In The Beginning (Brisket)

Discussion in 'Beef' started by ljmaxx, Apr 7, 2012.

  1. Well I let it marinate for 24 hours in a mixture of orange juice, soy sauce, and Lea and Perins.  This morning I let it drain and patted it down before applying my own rub plus some Old Bay.   Put it in the smoker @ 8:00 EST and hope it is done by 6:00.  It is a 7 lb brisket.  I have apple juice in the pan for moisture and added flavor plus I'll spray it every couple of hours. I will post an after shot and hopefully it will turn out okay.

    Last edited: Apr 7, 2012
  2. s2k9k

    s2k9k AMNPS Test Group

    I'll be waiting.........

    Must be Brisket Day, I've seen a lot of threads this week about it
  3. kryinggame

    kryinggame Smoking Fanatic

    Here in Charlotte, I can't find a Brisket that's under $4.99 a pound. I will Not be doing brisket this week.
  4. Okay the brisket is done.  Came out with a really nice bark.  It was done by 4:30 so I wrapped it in aluminum foil and put it in a cooler for a couple of hours.  I was going to take a pic of the slices but 8 people polished it off so I only got the finished pic.  Guess I need to be a little faster next time.   Happy Easter Everyone! 

  5. s2k9k

    s2k9k AMNPS Test Group

    That looks Awesome!!! and as fast as it went it must have been!
  6. Very nice.....[​IMG]
  7. I was concerned about it being done in time for supper because the last flat I did was 6.5# and took 10.5 hr to cook @ 225* to 185* IT.  Your 8 hour cook was exceptional!  The results speak for themselves ...looks excellent!
  8. Looks great!
  9. The brisket I pictured in this thread cost $4.59 a pound at Publix.  I think from now on I am going to buy all my meat for smoking at a local Butcher Shop.  I have been told the meat selection there is much better and prices are less than the supermarket chains.  Even better yet I will be supporting a locally owned business.  
  10. Thanks for the replies guys.  I'm not sure why Brisket is supposed to be such a challenge.  This is the fifth one I've done and all of them turned out fine.  I know most everyone says 1.5 to 2 hours per pound  but this one was done in a little over 8 hours which was a little over 1 hours per pound. By the way I am using a Masterbuilt 40" Electric Smoker.

    I was watching BBQ Pitmasters last week and Myron Mixon who is on there a lot said he does his Brisket in 4 hours and the one he was cooking was a 12 pound Brisket.  He won the competition overall as Grand Champion so he is doing something right.  :)
    Last edited: Apr 8, 2012

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