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Brisket Round 2.... FIGHT!

post #1 of 16
Thread Starter 

Second attempt at conquering the brisket, last one didn't turn out that great a few weeks ago. So I'm up at 5am for my revenge.

I injected the 6.36lb brisket flat and let it sit for 12hrs.

 

 

The rub

 

The setup, hickory and peach.

 

Brisket getting acquainted with it's home for the next 8-10hrs. 

 

Some early morning TBS!

 

Letting the brisket get some early smoke, keeping it around 275F

once it gets up to temp.

 

 

Thread is live, I'll update as things happen.

post #2 of 16

good luck cant wait to see

post #3 of 16
Thread Starter 

Well it is cooking WAY faster than anticipated so I just wrapped to color, no stall what so ever. I might have to keep this warm in a cooler for quite a while, lol.

 

 

post #4 of 16
Thread Starter 
Well it's done, passed the probe test at 195F. Hopefully I can keep it hot until dinner in the cooler. Atleast I know not to start it so early next time. I'll post final pics when I slice it.
post #5 of 16
Good luck Brandon!
post #6 of 16

Sure hope it's perfect for you all !!!

post #7 of 16
I've learned with brisket to cook the day before and reheat. Pork somewhat behaves but the day you say the brisket will be done in 12 hours it will take 18 and the time you give it 15 it will be done in 8.

I have done some great briskets and some somewhat tough ones from not giving it enough time but I have never had a bad brisket.
Edited by JeepDiver - 7/14/14 at 5:17am
post #8 of 16
Thread Starter 

Well I can say it turned out awesome, I finally beat the brisket. There was nothing left of it after dinner, everyone agreed it was great. Incredibly moist and tender, atleast 1000 times better than the one I made 3 weeks ago.

 

 

 

post #9 of 16

Congrats!

 

Briskeis can be tricky!

 

Took me a few times to get the hang of it.

 

Good luck and good smoking.

post #10 of 16

looks great , nice smoke

post #11 of 16

That is beautiful Brandon! Nice job...did you do anything different this time vs. your last attempt?

post #12 of 16
Thread Starter 
Quote:
Originally Posted by knifebld View Post
 

That is beautiful Brandon! Nice job...did you do anything different this time vs. your last attempt?

 

Thanks! And yes, actually did quite a bit different. I injected, cooked it hotter for less time and used a different rub. 

post #13 of 16

What temps did you smoke at this time? I do mine at 225F and noticed you were holding your temps on this one at 275F, what temps where you keeping your first brisket at?

post #14 of 16
Thread Starter 
My temps this time ranged from 275-290F. The first time I kept it at 225F. I'm not sure if the higher heat made too big of a difference I think most of what made it better was the injection.
post #15 of 16
Quote:
Originally Posted by brandon91 View Post

Well I can say it turned out awesome, I finally beat the brisket. There was nothing left of it after dinner, everyone agreed it was great. Incredibly moist and tender, atleast 1000 times better than the one I made 3 weeks ago.









Nice smoke man, very nice lookin brisket ! kewl.gif
post #16 of 16
Quote:
Originally Posted by brandon91 View Post
 

 

Thanks! And yes, actually did quite a bit different. I injected, cooked it hotter for less time and used a different rub. 

That looks amazing! Want to share the rub and the injection juice?

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