I have not had much success with smoking a brisket in the past. After more research and looking into my process I found I was pulling the brisket too soon. Well yesterday I promised myself that I was going to have a successful brisket and so I did. I started off with a 7lbs flat. I didn't trim anything from it, I just gave the meat side a good rub with my brisket dry rub (a more sugar based rub). I put the brisket on the smoker fat cap up at around 11am, smoker temp was 250*. I used Kingsford Briquettes with Mesquite and Cherry wood.
About 2 hours in, It's taking on a really nice color.
Brinkmann Trailmaster holding temps well across the chamber.
After about 8 hours, smoker still holding temp well, by now the brisket had been wrapped in foil and then unwrapped sitting inside an aluminum pan. The brisket stalled at 160* for about 2 hours and then finally moved on.
I pulled the brisket at around 7:30pm and let it rest for about 2 hours.
After a 2 hour rest.
Not a bad smoke ring.
The brisket was fall apart tender, super delicious and still plenty moist. A Brisket Success story!
Thanks to all that have guided me along.
About 2 hours in, It's taking on a really nice color.
Brinkmann Trailmaster holding temps well across the chamber.
After about 8 hours, smoker still holding temp well, by now the brisket had been wrapped in foil and then unwrapped sitting inside an aluminum pan. The brisket stalled at 160* for about 2 hours and then finally moved on.
I pulled the brisket at around 7:30pm and let it rest for about 2 hours.
After a 2 hour rest.
Not a bad smoke ring.
The brisket was fall apart tender, super delicious and still plenty moist. A Brisket Success story!
Thanks to all that have guided me along.
Last edited:
