First brisket

Discussion in 'Beef' started by tprice, Aug 6, 2010.

  1. tprice

    tprice Fire Starter

    Really like this forum and thanks for all I have learned here.

    I have been smoking food for years but never tried a brisket, I have done plenty of chicken, ribs, B Butts, turkey's and some venison roasts all with good results.

    Well I went by Sams today and decided to try a small flat, 4.59 lbs.

    Did a rub and have had it on since noon and right now temp is 180

    Here is a quick pick I took with my phone, could not resist
    Last edited: Aug 6, 2010
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Pic is not showing here. but good smokes on the brisket !
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Still no pic but I hope your brisket comes out better then your Q-view.
  4. tprice

    tprice Fire Starter

    Why do I have trouble posting pics from photobucket here??
  5. tprice

    tprice Fire Starter

    Well I took it off about 10 last night, temp probe hit 190

    Overall not too bad but I did think it was a little on the dry side, is this normal

    Also got to work on my own rub recipe, used a store bought one and it was ok but missing something

    I did not foil it and have read on here whether to foil or not foil, would this have made it little more juicy

    Wife liked it but really was not too much in the mood to eat any at 10 pm so we will have some for lunch today
  6. thatguyclark

    thatguyclark Newbie

    I like to cook mine up to about 165 then I will wrap it a single layer of foil, then cook it up to 190. That  along with my injection it comes out pretty juicey
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    as to pics,

     Don't download your q pics to photo bucket. download straight to your puter. easy to post here from pc file. then afterwards you can transfer to bucket for storage.

     I foil my brisket at 165 and go to 195 - 200. unless i'm doing the brisket in a pan ,then i just seal the pan w/ foil at 165.

     The pan will produce alot jucier brisket But it will produce very little bark.

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