Preppin my brisket

Discussion in 'Beef' started by huntsmoke41, Apr 24, 2015.

  1. [​IMG][​IMG][​IMG]
    Picked up a 5.52lb flat brisket. Some Montreal steak seasoning and brown sugar processed into a dust, coated both sides and have been massaging the mixture into the brisket every half hour.
    Gonna let her sit overnight and throw it into the cooker tomorrow.
    More to follow.......
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    I'm in [​IMG]  

    What's your game plan?
    Last edited: Apr 24, 2015
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I'm in for the show . [​IMG]

    What temp. and are you gonna  wrap [​IMG]  

    Be patient  . . .
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

     Should be good.

  5. I have a bbq guru onyx oven, going for 225 oven temp with no charcoal, gonna try white oak and a bit of hickory wood. Thinking 4-6 hrs, then wrap it w foil for another approximately 2 hrs. Gonna give her another rub of dust tomorrow morning before the cook.
    This is my first brisket attempt, but this recipe and method is what my cousin does and it's always amazing.
    We will see..
  6. b-one

    b-one Smoking Guru OTBS Member

    Best of luck,I'll be watching as well!Thumbs Up
  7. [​IMG]
    Brisket is officially started.
  8. scooter-man

    scooter-man Smoke Blower

    and the next posts says....
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    Didn't forget about us I hope  [​IMG]
  10. patg

    patg Meat Mopper

    Food coma?
  11. [​IMG][​IMG]
    Sorry for the delay in posting the results.
    I could cut the brisket with a fork. Doneness was perfect for my taste, I believe I went a bit heavy on the seasoning but it was still delicious!
    The poppers turned out fantastic also.
    So all in all, I'm pleased with my first brisket attempt!

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