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My first Brisket

post #1 of 7
Thread Starter 

Well, here goes nothing...

 

Been reading numerous threads to get an idea, etc.. Here is what i have done so far

 

SPOG with red pepper as the rub

Oregano, Parsley, Worcestershire sauce, beef broth and a sweet pepper blended up and used that as my injection. (prob overboard but favors we like)

Smoking with Cherry wood pellets.

 

Going to let it sit at 230 till IT is 170

Then move to a Foil tin with water, apple cider vinegar and wrap it well.  Should i add any additional rub?

Once that hits around 195-200  Pull it out, cut the burnt ends, cut the flat,  wrap in foil and a towel and drop it in the cooler for any hour

 

Sounds good?

 

Couple of questions

When i go to move it to the tin and seal, should i add any additional rub?

also, do i need to put it in a cooler if im already going to seal it in the foil tin?

 

Appreciate all the feed back

Thank you

 

 

 

 

 

 

 

 

post #2 of 7

Maybe the photo's are not showing the brisket very well, but it looks to me like a brisket flat. No point for burnt ends. If that is the case then just wrap it at 170 & start checking it around 195 with a toothpick for tenderness. Sometimes they are done at 195, sometimes 205, or even 190.  If the toothpick goes in with no resistance, then it's done. You can put more rub in the foil if you want, it will add to the flavor. When it's done you can just leave it on the counter in the foil to rest for an hour before slicing.

 

Please let us know how it turns out!

 

Al

post #3 of 7
Thread Starter 
You're right, it is a brisket flat. No burnt ends on the flat?
It's 7lbs so I'm thinking 6 hours til I get IT off 170.

Appreciate all the advice
post #4 of 7
Thread Starter 


4hrs in
IT @ 155
post #5 of 7
Thread Starter 
At IT OF 171. Some water, apple cider vinegar and into the tin foil, wrapped well


post #6 of 7
Looking pretty good! Curious how long it takes to finish
post #7 of 7
Quote:
Originally Posted by dmighty View Post

You're right, it is a brisket flat. No burnt ends on the flat?
It's 7lbs so I'm thinking 6 hours til I get IT off 170.

Appreciate all the advice

 

 

Sorry I didn't see this until just now. If you try to make burnt ends with the flat they will be dry. The point has a lot more fat in it so when cubed & put back on the smoker to cook more they don't dry out.

 

Any way how did the brisket turn out?

 

Al

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