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2nd Brisket Smoke

post #1 of 5
Thread Starter 

Put it in the smoker and left that aluminum pan underneath it, cooked it at 225 for 7 hours until the IT was 170, poured out most of the drippings and put it back in the pan, covered it with foil, brought the IT up to 190 ish, wrapped it in a towel & blanket for 2 hours, pulled it out, cut it and couldn't believe how juicy and tender it is.

CRADLE TO GRAVE (sorry I didnt take pics of it in the smoker)

put it in the fridge over night after the rub

the ice chest it went into LOL

 

 

in the blamket

in the towel

ahhhhhhh 

anticipation is killing me

it looks good

UNBELIEVABLE!! I didnt know this was going to be so much fun 

this was what I was lookin for

 

1. Used about 3/4 cup of hickory chips, its a very strong smoke. How do you get a slightly lighter smoke?

2.Less chips?

3.What do you do with the drippings? It seems a waste to throw them out..LOL

post #2 of 5
Quote:
Originally Posted by Jeffingh View Post

Put it in the smoker and left that aluminum pan underneath it, cooked it at 225 for 7 hours until the IT was 170, poured out most of the drippings and put it back in the pan, covered it with foil, brought the IT up to 190 ish, wrapped it in a towel & blanket for 2 hours, pulled it out, cut it and couldn't believe how juicy and tender it is.

CRADLE TO GRAVE (sorry I didnt take pics of it in the smoker)

put it in the fridge over night after the rub

the ice chest it went into LOL

 

 

in the blamket

in the towel

ahhhhhhh 

anticipation is killing me

it looks good

UNBELIEVABLE!! I didnt know this was going to be so much fun 

this was what I was lookin for

 

1. Used about 3/4 cup of hickory chips, its a very strong smoke. How do you get a slightly lighter smoke?

2.Less chips?  use lees ships or differant kind.

3.What do you do with the drippings? It seems a waste to throw them out..LOL Put it in the fridge to cool Then remove the grease from the top. you can then use it for dipping sauce. Pour it over the meat to reheat. I put what's left in ice trays and freeze it. Then I can use it to flavor beans, soups, stews, Anything else I can think of.

Happy smoken.

David

post #3 of 5

That's a delicious looking brisket!  Nicely done!  I do just what David does with the drippings...dip or pour it back on the meat.  You can use some milder woods than hickory.  Oak, pecan, any fruitwood...is these are available they are all great for smoking and aren't as strong as hickory.

 

Red

post #4 of 5

Great looking Brisket. As for being fun, you are doomed to smoke forever.

 

Disco

post #5 of 5

I use the juices to keep the brisket from drying out.  Keep it...tastes great!

 

Kat

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