Smoking my biggest beef brisket for the game tomorrow

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duffman

Smoking Fanatic
Original poster
Jul 15, 2010
528
77
Nebraska - Go Big Red!
I got a 8# beef brisket at Sams club yesterday. I just threw it on the smoker about an hour ago. I am cooking it today then warming it back up tomorrow for the people we are having over for the Husker game tomorrow.

The Fat Cap was a little thick so I scored it last night before i rubbed it.


Her she is all rubbed, wrapped and ready for the fridge last night.


I got it on the smoker at about 9:30 this morning. So I am hoping to have it done at reasonable time since I have to get up and make chicken wings in the morning before the 11am game.


Be sure to check out my Tumblr for more up to date info through out the day and night.
 
That Brisket looks good !!

A tip from here , I have learned that if you cut the fat cap , just like you did but with more cuts , the square is around 1/4" square , the rub gets down to the meat and gives it alot more flavor .

What temp are you cooking it at and what rub are you using ?

good luck !
 
I am keeping it in the 225 to 260 range for the most part. I am just using my standard rub. Paprika, peper, salt, onion powder, garlic powder, red pepper and oregano. The larget brisker I had done before this was 5#. Not a big difference to 8# just going to take longer I bet.
 
How many people are you having over for the game?  I live in Husker COuntry and would love some of that brisket!  lol
 
Well I am 7 and a half hours in and we are in the mid 160s. I have not had a stall yet but there is still plenty of time for that to happen. I have kept my temps between 230 and 265. I have had a few spikes and one bottom  out in temps. But hey that is what makes good BBQ right. 

Bill I am having 8 peole over plus my wife and I. I am hoping for plenty of left overs for next week. 
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How long did it take for you to hit final temperature? Did you bring it to 190 or 200?
 
It was a great smoke. I smoked some chicken wings the next day to have before the game. I heated the brisket back up in the oven during the first half. I also served some pulled pork I made a few weeks ago and a four bean salad I made. I really want to try the four bean salad in the smoker but I have never done that before. I didn't want to make all my guests the guinea pigs and I wanted to eat at a specific time so I just went with the old crock pot. Every one loved all the food and my wife said it was the best brisket I have made yet.

JRApps I cooked it to 190 on Friday night, It took about 12 hours on the smoker. Then I heated it back up to 180 on Saturday in the oven with a little water and woshy sauce. 

Chicken Wings on the smoker. I put them in a bag with some oil and my standard rub to get a nice coating on each of them. Then threw them on the smoker for about an hour and a half.


Then I took them off and dipped them in a BBQ Sauce Butter mixture and threw them on the grill to crisp and caramelize. I did half i Sweet baby Rays and the other half in a pineapple BBQ sauce I made.


Here is the brisket all sliced up and ready to eat. It came out great!


Here is my plate. I have my beans in the bowl, Husker Punch my wife made in the cup, a pulled pork sandwich with a vinegar coleslaw on tap that I made and a slice of brisket. It was a filling meal on top of the wings and other pre game fair I had eaten.


Check out my Tumblr at http://smokingteetor.tumblr.com/  for more pics.
 
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