Saturday morning brisket.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

gotbags-10

Smoke Blower
Original poster
Aug 1, 2011
144
12
Indy
Just threw a 13 lb briskey on the weber grill. Picked it up from RD last night. Love that place! Injected last night with beef stock and a little worshtershire then a nice coat of black pepper followed with a little coat of Jeff's rub. Don't want it too sweet but it deff adds a nicer layer of bark I've found than just strait S&P. I have the amnps filled with hickory in the grease tray and and the temp at 250. Running a little high to make sure I hit 140 IT in 4 hours. I'll keep ya posted

 
Last edited:
I will wrap at 160 then start probing the flat with my world record holder thermapen about 190 every 40 min or so till it slides in like butter. After that flat gets separated and in the cooler and point gets cubed and sauced and back on for some burnt ends
 
Looks great!  That's a tasty-lookin' brisket, for sure...
bravo.png
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky