Saturday Brisket

Discussion in 'Beef' started by h2so4ca, May 4, 2014.

  1. h2so4ca

    h2so4ca Meat Mopper

    Yesterday even though the weather forecast here was for rain, I had made a commitment 

    to prepare a Brisket for a friends birthday party. 

    I put the brisket on my Weber Smokey Mountain over hickory wood

    chunks. I brought the WSM up to 250 deg and it ran rock solid at that

    temp for 12 hours. I ran it with a full water pan.

    I pulled it off the WSM at 5:00 pm and put it in my cooler wrapped in 

    bath towels to hold for the party. At 8:00 pm I pulled it out to slice it up.

    It was a bit of a chore today with the weather but the end product was fantastic.
  2. d-train

    d-train Fire Starter

    That's one of the best looking briskets I've seen posted on this forum. Great job!!!!! Did you foil it or just let it roll naked?
  3. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  It doesn't get any better than that! Great job!
  4. h2so4ca

    h2so4ca Meat Mopper

    It was foiled. At about 9 hours in. I put beef broth in the foil.
  5. d-train

    d-train Fire Starter

    Fine job, sir!!!!!
  6. buck1949

    buck1949 Smoke Blower

    :Looks-Great:WOW !!!! Thumbs Up !
  7. That looks awesome, I'm hoping the one I got on comes out 1/4 looking good as that hah!

    What temp did you foil it up at?
  8. h2so4ca

    h2so4ca Meat Mopper

    Foiled at 170 deg, took it to 195 deg then pulled out of the smoker and wrapped. Temp rose to 200 deg in the first hour

    in the cooler. from there it dropped to 190 deg over the next two hours. I sliced it at that point. 
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking brisket!


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