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Brisket on the third round

post #1 of 15
Thread Starter 
Starting my third go around with a brisket. Smoked a flat two weeks ago and it came out great. Now I am documenting this trimmed 7.5lb monster. Prepped with mustard and my own rub. Its about 5a.m. and she is smoking at 235 with a mix of mesquite and Apple chips. More pictures to come soon IMAG0644.jpg 1322k .jpg file IMAG0646.jpg 1219k .jpg file IMAG0648.jpg 1380k .jpg file
post #2 of 15
Good luck!!
post #3 of 15
Looks like it should be good! I've got one going right now too. With some ribs to go down later.
post #4 of 15

Keep us posted on your cook . . . Coffee.gif

 

May I suggest something . . . practice patience with this cut. Start at temp. , leave at temp. 

 

I don't wrap my Briskets and do wholes (10 to 14lb) ; cook @225*F and leave my lid closed (letting the probes keep me informed) and keep my Smoke  Blue .

 

  Blue smoke. . .

 

 leads to good Bark , and

 

 Patience leads to good bark and fall apart tender...

 

 

My friend ,Gary in Tyler can enlighten you , good man.

 

Have fun and . . .

post #5 of 15
Thread Starter 
About to pull it off. Temp at 203. Pictures coming soon.
post #6 of 15
Thread Starter 
Here it is. 10-1/2 hours at 235F. Letting it set for about a half hour. Only opened door once to add water to moisture pan.


post #7 of 15
Where are the sliced pics?? Looks great nice job!!
post #8 of 15
Thread Starter 
Here she is finished and devoured.


post #9 of 15

Came out nice! It's quite rewarding.

post #10 of 15
Thread Starter 
Thanks everyone. That's probably the best piece of meat I have pulled out of the smoker. yahoo.gif
post #11 of 15
Just as I expected, super tasty looking!
post #12 of 15

Nice Job, looks tasty

 

Gary

post #13 of 15

Looks like dinner to me.  Thumbs Up

post #14 of 15

Looks like there was some fine dining going on. Nice smoke, SN.

 

Disco

post #15 of 15

looks great.

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