Smoked brisket

  • 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.

sladewilson

Newbie
Original poster
Nov 20, 2015
21
17
San Antonio, Tx
Well, here goes nothing. My first brisket smoke on this smoker. It's a 9lb brisket. Just good Ol salt and pepper. Been keeping it(or trying to keep it at 275) put it in the smoker at 730 this morning.

View media item 442049
 
Last edited by a moderator:
Lookis like a good start!
popcorn.gif
 
The salt and pepper is good.  The post oak is good.  Heck even the little puddle is good.  

So did it turn out good???

B
 
Brisket turned out great. Everyone got seconds; even the kids that are usually picky. It took 8 hrs to get to 210 degrees. I wasn't trying to get that high temp. But it rested for 2 hrs. Everybody was hungry so I didn't get a chance to take the final pic. But here's a pic of the leftovers.
 
How in the world did you get a 9 brisket done in 8 hours? Last one I did was a 17 pounder that took 25 hours and I only went to 195 degrees.
Smaller briskets tend to cook faster all around. Plus running the smoker at 275 instead of 220 makes a huge difference. And if the smoker has good airflow it will cook faster also.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky