it at 225 for 7 hours until the IT was 170, poured out most of the drippings and put it back in the pan, covered it with foil, brought the IT up to 190 ish, wrapped it in a towel & blanket for 2 hours, pulled it out, cut it and couldn't believe how juicy and tender it is.

    CRADLE TO GRAVE (sorry I didnt take pics of it in the smoker)

    put it in the fridge over night after the rub

    the ice chest it went into LOL


    in the blamket

    in the towel


    anticipation is killing me

    it looks good

    UNBELIEVABLE!! I didnt know this was going to be so much fun 

    this was what I was lookin for

    1. Used about 3/4 cup of hickory chips, its a very strong smoke. How do you get a slightly lighter smoke?

    2.Less chips?

    3.What do you do with the drippings? It seems a waste to throw them out..LOL
    Last edited: Aug 9, 2013
  2. Happy smoken.

  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That's a delicious looking brisket!  Nicely done!  I do just what David does with the drippings...dip or pour it back on the meat.  You can use some milder woods than hickory.  Oak, pecan, any fruitwood...is these are available they are all great for smoking and aren't as strong as hickory.

  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking Brisket. As for being fun, you are doomed to smoke forever.

  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    I use the juices to keep the brisket from drying out.  Keep it...tastes great!


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