Smoking a Brisket for a friends Birthday Party.

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h2so4ca

Meat Mopper
Original poster
Dec 15, 2013
174
127
Seattle WA
A friend of mine called me a few weeks back and asked if I could smoke a brisket for her husbands birthday party. Well I said sure so here I am smoking a brisket for her. 


I picked up this nice 14 lb brisket from Cash and Carry yesterday. Trimmed it up a bit, applied my brisket rub ( Salt and Pepper)

tossed it into a hotel pan covered with foil and then into the fridge for 12 hours to rest.

I put it in the smoker at about 3:00 am at 225 deg over hickory wood. 


Here it is at the 4 hour mark. Pit temp 225 deg and an internal temp of 140 deg.

I'll let it run till I hit a internal temp of 170 -175 deg, then wrap in foil to a final temp of 190-195.
 
Seems to be coming along great man! 
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  I always use a toothpick to judge when my brisket is done - I've had them done at a lot of different IT's...
 
I have always gone by temp but I think incorporating a tooth pick test sounds like a good idea.

I keep records of all of my smokes so this is something I can add and see how it and temp compare.

Thanks. 
 
 
I have always gone by temp but I think incorporating a tooth pick test sounds like a good idea.

I keep records of all of my smokes so this is something I can add and see how it and temp compare.

Thanks. 
Try it out man. I've had brisket done anywhere from about 181* to 205*  Brisket is its own character & will be done when it decides it's good & ready to be done - not necessarily just because it reaches a certain temp... 
 
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