Brisket

jcswmo

Newbie

Original poster

Jan 9, 2016

8

10

Table Rock Lake SW MO

• Jan 17, 2016

• #1

Smoked first brisket yesterday. Trimmed brisket 5 pounds. Put on at 8:00AM thinking it would be done late afternoon. Wrong. Was at 175 when I pulled it at midnight. 1 hour in 250 oven then 4 layers of foil to rest. Sampled this morning and it turned out great.

Image

• jcswmo
• Jan 17, 2016

 

inkjunkie

Master of the Pit

Nov 25, 2014

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50

• Jan 17, 2016

• #2

How heavy was it?

 

timstalltaletav

Smoking Fanatic

Nov 8, 2012

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Llewellyn PA aka God's Country

• Jan 17, 2016

• #3

16 hours for a 5# brisket seems long. What was your smoker temp?

 

dukeburger

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Oct 4, 2009

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Sylvan Lake, Alberta

• Jan 17, 2016

• #4

That looks like it was worth the wait!!

 

jcswmo

Newbie

Original poster

Thread starter

Jan 9, 2016

8

10

Table Rock Lake SW MO

• Jan 17, 2016

• #5

Yeah, I thought so too. 215 for first 6 hours then 235 after that.

 

crankybuzzard

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Jan 4, 2014

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Montague County, TX

• Jan 17, 2016

• #6

JCSWMO said:

Yeah, I thought so too. 215 for first 6 hours then 235 after that.

Click to expand...

Looks like your temp was too low. I start at 225-230 and after the wrap, I bump to 250 or so.

Still, looks like you got a good meal from it!

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Jan 19, 2016

• #7

That's one of the best looking briskets I've seen. Whatever you did it sure worked well.

Al

 

jcswmo

Newbie

Original poster

Thread starter

Jan 9, 2016

8

10

Table Rock Lake SW MO

• Jan 19, 2016

• #8

Thanks, Al. The extended cook time must have made a difference. Was very delicious.

JC