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First Brisket Smoke

post #1 of 5
Thread Starter 

Got a 6 lb. flat from Sam's club and injected it with beef stock, Worcestershire , and rub, and rubbed it with a brisket rub as well as salt and pepper. Smoked it for just under 6 hours till it hit about 196 internal, it looks nice, will see how it tastes when I slice it. I used hickory, cherry, and a oak for the wood.




post #2 of 5

Did you burn Wood or Charcoal?

post #3 of 5

Looks great on the outside!!!




Got any shots of the inside?



post #4 of 5
Thread Starter 
Originally Posted by Schmitzmoke View Post

Did you burn Wood or Charcoal?


I started the pit with a half chimney of charcoal, just to get the splits burning, then it was wood all the way. It turned out pretty good, not as tender as I was hoping for but the flavor was good. The temps ran a bit higher than I would have liked, but overall I'm happy for my first brisket.





post #5 of 5

I did my first Brisket yesterday in a WSM.  All was going well until the Brisket hit 160.  I covered it and even thought the temp stay just about the same in the smoker  the rate that the meat temp went up  began to slow to going up only four an hour.  I pulled it out and finished it in the oven. There is no doubt that the Brisket can be a problem child. I might explain this to my not keeping an eye on the water pan because when I pulled the brisket out of the smoker the pan was dry. I will be more watchful next time and by the way the Brisket was very good but it should be for a full days work.  I'm glad I like chicken too.

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