8 lb brisket

redneck69

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Original poster

Oct 26, 2010

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17

Western Nebraska

• Sep 26, 2011

• #1

haven't done a good brisket for a while..so 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 

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

thanx for looking.

 

rbranstner

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Oct 18, 2007

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West Fargo, ND / Northern MN

• Sep 26, 2011

• #2

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.

 

redneck69

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Oct 26, 2010

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Western Nebraska

• Sep 26, 2011

• #3

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.

 

jc1947

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Jun 8, 2011

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Northern Indiana

• Sep 26, 2011

• #4

Looks like some excellent eatin there.

 

bluebombersfan

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Mar 4, 2011

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Winnipeg, Manitoba Canada

• Sep 26, 2011

• #5

That looks delish!  GREAT JOB!

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Sep 26, 2011

• #6

Redneck,that is a delicious looking piece of meat, thing is I have no teeth and have to go to something above 195*

, but that's alright ; you go ahead and enjoy it.

LOL

 

Bearcarver

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Sep 12, 2009

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Macungie, PA

• Sep 26, 2011

• #7

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

It sure looks mighty tasty, Red !!!!

May have to try one myself.

Thanks,

Bear

 

SmokinAl

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Jun 22, 2009

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• Sep 27, 2011

• #8

I thought it would be tough too!

I sure like the pink color!

Probably going to give this a try.

 

ptcruiserguy

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Sep 16, 2011

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Sharps Chapel, Tn

• Sep 27, 2011

• #9

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

 

redneck69

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Original poster

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Oct 26, 2010

573

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Western Nebraska

• Sep 27, 2011

• #10

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.

 

africanmeat

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Mar 28, 2011

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Cape Town South Africa

• Sep 27, 2011

• #11

It looks great well done

 

roller

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Mar 10, 2010

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N.E. Louisiana

• Sep 27, 2011

• #12

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

 

oldschoolbbq

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NW Ohio - outside Toledo

• Sep 27, 2011

• #13

Must have been Wagu,I agree with Bear,alfully fast for a tough Brisky

 

Bearcarver

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Macungie, PA

• Sep 27, 2011

• #14

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.

Bear

 

vision

Smoke Blower

Apr 29, 2011

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11

Baltimore, Maryland

• Sep 27, 2011

• #15

Quote:

redneck69 said:

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

thanx for looking.

Click to expand...

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

 

billyj571

Smoking Fanatic

Aug 23, 2011

551

15

Marysville WA

• Oct 3, 2011

• #16

nice job great color