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dampFire: First Successful Brisket - Q view always included =]

post #1 of 11
Thread Starter 

Hello there SMF friends (and buddies that will get here from facebook),

I have tried brisket before but did not come out that great.  I didn't depend on temps or anything...I just pulled it when it looked right after 7 or 8 hours...

I am no longer a novice and retrying "battle brisket".

 

9 pound brisket cut in half to fit in the smoker.

 

Rubbed and kept in the fridge for 2 days.

 

My rub: 4 cups brown sugar, 1 cup of coarse sea salt, 1/2 cup of garlic salt, 1 cup of paprika, 1/2 cup of garlic powder, 1/2 cup onion powder, 1/3 cup of chipotle powder

 

I used the same rub for some bone-in strip steaks...which came out amazing as well.

 

 

I smoked this guy at 210 degrees starting at 10PM that night, feeding the smoker every 2 to 3 hours. Wood of choice: Hickory.

 

 

At 170 it was pulled out around 9:30am. Covered it in tin foil and put it in a warmed oven for 2 hours...then sliced it up.

 

 

 

I plan on doing it again in a couple of weeks for a party I'm having...only thing I would different is after slicing brisket, go through and cut out any fat that is sometimes inside the brisket.

 

Thanks,

Chuck


Edited by dampfire - 3/20/14 at 1:16pm
post #2 of 11

Looks Great! Makes for a long night feeding the smoker every few hours, but looks like it was well worth it!!

post #3 of 11

Looks great!  How did it taste?  Don't have time to cook one, now I may have to go get a sandwich at local BBQ place.

post #4 of 11
Thread Starter 

Moist and juicy, Will try injecting next time with soy + worcester + beef broth....trying to get a bit more flavor.

post #5 of 11

Looks Awesome Chea !!! Great looking Bark!!

 

Note: If you inject it or temp probe it before 2 or 3 hours, you should get it from 40* IT to 140* IT in no longer than 4 hours. 210* Smoker temp probably won't do that.

 

 

Bear

post #6 of 11
Delicious looking brisket Chea...nice job!

Red
post #7 of 11
Doing a brisket this Saturday gonna try your rub.
post #8 of 11

Hello Chea.  GREAT looking brisket.  Keep Smokin!

Danny

post #9 of 11

Now that looks soft, juicy, flavorful, and amazing! Great job!!!!!!!!!! Cheers! - Leah

post #10 of 11

 

 

 

That is a tasty looking brisket  :drool  Looks like you nailed it - nice job man!  Thumbs Up

post #11 of 11
By the way your brisket looks great!
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