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Sunday brisket

post #1 of 14
Thread Starter 
Got this on about an hour and a half ago. Left it alone for about 20 minutes and came back from the bath house to billowing smoke. Grease fire! Temp was almost 400 but I finally got it back down to 250-275 with minimal damage to the meat.
post #2 of 14
Thread Starter 


Pic wouldn't load for some reason.
post #3 of 14

Keep us posted as to how it turns out.

Happy smoken.

David

post #4 of 14
Thread Starter 
I hope it's done in time. The person I'm cooking it for wants to eat at 3, so maybe it'll be done around 1.
post #5 of 14
Thread Starter 
4.5 hours in and the flat IT is at 163. I might be ok!
post #6 of 14

Keep us posted

post #7 of 14
Thread Starter 
Pretty sure I hit the stall. I'll give it 30 minutes and then wrap just to make sure it gets done.
post #8 of 14
Thread Starter 
Wrapped about 30 minutes ago and temp is at 184. Forgot to take a pic when I wrapped.
:(
post #9 of 14

Gotta have some pics !!!

 

Gary

post #10 of 14

:popcorn

post #11 of 14
Thread Starter 
Sorry. Got busy when my neighbor came over and asked me to smoke some salmon since I had the smoker going. Total cook time was 8.5 hours. Even thought the temp hit 204 at 7 hours, there were a couple of spots that weren't as tender as I wanted them.



I know this is piece is small but I've been whittling away at my cut before I could take a pic.
post #12 of 14

That's a quick smoke for a brisket. Nice smoke ring.

 

:Looks-Great: 

post #13 of 14
Looks good Gunny!
Fantastic job today.
-Ryan
post #14 of 14
Thread Starter 
Quote:
Originally Posted by DukeBurger View Post

That's a quick smoke for a brisket. Nice smoke ring.

That's kinda what I was thinking too, but the tenderness don't lie!

Looks-Great.gif  
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