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Post Christmas Brisket Smoke (My 1st time with Briskets)

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kathrynn

kathrynn

Legendary Pitmaster
Original poster
OTBS Member
Jun 13, 2012
9,442
121
Madison, AL
Have been wanting to do briskets.  Have 2 that I am doing right now.  They are in Big Poppa happily smoking along right now.  It's pretty chilly here now...so we will see how things go.  I am using a new rub...hoping it turns out as good on the meat as it tasted.  If it's good...I will share the recipe.

Here are the pics so far.

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Got these at Sam's and was surprised at how inexpensive they were.

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The new rub

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Rubbed and dressed up for the party!

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Just in and ready to go!
 
This one has a fair amount of Garlic Salt.  And...using white sugar...(just plain) instead of brown sugar.  Total experiment on both the new beef rub and the briskets.  2 1/2 hours in now.  It's spitting "hard rain" here and there are snow flurries just up the road a bit.  Some folks say it's sleeting too.  1st time with the cold temps outside for me too.
 
Looks good! You shouldn't have any issues with the cold temp, you might use more propane, but other than that I have never noticed much of a difference. First turkey I ever smoked on my GOSM the outside temp was 11*F, -2*F with wind chill!
 
The only thing I am doing is the briskets today. I have today pegged as smoke day. Its spitting "sneet" right now. Big Poppa is chugging along with tbs and temps are rising on the therms
 
Last edited:
Okay...just looked and checked on them.  I am determined....I am not opening that door...cuz...If you are looking you are not cooking!

Here is the latest pics.  They are almost there at 160 degrees.  Big Poppa is staying pretty stable with temps between 238-245.  When the winds hits him...goes down a smidge. I promise if this rub tastes good and passes the Hubby Test....will share.

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Smaller one....7.04 lbs

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bigger one....but just a bit
 
Are you only taking them to 160*? I usually take my brisket to 185*-195* for slicing and 205 for pulling. If I'm slicing the brisket I'll start testing the brisket at 185 with a toothpick for tenderness. I will pull when the tooth pick meets no resistance.

I have a really hard time not opening the door to take a peak, but when it's really cold out the less you open the door the better. They should invent at temperature sensitive lock that wont let you open the door until the IT hits!!!
 
Oh---no!  The 160 was for foiling....I actually took them out about 167 degrees and put them in foil pans...wrapped them up nice and cozy and put them back in. Let them have fun to 190 and put them in the cooler for a nice long nap.  There is one still in the cooler, and have pics of the smaller one we had for dinner.  Here goes!  Let me know what yall think.  My 1st try...and there is room for improvement...but it was delish! Dirt Sailor...I know!  That would be cool...one that says "you have already looked....no more for you!"  The temps today were around 31 here....and I know that is not cold...but it was to me! 
30.gif


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They were taking slices off as quick as I could get it cut!

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Before Foil time

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smaller one before foil time

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Out for dinner

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Did get a nice ring and was moist. 

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Has a nice flavor...can taste the smoke...and I do like the new rub.
 
Last edited:
Thanks guys! Here is one final q-view from the brisket that had the longest nap.  Haven't cut into it yet...was the bigger one.  Saved all the juices too...going to make some sort of sauce out of it tonight for dinner.

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After about a 2 hour cooler nap

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Any Suggestions????
 
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