Well I let it marinate for 24 hours in a mixture of orange juice, soy sauce, and Lea and Perins. This morning I let it drain and patted it down before applying my own rub plus some Old Bay. Put it in the smoker @ 8:00 EST and hope it is done by 6:00. It is a 7 lb brisket. I have apple juice in the pan for moisture and added flavor plus I'll spray it every couple of hours. I will post an after shot and hopefully it will turn out okay.
In The Beginning (Brisket)
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Okay the brisket is done. Came out with a really nice bark. It was done by 4:30 so I wrapped it in aluminum foil and put it in a cooler for a couple of hours. I was going to take a pic of the slices but 8 people polished it off so I only got the finished pic. Guess I need to be a little faster next time. Happy Easter Everyone!
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I was concerned about it being done in time for supper because the last flat I did was 6.5# and took 10.5 hr to cook @ 225* to 185* IT. Your 8 hour cook was exceptional! The results speak for themselves ...looks excellent!
The brisket I pictured in this thread cost $4.59 a pound at Publix. I think from now on I am going to buy all my meat for smoking at a local Butcher Shop. I have been told the meat selection there is much better and prices are less than the supermarket chains. Even better yet I will be supporting a locally owned business.
Thanks for the replies guys. I'm not sure why Brisket is supposed to be such a challenge. This is the fifth one I've done and all of them turned out fine. I know most everyone says 1.5 to 2 hours per pound but this one was done in a little over 8 hours which was a little over 1 hours per pound. By the way I am using a Masterbuilt 40" Electric Smoker.
I was watching BBQ Pitmasters last week and Myron Mixon who is on there a lot said he does his Brisket in 4 hours and the one he was cooking was a 12 pound Brisket. He won the competition overall as Grand Champion so he is doing something right. :)