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Never quit (Brisket)

post #1 of 12
Thread Starter 
I was all geared up for a bbq contest today but it was canceled. The brisket was thawed so just as well smoke it. I have struggled with brisket in the past but you guys always say never quit! For the brisket (15 #) I used McCormick Peppercorn & Garlic marinade which I injected and poured over it the night before. For rub I smeared on a little mustard the rubbed with Montreal Steak and some Steak salt. Pre heated my MES40 to 230 and lit the hickory/cherry pellets once up to temp in went the brisket. I also trimmed all the fat off before marinading and have it place on rack above my brisket. Brisket went in the smoker about 8 am.
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post #2 of 12

Looking good so far!

post #3 of 12
Good looking start.. cant wait to so it done ;)grilling_smilie.gif
post #4 of 12
I'm just envious of your trimming skills. When I trim I end up with a bunch of scraps of fat, not a nice big layer like that!
post #5 of 12
Thread Starter 
Quote:
Originally Posted by bwarbiany View Post

I'm just envious of your trimming skills. When I trim I end up with a bunch of scraps of fat, not a nice big layer like that!
Thank you! However I did not think I done a very good job. It took me about an hour.
post #6 of 12
Thread Starter 
Flipped brisket after 3 hours so fat could drip on both side.
atabameq.jpg
post #7 of 12
Thread Starter 
Put probe in at the 5 hour 20 minute mark temp is 152.
post #8 of 12
Looking really Good!!
post #9 of 12
Thread Starter 
Coming out of stall! Brisket is looking really good.
post #10 of 12
Thread Starter 
Had decent flavor but pretty dry and the flat is hard. Maybe I cooked to long? IT 205
post #11 of 12
Thread Starter 
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post #12 of 12
Thread Starter 
Warmed some brisket up for my dinner tonight. I think I need to reevaluate my thoughts this thing is pretty darn good.
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