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Getting ready to do my first brisket tonight...

post #1 of 11
Thread Starter 
Well I bought 3 briskets. 2 from a butcher and one, from Kroger. I'm going cook the Kroger one first to learn on lol. ...grill is cleaned and ready. Woot.

Any last minute tips? I was just gonna run with a basic rub, salt, pepper, garlic little cayenne and a touch of dark Brown sugar. No injection. Hoping,this doesn't kill me in the end.

Plan is too cook at 225-250 until I reach an internal temp of about 160ish, pull and wrap in juices from juice tray.

Thoughts? Oh yeah... Apple wood.
post #2 of 11

Sounds good , except . I would leave the B.Sugar off . Too much Bark :icon_exclaim: Sugar will burn with the length this will be in , use turbinato Sugar the last hr. for glaze .

 

Go with your temps. for one hr. , probe and shut the lid , until it gets to  your temp.  "NO" peeking :icon_exclaim:   Feed , watch smoke , watch CC temp. and IMT .

 

Have fun and as always . . .

post #3 of 11

Salt....Pepper......onion.....garlic  (SPOG)  I use these spices and will usually rub down the brisket with Worcestershire sauce (thick)

 

Yummmmmy

 

Scott

post #4 of 11
Thread Starter 
Thanks guys. I got a tip last night from an old,neighbor to use worsetrchire sauce as well... I should've checked this. I did use a tablespoon of Brown sugar in my rub. But the rest was what was posted. I hope it turns out good.

Thanks guys. Pit is heating now, meat is prepped and waiting on the counter.

9be95eb62eac26fb592cd6b6fa745b6c.jpg
post #5 of 11
Thread Starter 

bout an hour into the cook, was checking thermometers against each other.  Looks pretty good. so the lid probably wont open again for a couple hours.

 

 

post #6 of 11
Thread Starter 
Woot4a0dd06c56a77829671e327dbcde29d7.jpg
post #7 of 11
Thread Starter 

going through alot of fuel today, pretty chilly around 45*  seems i'll be adding coals in about an hour.  Thats about 1.5 hours sooner then normal.

post #8 of 11
Thread Starter 
I'm going to wrap this thing soon and transfer to oven to finish off. Was thinking off putting some beef broth and a little shake rub in the wrap with the meat. Thoughts?
post #9 of 11
Thread Starter 
4 hours. Gonna,wrap it,now and take a nap. 95fde751bc8eb4aa057b23ca9a3cb28c.jpg
post #10 of 11

Looking good. Hope it turned out good..

post #11 of 11
Thread Starter 

Thanks man, ill be sure to post some picks of the cuts when i unwrap it.  Its been wrapped on the counter for about 45 mintues now.  Its gonna end up resting about 2.5 hours as I last minute threw some ribs in and they wont be done for about 30 minutes later after a 2 hour rest on the brisket.  I may cut it in half with about half hour left and make some cubes on the grill and wait to slice the flat until its all done.

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