Brisket Round 2.... FIGHT!

brandon91

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Original poster

Mar 10, 2014

281

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the pit

• Jul 13, 2014

• #1

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

photo1.jpg

• brandon91
• Jul 13, 2014

The setup, hickory and peach.

photo2.jpg

• brandon91
• Jul 13, 2014

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

photo3.jpg

• brandon91
• Jul 13, 2014

Some early morning TBS!

photo4.jpg

• brandon91
• Jul 13, 2014

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

once it gets up to temp.

photo5.jpg

• brandon91
• Jul 13, 2014

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

 

Last edited: Jul 13, 2014

james1nc

Meat Mopper

Apr 11, 2014

271

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jacksonville N,C

• Jul 13, 2014

• #2

good luck cant wait to see

 

brandon91

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Mar 10, 2014

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the pit

• Jul 13, 2014

• #3

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.

1.jpg

• brandon91
• Jul 13, 2014

2.jpg

• brandon91
• Jul 13, 2014

 

brandon91

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Mar 10, 2014

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• Jul 13, 2014

• #4

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.

 

gaffney982

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Jun 26, 2014

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• Jul 13, 2014

• #5

Good luck Brandon!

 

aceoky

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Jul 7, 2014

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• Jul 13, 2014

• #6

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

 

jeepdiver

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Jul 16, 2007

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Highlands Ranch, CO (South Denver)

• Jul 13, 2014

• #7

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.

 

Last edited: Jul 14, 2014

brandon91

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Mar 10, 2014

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• Jul 13, 2014

• #8

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.

123.jpg

• brandon91
• Jul 13, 2014

photo3.jpg

• brandon91
• Jul 13, 2014

photo2.jpg

• brandon91
• Jul 13, 2014

 

Last edited: Jul 13, 2014

venture

Smoking Guru

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Aug 1, 2008

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Central California

• Jul 13, 2014

• #9

Congrats!

Briskeis can be tricky!

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

Good luck and good smoking.

 

james1nc

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Apr 11, 2014

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jacksonville N,C

• Jul 13, 2014

• #10

looks great , nice smoke

 

knifebld

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Mar 10, 2014

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Valleyfield, Quebec

• Jul 14, 2014

• #11

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

 

brandon91

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Mar 10, 2014

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• Jul 14, 2014

• #12

knifebld said:

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

Click to expand...

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

 

knifebld

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Mar 10, 2014

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Valleyfield, Quebec

• Jul 15, 2014

• #13

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?

 

brandon91

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• Jul 15, 2014

• #14

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.

 

Rafter H BBQ

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• Jul 15, 2014

• #15

brandon91 said:

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.

123.jpg

• brandon91
• Jul 13, 2014

photo3.jpg

• brandon91
• Jul 13, 2014

photo2.jpg

• brandon91
• Jul 13, 2014

Click to expand...

Nice smoke man, very nice lookin brisket ! :kewl:

 

aceoky

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Jul 7, 2014

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• Jul 15, 2014

• #16

brandon91 said:

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

Click to expand...

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