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Masterbilt Brisket

post #1 of 5
Thread Starter 

This is my 1st Brisket this year and only my 3rd overall. Any comments are welcome. I am doing a 13.21 lb( don't remember the grade but I did buy it at a restaurant supply house).I trimmed it and put a rub of Kosher salt and freshly ground peppercorns. I put it in the fridge for about 2 1/2-3 hrs. I took it out of the fridge and let it get to room temp. I got the smoker( Masterbilt 30) going. I initially set it for 225 but read in too many posts to go to 250 for the 1st couple of hours. I put on the hickory chips every 45-60 minutes, I must have put in chips 5-6 times maybe more. I used chips I soaked along with dry and got a nice smoke going. Keeping the vent fully opened. I put it in at 7:45 pm. Now it is Easter morning at around 9:30 (Up all night doing my Easter Bunny duties) and it is reading 189. I open it for the 1st time and spray it down with apple juice and put it back in, then to 188. I pull it out at 190,wrap it in foil, then wrapped in my grandsons Ninja Turtle bath towel, and finally in the cooler and that is where it will sit for 2- 1/2 hours.

The finished product


It came out very juicy with a good solid smoke line about 1/8". The point and the section of flat under it were just amazing. Couldn't upload pics of burnt ends for some reason.

post #2 of 5

Nice job!!


Great looking bark!



post #3 of 5
Thread Starter 

Thanks Al. The one thing I need to work on is my slicing. I slice it on the bias but when  get to the end of the flat it just falls apart. it works great because I end up with slices, pulled beef and burnt ends, BTW, were just amazing. Like they say, beef candy.

post #4 of 5

Great looking finished pic Lowrider.  Sounds like a successful brisket smoke to me.  Thumbs Up

post #5 of 5

Nice job!

Sure does look good from here!


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