First time Brisket

sdiver40

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Original poster

Dec 10, 2011

46

10

Concord NC.

• Dec 22, 2011

• #1

After smoking a few other things and having them turn our better than expected, I had to try something new. I picked up 2 briskets and rubbed them down with Jeff's rub. Let them set in the fridge for 8 hrs or so and fired up the smoker. Right now she is setting on 217 deg. and holding firm. I've had the smoke going for 3 hrs and as soon as I reload the chips i'm going to grab a nap. Thanks to this handy dandy Maverick Thermometer I feel pretty safe catching a short nap.

Hopefully in the early morning I'll have some tasty briskets to sample and some pics to share with you.

Tom

 

adiochiro3

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Apr 19, 2010

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Bay Area, CA

• Dec 22, 2011

• #2

 

SmokinAl

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Central Florida (Sebring)

• Dec 23, 2011

• #3

Sounds like a good start!

 

alblancher

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Louisiana

• Dec 23, 2011

• #4

            ?????

 

sdiver40

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Original poster

Thread starter

Dec 10, 2011

46

10

Concord NC.

• Dec 23, 2011

• #5

OK, quick update on the Briskets.

Woke up this morning after not sleeping a whole lot and checked on the temps. Smoker is 219 and the brisket is 167deg. Got up and slipped them in a pan and covered with foil.

NOW, not ever having done brisket before I really dont know much other than what I have read on here. BUT they sure are smelling good.

I only took time to snap one quick pic before I shut the door. I just hope they taste half as good as it smelled.

 

sprky

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Hutchinson Kansas

• Dec 23, 2011

• #6

 

jrod62

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Jun 13, 2011

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New Athens IL

• Dec 23, 2011

• #7

looks great so far !!!!!!

 

kangsmokesalot

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Nov 15, 2011

30

10

Buckhead, GA

• Dec 23, 2011

• #8

Good looking brisket.

I will be keeping an eye on this, i have been itchin to try a brisket myself.

-Kang

 

rdknb

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Chester (Kent Island), Md

• Dec 23, 2011

• #9

looking good so far

 

SmokinAl

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Central Florida (Sebring)

• Dec 23, 2011

• #10

It's looking real good!

 

redclaymud

Meat Mopper

Sep 7, 2011

277

16

Barnardsville, NC

• Dec 23, 2011

• #11

Looks like you have a nicely scored fat cap and so some of the rub was able to work it's way into the meat.  I tend to slice and dice my fat cap in one inch sections and cut all the way through to the meat.  It looks a bit strange when done, since the one inch fat squares are then reduced to less that half their size, but it gets the rub down to where it is supposed to be.

Hope you enjoyed it as intended.