First Brisket Smoke

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

glocksrock

Smoking Fanatic
Original poster
Jul 23, 2011
304
23
Charlotte, NC
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.



 
Last edited:
Looks great on the outside!!!

drool.gif


Got any shots of the inside?

Bill
 
Last edited:
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky