Preppin my brisket

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

huntsmoke41

Newbie
Original poster
Sep 25, 2014
22
10
Pennsylvania
24b06555fd7a65046bbabfacf15787f7.jpg
c5bce0ed2205f83dff45b2cf8534162d.jpg
61ddd35fe43fb7fedfdcf6e3b523d4ce.jpg

Picked up a 5.52lb flat brisket. Some Montreal steak seasoning and brown sugar processed into a dust, coated both sides and have been massaging the mixture into the brisket every half hour.
Gonna let her sit overnight and throw it into the cooker tomorrow.
More to follow.......
 
I have a bbq guru onyx oven, going for 225 oven temp with no charcoal, gonna try white oak and a bit of hickory wood. Thinking 4-6 hrs, then wrap it w foil for another approximately 2 hrs. Gonna give her another rub of dust tomorrow morning before the cook.
This is my first brisket attempt, but this recipe and method is what my cousin does and it's always amazing.
We will see..
 
eb0b17fb21170349bbec8d56eb5296ed.jpg
b054d0dddd41d2e6749936a847b29952.jpg

Sorry for the delay in posting the results.
I could cut the brisket with a fork. Doneness was perfect for my taste, I believe I went a bit heavy on the seasoning but it was still delicious!
The poppers turned out fantastic also.
So all in all, I'm pleased with my first brisket attempt!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky