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Sunday Morning Brisket

post #1 of 14
Thread Starter 

It's a beautiful Sunday morning, slight breeze and cottonwood floating in the air.  a blessing and a nightmare for allergy suffers and brisket lovers.  :)

 

Bought a nice 5.58 lbs of brisket  from Sam's, came home and prep-ed it with a nice Texas style rub, wrapped it and let it chill overnight to get happy happy.  :)  by 9:00 a.m. the coals were glowing nicely (250 IT)  and in the smoker the brisket went.  The neighbors are running to the stores now to get their own smokers.  (LOL jokes)  

 

Dinner in about 6-7 hours.....hopefully.

 

Now to sit back and enjoy the day (as soon as I go and take my allergy pill.:32:)

 

Happy Smoking and have a blessed day.

 

post #2 of 14
I'm in, lookin great so far !

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post #3 of 14
Might want to go a little hotter for 6 to 7 hour dinner time. Remember you want to wrap and rest that thing with a little liquid for at least an hour or two. Welcome to the forum and best of luck.
post #4 of 14
Quote:
Originally Posted by geerock View Post

Might want to go a little hotter for 6 to 7 hour dinner time. Remember you want to wrap and rest that thing with a little liquid for at least an hour or two. Welcome to the forum and best of luck.


X2!!!   Happy smoking!

post #5 of 14
Thread Starter 

Thank you guys for your input, it's appreciated more than you know.  

 

The temp is still running consistent at about 220-225F so far  and the meat temp in the thickest area is 151 so far.

post #6 of 14

Alomost to the STALL.  Don't panic when the temp stops rising.  Can stall for 2 hours.  You are doing fine!!!

post #7 of 14

:pepsi:Cant wait to see the end of this one!!

post #8 of 14
Thread Starter 

People are out for their afternoon walks w/ their dogs and guess where the dogs stop, Right in front of the house.  LOL

 

1:00 and IT @ 176F smoker is at 225 -/+ a degree.    

 

 

Is this normal for a firebox?

post #9 of 14
Thread Starter 
The end result was outstand and juicy, tender and full flavor. Thank you than you thank you for the advice and encouragement. So glad we found this site.


post #10 of 14
Looks like a great job there. Great way to spend a sunny day.
post #11 of 14
You were playing around with us there, Greenie, hey. Acting like you hadn't a clue. Thats some serious finished product there. Very nice.
post #12 of 14

Nice looking brisket. Nice penetration too!

post #13 of 14
Quote:
Originally Posted by The Greenes View Post
 

It's a beautiful Sunday morning, slight breeze and cottonwood floating in the air.

 

You must have been in my neighborhood.

 

Nice job on the brisket!

post #14 of 14
Thread Starter 

YO G, I credit y'all that have shared your knowledge and experience with newbies like us and have taken the hard part out of this.  Believe me we were shocked that it came out as well as it did. :yahoo: LOL 

 

We both agree that a little longer and it would have been perfection for tenderness but it still was fork cutting tender for the most part just a couple of areas could have used a little longer in the smoker.  It was a good cut of beef.

 

The end piece was THE BOMB!!!! and I was nice and shared it with my husband.

 

Next he was to do chicken.gif.  Time to do some more studying on smoking chicken.  :)

 

Have a great week everyone.  :)

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