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First Brisket of the Season. Plenty of pics!

post #1 of 15
Thread Starter 
Another beautiful day in sunny Buffalo!

Firing up a chimney of lump.





I picked up this 15lb Brisket. I'll trim off part of the flat for a future smoking. It cooks more evenly and there is more than ample meat.



Rubbed up with "big bad beef rub" collected from another site.

I'll be injecting it with a broth mix before it hits the grate.





On the grate. Some Hickory added to the fire





I'll bring this up to 155 internal. Then tightly foil till it hits 200.

I'll check back with a peek before foiling!
post #2 of 15
What wood you using for smoke? Planning any burnt ends?drool.gif
post #3 of 15
Thread Starter 
Hickory. I don't think I'll get to the burnt ends.
post #4 of 15
Thread Starter 
Up to 156 into the foil to 200.



post #5 of 15
:droolThat's a beautiful looking chunk of beef!!drool.gif
post #6 of 15

Looks Good   Mmmmm    making me hungry

 

Gary

post #7 of 15
Thread Starter 
It's done! Very juicy and deliscious!







With some nice mac and cheese

post #8 of 15
Looks great! I've found that some cheapo sesame seed sub buns are great for brisky sammiches!drool.gif
post #9 of 15
Man oh man, that looks fantastic. It's a good thing I already ate today otherwise I'd be up late tonight trying to duplicate this. Thanks for sharing and thanks for the pics.
points1.png
-Ryan
post #10 of 15
Thread Starter 
Those are Costanzo Rolls, the holy grail around here!
Quote:
Originally Posted by b-one View Post

Looks great! I've found that some cheapo sesame seed sub buns are great for brisky sammiches!drool.gif
post #11 of 15

Nice Job,   Looks great to me   points1.png

 

 

Gary

post #12 of 15
Great job Smokey. I bet that cooking sure made you popular at dinner time!

Looks incredible.

Bryce
post #13 of 15

Looks great!  Job well done.

post #14 of 15

Wow that close up shot is just perfect! Does not look dry at all...great job!

post #15 of 15
Thread Starter 
Quote:
Originally Posted by knifebld View Post
 

Wow that close up shot is just perfect! Does not look dry at all...great job!

 

 

No not a bit dry. I think the key is pulling it at just the right point. I poked it at 195 and felt it needed a little more at 200 that poker slide in effortlessly in several spots, so into the cooler for a 1 hour nap.

 

Just fed 4 of the fellows at work leftovers and those slices just practically dissolve in your mouth. They liked it!

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First Brisket of the Season. Plenty of pics!