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My First Brisket!!!

post #1 of 7
Thread Starter 

The grill may be rough but this thing has fallowed me around west Texas, rig to rig, location to location for the last 4 yrs. this is my most loyal and best hand!!!!

4lbs. brisket flat, No injections just Texas Bros. rub.

small mod. 36'' pipe wrench to keep the door shut. you can't see in this pic but i also use a B.O.P.(blow out preventer) bolt to keep the fire box lid close. this grill has seen better days but i just can't part with it.

finally reached 170 degs. after about 6 1/2 hours at about 230 degs. ready to foil

Its done:drool:



Just want to say thanks to all who held my hand thru this first smoke and there will be many more to come hopefully!!!

post #2 of 7

What a great story in words and pics.  That vote of approval from your Little Guy is all you need.  Thanks for sharing.

post #3 of 7

Wow, that looks great!  I have yet to get that nice of a pink smoke ring on my briskets.  Good job.

post #4 of 7
Nice job. Love the cooker....love the results. Lots of times its good to keep those old friends around.
post #5 of 7

Nice deep smoke ring on there! Good job!


Did you put a glaze on it or is that just the natural juices from the wrapping?

post #6 of 7
Thread Starter 
Put texas bbq bros rub which I got from united supermarkets few hours before smoke and that's it looks better then it ate. When I first cut it it was juicy and amazing(or so I thought wife thought it was a bit strong) but soon after dried out bad. Think next time I will let it set longer. I let it set for about45 mins. Cause the family was hungry!
post #7 of 7

Brisket slices dry out very quickly unfortunately. I wait till i'm ready to serve plates before cutting it. Yea i do a minimum of 1 hour of rest time, wrapped in foil, towels and in a cooler. Just tell the family its not done yet :)

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