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8 lb brisket

post #1 of 16
Thread Starter 

haven't done a good brisket for a here it goes

used my mesquite chipotle rub, got the smoker up to 225 and used mesquite and apple for flavor. it took roughly 4 1/2 hours to get it to 145 internal temp.  i pulled and let rest for about 30 min. internal temp got to 152. started slicing and chowing flag.gif








as u can see, a ton of juice and tender tender tender!  

thanx for looking.



post #2 of 16

I have never pulled a brisket out at that low of a temp. I usually take mine up to 195ish then slice it. I might have to give the medium brisket a try.

post #3 of 16
Thread Starter 

the last ones i did for work i took to 205 and pulled them..this one i wanted a bit more "red" and used them for some sammies.

post #4 of 16

Looks like some excellent eatin there. drool.gif

post #5 of 16

That looks delish!  GREAT JOB!

post #6 of 16

Redneck,that is a delicious looking piece of meat, thing is I have no teeth and have to go to something above 195*icon_eek.giffrown.gif, but that's alright ; you go ahead and enjoy it.head-wall.gif



post #7 of 16

Hmmmm, I never tried that pulling temp---thought it would be tough.


It sure looks mighty tasty, Red !!!!


May have to try one myself.





post #8 of 16

I thought it would be tough too!


I sure like the pink color!


Probably going to give this a try.

post #9 of 16

Looks really good, although I would have to take mine to 195*. My family don't eat red meat. (but I do).

post #10 of 16
Thread Starter 

it was very tender and juicy as you can see. i treated like prime rib or roast..worked out great for trying it the 1st time.

post #11 of 16

It looks great well done

post #12 of 16

If I smoked mine to that IT and pulled it it would be like eating leather...Looks good..nice job..

post #13 of 16

Must have been Wagu,I agree with Bear,alfully fast for a tough Briskyicon_exclaim.gif

post #14 of 16

I didn't say it would be tough---I said I thought that. I haven't tried it yet.


And it sure looks mighty tasty.




post #15 of 16


Originally Posted by redneck69 View Post

as u can see, a ton of juice and tender tender tender!  

thanx for looking.



How did it compare in taste and tenderness to a brisket cooked to traditional temps?

post #16 of 16

nice job great color

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