or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First smoked Brisket
New Posts  All Forums:Forum Nav:

First smoked Brisket

post #1 of 11
Thread Starter 

700

 

 

This is my first attempt at smoking a brisket. It weighed in at 5.71 lbs. I started it at 9:30am and it was finished around 6:00 pm. I let it rest 35 minutes before slicing it up. Used my own rub and homemade bbq sauce to go on it.

post #2 of 11
Looks like it came out great ...don't be shy with them pics!!!
post #3 of 11

Looks pretty good!

post #4 of 11
Quote:
Originally Posted by bigj44 View Post

700

 

 

This is my first attempt at smoking a brisket. It weighed in at 5.71 lbs. I started it at 9:30am and it was finished around 6:00 pm. I let it rest 35 minutes before slicing it up. Used my own rub and homemade bbq sauce to go on it.

 

See how smart he is? He ate his brisket first, then shows us the pictures........ Congratulations looks like an excellent Smoke, now can you do it again next month? Heck next week?

post #5 of 11

Looks GREAT!

Happy smoken.

David

post #6 of 11
Thread Starter 

would love to make them every day... but have to work and no time to smoke on those days

post #7 of 11

  Nice bark color and smoke ring!

 

  Mike

post #8 of 11

^ same as above, really nice ring and bark. 

 

Did you foil it?

post #9 of 11

WOW looks great.

 

I would be curious to hear what your secret was

post #10 of 11
Thread Starter 

i did not use foil until i took it off the smoker and left it wrapped for 30 minutes. I really have no secret i just maintained the tempature between 200-250 and put it on the far side away for where the side fire box connected to the grill. I left the meat prob in throughout the whole cooking process. I have a wireless thermometer. and i let it do its thing. I only have had the smoker for about a month. I like challenges and decided after smoking the wings a few times and the whole chickens to just give it a go. The only thing i would do differently next time is let it rest for a whole hour maybe and hour and a half.

post #11 of 11
Leave your thermometer in the meat while resting ....once it hits 177 or lower slice away .... Or dble wrap in foil for in the cooler foe a later slice !
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First smoked Brisket