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First Briskets

post #1 of 10
Thread Starter 

If you've read my posts, you know I don't do just a Brisket or shoulder.  I do a whole pig or in this case, I did my first Brisket.  Well, I did 7 Briskets.  I have a large RF smoker and it tends to get used when we need a lot of meat for a large party. This time, again, I smoked for my brother for his company to thank a client.  This was not the ideal weather to smoke meat, cold, windy in Branson but is there ever a really bad time to smoke meat?




Prepped and ready to go at 5:00 AM.  Probably a little late for a 5:00 PM service.  


On the smoke




Red and green were chamber temps.  Middle probes in Briskets



about 4:00 185 degree IT.  Pulled and wrapped with HD foil and held in cooler for an hour before slicing.


Finished product.


Was glad it all turned out and I couldn't have done it without the expertise I have gained from this site.  Thanks to all the advise and help you all put into this site for us amateurs.

post #2 of 10



Is that your smoker in your avatar? Bigger pics?

post #3 of 10
Thread Starter 

That is my smoker but you have helped me realize that I have not put up pictures after all the mods.  I've also painted it, all black, but it still has quite a bit of work that I want to do to make it more usable



A picture of the smoker with a pig last spring.


post #4 of 10
If you have the room you might as well use it! Nice looking smoke!
post #5 of 10
Nice smoke ring on the Brisky! Also like the iGrill pic, you have some pretty even temps.
post #6 of 10
Great job! I'm jealous of your RF, but it gives me a new goal to save towards! points.gif
post #7 of 10
Way to load the smoker! Nice rig and nice smokes!
post #8 of 10

Wow, that Brisket Looks insanely tasty! And wow don't even get me started on that pig, that looks insane!

post #9 of 10
Thread Starter 

I'm very happy that my first Brisket (s) were good.  Not the time to be unsure of yourself but when called into action, I just can't let them down.

Thanks for the comments.  I must again say how grateful I am for the wealth of knowledge that this forum provides.  I do need to do quite a bit of work to the smoker so that I can better control the heat.  Right now, it takes constant monitoring.  I need to seal the CC door better so I don't lose so much smoke and heat out of it.  Losing heat this time of year is a big deal.  I need to improve the butterfly damper pretty desperately  but it does a pretty decent job for me.  


Since I truly am a glutton for punishment, I'm going to do the same thing next Thursday night for our company Christmas party.  Weather is actually supposed to be a little warmer but it will be an all night smoke since we eat at noon.  If you're in Branson and you smell delicious smoke, that's me :beercheer:

post #10 of 10
Them all night cooks are killer feeding the beast splits all night.
But we like pictures when we get up in the morning. Good Luck!
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