Texas Brisket on the way QView

  • 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.
I used Jeff's Texas rub with a touch more pepper and Cheyenne.  I love that stuff and I like that its lower on the salt.

I need to move the thermometer...its reading 110 after an hour and this brisket was 6.5 lb - that's just not possible.
 
Foil at 170 or stay the course L&S (250 ish with a water pan)?  we are at 6.5 hours and the temp is 165...  My original plan was to try a foil at 165-170, but have never done this before.
 
it was my first use of foil on a brisket.  I like the outcome alot!  very juicy and tender with a bonus of a nice juice to pour and dip with!  I would do it again. here are the last two pics.

Just before foiling;


Just before consumption.

 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky