Come with me on a Brisket journey.

Discussion in 'Beef' started by boomersooner, Feb 28, 2014.

  1. Getting ready to pull it out of the fridge for the seasoning.
  2. 6.86 lbs USDA select Hereford Beef.
    this is the underside.
  3. This is the fat cap. Its so thin im not going to trim it.
  4. crazyq

    crazyq Meat Mopper

    thats a good start.....
  5. Ok so my rub will consist of salt, onion and garlic powder, chili powder, cumin, cayenne, coarse black pepper, and brown sugar.
  6. going in the fridge. See yall in the a.m. thanks for your support Crazy Q!
  7. Thank you SMF , this is such a cool way to cook!
  8. Starting with a big bed of coals.
  9. jay411

    jay411 Newbie

    How long until dinner time?
  10. hickorybutt

    hickorybutt Smoking Fanatic

    What temp are you running at? What kind of smoking wood? How long has it been in?

    Me like details.....
  11. I hear ya! I am using Mesquite chunks, smoking at about 275, I got it in at about 8:30 eastern.
  12. hickorybutt

    hickorybutt Smoking Fanatic

  13. Getting good!
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm in for this one. I can't wait to see the finished product.

  15. In the past I always finished in the oven, but it always becomes shredded beef way too tender. Today I want the slices to stay intact and still be tender.
  16. 6.5 hours the thermometer was tough to push in.
  17. noshrimp

    noshrimp Smoke Blower

    I can't wait to see the final pics. Looks like you are in for an awesome brisket.

  18. Seems to be stalled at 160 , and I couldn't be happier about it. More time to drink beer and it is breaking down internally at that temp. Smoke right on through it baby!
    rangerdave4 likes this.
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Ah, a man after my own heart. Smoking is supposed to be slow.

  20. this is my firebox.

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