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My first brisket - Page 2

post #21 of 31
Nice job and congrats.
 
What temp did you end up smoking at and how long total?  You mentioned it stalled at a internal temp of 170?  Is that when you wrapped it in foil to get it up to 200?
post #22 of 31
Thread Starter 
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.
post #23 of 31
Quote:
Originally Posted by bernarc View Post

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.

Thanks for the info.

 

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

post #24 of 31
Thread Starter 
Thank you very much for all the kind words.
post #25 of 31

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

post #26 of 31
Thread Starter 
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.
post #27 of 31

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.

post #28 of 31

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

post #29 of 31
Thread Starter 
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?
post #30 of 31
Quote:
Originally Posted by paul6 View Post
 

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

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

post #31 of 31
Thread Starter 
Will do!!!
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