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Brisket

post #1 of 8
Thread Starter 
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.

post #2 of 8
How heavy was it?
post #3 of 8
16 hours for a 5# brisket seems long. What was your smoker temp?
post #4 of 8

That looks like it was worth the wait!!

post #5 of 8
Thread Starter 
Yeah, I thought so too. 215 for first 6 hours then 235 after that.
post #6 of 8
Quote:
Originally Posted by JCSWMO View Post

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

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!
post #7 of 8

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

 

Al

post #8 of 8
Thread Starter 
Thanks, Al. The extended cook time must have made a difference. Was very delicious.

JC
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