my 1st brisker part 2

Discussion in 'Beef' started by lennyluminum, Aug 27, 2010.

  1. OK here are the pics of my First brisket from my first thread

     It went really well over all my temps we right in the 220-235 range the whole time. I put it in the smoker at 3:30 smoker temp was at 233. about 5 hours into the smoke it hit 165 after stalling for around 2 hours. I put it in a foil pan and covered it with foil back into the smoker for about an hour till it hit 190.

    I dint let it sit very long cause we wanted to eat and it smelled really good.

    The over all taste was great and had a nice smokey flavor to it, I was kind of disappointed in the tenderness though. I wasn't real tender and no were near fall apart.

    Meat: Brisket (flat) 4 lbs

    Rub: McCormick spices

    Smoker: GOSM

    Fuel: Propane

    Wood: mix of oak chunks and Jack Daniels oak chips

    Temp: 220-235

    Duration: 6 hours stalling at 150 for about 2 hours

    this at the 4 hour mark

    out of the smoker at 165 about to be foiled

    on the chopping block after a quick 30 min. rest.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmmm---Looks GREAT!

    Not tender enough?---Maybe go to 195˚ next time, and a couple hours foiled, toweled, and in the cooler before slicing.

    I know----It smelled good & you were hungry

    LOL next time start earlier??---Probably just got home from work.
    Still looks perfect!

  3. ya i think next time it needs to cook in the foil longer and rest in a cooler fo atleast an hour.

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