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4.86# Flat all rubbed up and ready for a smoke on Saturday. Pic enclosed...

post #1 of 10
Thread Starter 

This will be my 1st brisket. I have been doing a lot of reading on the dos and donts. Anyone else care to chime in and give some advice? Thanks in advance!

 

BRISKET 003.JPG

post #2 of 10

If you check the previous post and the wiki section you should be ready to go,

The one thing I would stress is a constant temp of 215º-225º

Remember briskets need a low and slow smoke to make them tender

Good Luck and remember the Qveiw

post #3 of 10

Good luck and have fun!!

 

 Craig

post #4 of 10

Keep the door or lid closed..and let it go,Just be ready for a stall..to wait it out....     Good luck!!!

post #5 of 10

good luck on your Q..

post #6 of 10

I can't wait to to see how that baby turns out.

post #7 of 10

My only concern is how much salt is in your rub? To rub on Thurs and smoke on Sat if you have a lot of salt in the rub could be an issue - hope it is not cause it sure looks real good

Best of luck - Looking forward to the qview

post #8 of 10

icon_cool.gif

Well it looked good all rubbed down and all. Now let's see it smoking.

post #9 of 10

It sure looks good, can't wait to see how it turns out. Remember to be patient, briskets tend to drive you crazy.   

post #10 of 10
Thread Starter 

I am using Jeffs rub for the first time on some brisket. So....I guess you guys would be able to tell me better if it has too much salt or not. I will certainly have some Qview up on Saturday. Stay tuned...

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 4.86# Flat all rubbed up and ready for a smoke on Saturday. Pic enclosed...