My first brisket

sacsmitty

Newbie

Jul 13, 2015

24

12

Rocklin, CA

• Aug 5, 2015

• #21

 

bernarc

Fire Starter

Original poster

Thread starter

May 24, 2015

34

15

K-W, Ontario

• Aug 5, 2015

• #22

I smoked at around 250. I stalled at 170 about six and a half hours in. Wrapped it and got it up to 200 after another hour and a half. I then let it rest for close to an hour. So it was about nine hours for everything.

 

sacsmitty

Newbie

Jul 13, 2015

24

12

Rocklin, CA

• Aug 5, 2015

• #23

bernarc said:

I smoked at around 250. I stalled at 170 about six and a half hours in. Wrapped it and got it up to 200 after another hour and a half. I then let it rest for close to an hour. So it was about nine hours for everything.

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Thanks for the info.

That was relatively quick.  I'll say it again, nice work. :)

 

bernarc

Fire Starter

Original poster

Thread starter

May 24, 2015

34

15

K-W, Ontario

• Aug 5, 2015

• #24

Thank you very much for all the kind words.

 

mr roos

Newbie

Jul 23, 2015

15

10

• Aug 6, 2015

• #25

Looks delicious. Would be great with some home made BBQ sauce. Congrats!

 

bernarc

Fire Starter

Original poster

Thread starter

May 24, 2015

34

15

K-W, Ontario

• Aug 6, 2015

• #26

Thank you.

You know, I'm not much of a sauce guy. Even when I use some, I like very little of it.

I try to make homemade sauce when I can. Got any good recipes? I know there are a lot on here, but it's almost overwhelming.

 

aggie94

Smoking Fanatic

Jan 31, 2014

335

29

Texas

• Aug 6, 2015

• #27

I have an old one I used at a recent family reunion and I was surprised how popular it was.  Those half a century old or older may remember the creator.  It was Walter Jetton, President LBJ's personal barbecue man.

1 cup tomato ketchup

1/2 cup cider vinegar

1 teaspoon sugar

1 teaspoon chili powder

1/8 teaspoon salt

1 1/2 cups water

3 stalks celery, chopped

3 bay leaves

1 clove garlic

2 tablespoons chopped onion

4 tablespoons butter

4 tablespoons Worcestershire sauce

1 teaspoon paprika

Dash of black pepper

Bring to a boil, simmer 15 minutes, and strain.

 

Last edited: Aug 6, 2015

• 

Reactions: canuck38

gotsmoke80

Fire Starter

May 30, 2015

46

16

Blaine, Washington

• Aug 7, 2015

• #28

mine is pretty similar to the above that has been handed down.  We add a few changes but alas similar none the less.

 

bernarc

Fire Starter

Original poster

Thread starter

May 24, 2015

34

15

K-W, Ontario

• Aug 7, 2015

• #29

The only homemade BBQ sauce I've made is a few variants on the "number 5" sauce.

Does anyone add any liquid smoke to their sauces?

 

sauced

Master of the Pit

Aug 9, 2015

1,802

176

New Jersey - Exit 9

• Aug 13, 2015

• #30

paul6 said:

 
My 1st Brisket had the texture of a Tractor Tire !!!! Yours looks much Better !!!!

Click to expand...

lol.....mine did too!!!! Nice job, looks delicious!!! Next time make enough for all of us!! 

 

bernarc

Fire Starter

Original poster

Thread starter

May 24, 2015

34

15

K-W, Ontario

• Aug 13, 2015

• #31

Will do!!!