or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › My 2nd brisket
New Posts  All Forums:Forum Nav:

My 2nd brisket

post #1 of 6
Thread Starter 
Hi all,

This weekend I made my 2nd attempt on brisket and this time the results were better, at least both me, my family and the friends visiting thought that.

It got approx 13.5 hours in the smoker.

I followed the Jeff Phillips' latest guide, at least most of the way and then made my own rub. Thanks Jeff :)



Yellow mustard added



My rub has been added and I had resting for some hours to reach ambient temperature.







As you can see I managed to make burnt ends as well, they were really good.



Made the bend test as well :)

I have made a log of the entire cook, so I can practice and be better :)
post #2 of 6
All I need to say is, you've found the sweet spot!

Keep on keeping records, and do it again!

Great work! points.gif for your success and dedication!
post #3 of 6
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

All I need to say is, you've found the sweet spot!

Keep on keeping records, and do it again!

Great work! points.gif for your success and dedication!

Thank you so much CrankyBuzzard, what smoker are you using, because I need to scale up as my Weber Smokey Mountain is too small :)
post #4 of 6
It really does look great. Much respect because I always let my brisket get away from me and it ends up overcooked. Yours looks perfect!
post #5 of 6
Quote:
Originally Posted by Freiesleben View Post

Thank you so much CrankyBuzzard, what smoker are you using, because I need to scale up as my Weber Smokey Mountain is too small :)

I'm not gonna be much help for brands of smoker.... I have 2 off sets, both home built, a large vertical, again home built, and my little electric smoker that is also home built....

As for your upgrade, what type do you want? Electric, stick burner, propane, etc.?

We can help for sure!
post #6 of 6
Thread Starter 
Thanks worktogthr, what do you do when making your brisket, the most important at least as I realized is to have the temperature probe(I am using the Maverick) in the flat, as that is the one which needs the longest. I can send you a PM with my log if you want :) Actually the thing I will try the next time is to have two probes in, and when the point is finished I will divide that from the flat, make burnt ends ready of the point and then make the final cook of the flat.

CrankyBuzzard, I have actually been considering making my own smoker as well, but I need too much tools to do that. Do you have some pictures of your home built smokers.
What I am looking at currently is a gravity feed smoker, like Stump's. But I do not really get how much better that is from his other variable burn pattern smokers, except for the prices is quite much different. I have been looking at off set smokers as well, but as I understand it they are fairly difficult to control and uses a lot of fuel.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › My 2nd brisket