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Smoked my first brisket (pic)

post #1 of 8
Thread Starter 

To be honest I didn't plan on posting on here, but after my results I wanted to share :)  I've lurked here for a few days trying to get all the pointers I could get.  I smoked a chicken earlier in the week with decent results, so I decided to go with a brisket for my wife's baby shower. 


Here's what I did.


1.Let it sit in KC Masterpiece BBQ rub over night
2.Smoked at around 225 until the meat temp was 165.
3.Then I took it out, wrapped it in foil with apple juice and smoked again until the meat was 190.
4.After that I took it out and let it sit in the microwave for about 30 minutes to soak up the extra juices and then cut and serve.

I used mostly hickory wood chunks with a little bit of apple wood. Overall it took like 12 hours, but that's mostly due to all of this being so new to me. Hopefully I can get it to like 8-10 hours.


I didn't soak my wood chunks, any advice if that makes a big difference?  I didn't get the bark I wanted but I think that's due to my rub?




I definitely need to get a better carving knife!



post #2 of 8

It looks excellent from here! Glad you decided to post!!

Congratulations on your upcoming new family member too! biggrin.gif


post #3 of 8

Looks great especially for your first one. I use my electric fillet knife for carving my brisket it works slick.

post #4 of 8

Looks Great...




Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

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  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
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  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
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  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

post #5 of 8

Nice smoke ring you got on that brisky

Thanks for sharing

   welcome1.gif to SMF

post #6 of 8

Great job on that brisket...I agree with Rap...excellent smoke ring!!!!drool.gif

post #7 of 8

welcome1.gif   Nice smoke ring on that brisket!

post #8 of 8

Well done it looks good  I am glad you joint us


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