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Smoking a Brisket for a friends Birthday Party.

post #1 of 8
Thread Starter 

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.

post #2 of 8

 

 

Seems to be coming along great man!  thumb1.gif  I always use a toothpick to judge when my brisket is done - I've had them done at a lot of different IT's...

post #3 of 8
Thread Starter 

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. 

post #4 of 8
Quote:
Originally Posted by h2so4ca View Post
 

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... 

post #5 of 8
Thread Starter 

10 hours in and just about ready to foil.

 

post #6 of 8

 

 

Looking really good!  :drool

post #7 of 8
Thread Starter 

 

And the finished product ready to take a nap under some towels in my 

meat cooler/hotbox 

post #8 of 8

Yup that looks like it's gonna be great! Can't wait for the finish  :icon_mrgreen:

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