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Did a nice 11 pound Brisket this weekend

post #1 of 16
Thread Starter 

I tend to read much more than i post on here but this was too good to keep to myself.  We had a party for my grandfather's 85th birthday this weekend and i decided to do a brisket because everyone always loves it.  I started my fire at around 2am with a planned finish around 3-4pm, with about an hour added in for resting in the cooler.  I ended up finishing early and just held it in the cooler for a few extra hours (a tip i picked up from here) and when it came time to slice it up it ended up being perfect.  Enjoy

 

 

Brisket3.jpg2012-03-03_07-35-39_406.jpgBrisket1.jpgBrisket2.jpgBrisket4.jpg

post #2 of 16
That one good looking brisket !!!
post #3 of 16

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Now thats some good looking brisket you have there. I would be proud to serve it at my house.

post #4 of 16
Thread Starter 

Thank you both, i love being able to make great Bbq

post #5 of 16

That's some great looking brisket!

post #6 of 16

I'd like to taste some of that brisket.. first.gif

post #7 of 16

Great looking brisket. I would love a few slices of that   

 

Would you please do us a favor and update your profile with your location 

Thanks 

post #8 of 16

Great job!

 

Good luck and good smoking.

post #9 of 16

Great job on the Brisky yahoo.gif

 

      Awesome Bark!!!!!!

       looks_great.png

post #10 of 16

Awesome looking brisket! Nice job!

post #11 of 16

That is one of the Juiciest briskets I have seen!...JJ

post #12 of 16

yo smoke , what did it weigh , what was the smoker temp , what was the internal temp when you pulled it and what was the total cook time ?  thanks

post #13 of 16
Thread Starter 
Quote:
Originally Posted by uhmgood View Post

yo smoke , what did it weigh , what was the smoker temp , what was the internal temp when you pulled it and what was the total cook time ?  thanks



It weighed about 11.5 Lbs when it went in (i don't know the ending weight), the smoker temp was between 225-240, i used natural lump charcoal and Jack Daniels wood chips.  The Internal temp when i pulled it was right at 195.  Now here is where it gets weird the total cook time was only about 8 hours which surprised the hell out of me but it was done when it was done so i did not argue with it and it turned out perfect.  

post #14 of 16

Oh my Gawd!!!

 

My reaction to your brisket:

shocked.jpg

post #15 of 16
Looks good man
post #16 of 16

thanks smoke , appreciate the reply , don't forget , we want to know EVERYTHING . if it works for you , we want to try it, thats the way we learn

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