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Saturday morning brisket.

post #1 of 10
Thread Starter 
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

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Edited by gotbags-10 - 4/13/13 at 6:13am
post #2 of 10

Looks great, what internal temp are you going to take it to?

post #3 of 10
Thread Starter 
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
post #4 of 10

Sounds like a plan..
 

post #5 of 10

Im getting ready to fire up the smoker for a brisket myself!  Good luck with the smoke, sounds like you have it all figured out!

post #6 of 10
Thread Starter 
Just hit 140 IT and sprayed With Worchester shire beef broth and water mixture
post #7 of 10
Thread Starter 

Brisket might have been my finest ever!!!
post #8 of 10

Looks great!  My mouth is watering just from looking.  Know it would go nuts if I had the first taste. 

post #9 of 10

Looks great!  That's a tasty-lookin' brisket, for sure...bravo.png

post #10 of 10

Good job!

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