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14# Brisket Day

post #1 of 12
Thread Starter 

Here is my next smoking adventure

 

A 14# Angus Brisket!

 

2012-03-10_07-29-57_646.jpg

 

2012-03-10_07-46-06_353.jpg

 

Smoking away!

 

Temp is around 45 degrees and there is a breeze.  this is a 14 hour smoke  assuming 1 hour per pound. 

Smoking over Mesquite and using the Smoking Guns Comp. Rub  been marinating all night

 

More to come

post #2 of 12

Looks good so far.

post #3 of 12

Looking good, keep us posted with the Qviews.

post #4 of 12
Thread Starter 

ok, update, almost 5 hours in, quite a few more to go

 

2012-03-10_12-01-57_710.jpg

 

2012-03-10_12-02-12_549.jpg

post #5 of 12

Nice!!!  Brisket!!!

post #6 of 12
Thread Starter 

It smells great, but then again the Mesquite smoke is overpowering at the moment

post #7 of 12

I have tried several different woods and I prefer hickory to any other.   But then I have an electric smoker and use only a  tablespoon of water soaked  hickory chips at a time.

post #8 of 12

LOOKS GOOD I JUST SO HAPPEN TO BE SMOKIN MY FIRST BRISKET RIGHT NOW IT IS ONLY A 5LB'ER  IS THAT A CHARGRILL SMOKER WITH SIDE FIREBOX AND DO YOU LIKE IT THINKING ABOUT GETTING ONE FOR ME APPRECIATE YOUR INSIGHT

 

post #9 of 12
Thread Starter 
No. Complaints yet. It is my 2nd one. Have done turkey, ribs, standing rib a few briskets. I recommend it
post #10 of 12
Thread Starter 

Final Outcome 12 hours

 

2012-03-10_19-27-14_299.jpg

 

Doing Kansas City Style, if you want sauce, do it at your own risk.  I had a slice of the fat cap and OMG

 

I highly recommend Smoking Guns rub!!!!!!!!!!!

 

Way to go guys with your rub!!!!!!

post #11 of 12

Looks delicious! Great color!

post #12 of 12
Thread Starter 

Turned out great, great flavor and color.  now I got bbq for the next 5 days :)

 

 

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