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gonna do my 1st brisket sunday....

post #1 of 5
Thread Starter 
looking to run smoker bout 230/240 and maybe splitting the packer from point and flat as two hunks....i'm planning 2-3 PM eat time for my two boys birthday party with family....burnt ends as well as sliced and pulled for variety to offer up....wondering bout time i'll be looking at, I have done shoulders for PP and used the link for stalling from here with great outcome and no stall....thinking of trying it on the brisket to shorten smoke time....will be out today to pick it up and get it in some kind of marinade for 24 hours, I have idea on a rub and sauce but need some info on how I want to smoke it in two halves, thx icon14.gif ....
post #2 of 5
i personally would cook it whole and separate afterwards.
post #3 of 5
Thread Starter 
well did my 1st brisket on sunday, separated it and used two thermo's to watch both temps's in each....both the flat and point got to 145 in 2.5 hours when I foiled them in the alum pan I smoked them in, the thicker point got to 200 in another 1 hour....that's when I cut into burnt ends and stuck them back in alum pan and hit them with more smoke for another 1.5 hours....then foiled them and added a 50/50 beef broth and jack daniels no 7# BBQ sauce that I brought to a boil first....then back in smoker heat until flat reached 200, then both went in cooler for 2 hours before we ate....now on to the finished pictures yahoo.gif ....

flat sliced....





burnt ends....





talk bout the sliced flat pulling apart with no tug and tender drool.gif ....but the burnt ends were the cats meow with the 50/50 JD BBQ sauce and beef broth drool.gif: ....I used the info from a link I found for the stall....

Search bbq stall on the genuineideas website

I used it for two pork shoulders and had no stall with both shoulders weights of 11 lbs each done for PP in under 6 hours each, hope ya'll drooled as much as I did eating this brisket icon14.gif ....
post #4 of 5

Wow, great job. You nailed it!

post #5 of 5

Looks great!  I did my first brisket a couple weeks ago.  Unfortunately there was a bit of a fire in the smoker that I didn't catch right away so there was a bit of inedible meat on the bottom, but the rest was delicious! :) 

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