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Saturday Brisket

post #1 of 9
Thread Starter 

Yesterday even though the weather forecast here was for rain, I had made a commitment 

to prepare a Brisket for a friends birthday party. 

 

 

I put the brisket on my Weber Smokey Mountain over hickory wood

chunks. I brought the WSM up to 250 deg and it ran rock solid at that

temp for 12 hours. I ran it with a full water pan.

 

I pulled it off the WSM at 5:00 pm and put it in my cooler wrapped in 

bath towels to hold for the party. At 8:00 pm I pulled it out to slice it up.

 

 

 

It was a bit of a chore today with the weather but the end product was fantastic.

post #2 of 9
That's one of the best looking briskets I've seen posted on this forum. Great job!!!!! Did you foil it or just let it roll naked?
post #3 of 9

2thumbs.gif It doesn't get any better than that! Great job!

post #4 of 9
Thread Starter 
Quote:
Originally Posted by D-Train View Post

That's one of the best looking briskets I've seen posted on this forum. Great job!!!!! Did you foil it or just let it roll naked?

 

It was foiled. At about 9 hours in. I put beef broth in the foil.

post #5 of 9
Fine job, sir!!!!!
post #6 of 9
Looks-Great.gifWOW !!!! icon14.gif !
post #7 of 9

That looks awesome, I'm hoping the one I got on comes out 1/4 looking good as that hah!

 

What temp did you foil it up at?

post #8 of 9
Thread Starter 
Quote:
Originally Posted by beerwagon View Post
 

That looks awesome, I'm hoping the one I got on comes out 1/4 looking good as that hah!

 

What temp did you foil it up at?

 

Foiled at 170 deg, took it to 195 deg then pulled out of the smoker and wrapped. Temp rose to 200 deg in the first hour

in the cooler. from there it dropped to 190 deg over the next two hours. I sliced it at that point. 

post #9 of 9

Great looking brisket!

 

Disco

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