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Brisket Smoke 5/1/16

post #1 of 11
Thread Starter 

have not published anything in a long time, so i though i would do something. bought a brisket 6-8 pound er from food lion. so i put it in a brine, first time i have ever brined

a brisket. my brine is

1/2 cup of apple cider vinegar

1/2 cup of apple juice

1 tbsp salt, pepper, onion powder. garlic powder

1 tbsp sugar in the raw

1 tbsp roasted garlic

 

then i put my rub on, rub is salt and pepper, and a little tenderizer

 

then got the smoker settled down at 200-225

 

then put the brisket on the smoker until internal temp reached 158-165, then i foiled the brisket (TIGHT)


along with some DOGS, anyone thats never had smoked dogs are really missing out on some chefs eats while smoking....

 

So the internal temp of the foiled brisket reached 190-195 so i pulled it out to rest for a while.

 

sliced it up, and here it is.................

 

 

 

 

pretty darned tastee.......

 

 

 

 

 

 

THANKS FOR LOOKING,

Danny Lang

post #2 of 11
Looks awesome man, very nice ! I owe ya a point as I guess I'm over my limit today !
post #3 of 11

Great looking brisket!

 

Nice smoke ring!

 

Al

post #4 of 11

Danny that looks great nice smoke ring too. Points

Richie

post #5 of 11
Thread Starter 

richie thanks, thats great coming from an experienced smoker like you, again thanks

dannylang

post #6 of 11

Nice looking piece of beef!

 

Disco

post #7 of 11
Nice...
post #8 of 11
Thread Starter 

tropics thanks for the point

dannylang

post #9 of 11
Quote:
Originally Posted by dannylang View Post
 

tropics thanks for the point

dannylang

Dan I thought you did a fine job,I did one last week in my WSM

Richie

 

http://www.smokingmeatforums.com/t/246237/bbq-guru-in-charge-of-brisket

post #10 of 11
Thread Starter 

tropics i cheched out your post, i liked the way you put the carrots and onions under the brisket, did it add extra flavor? nice looking beef buddy.

dannylang

post #11 of 11
Quote:
Originally Posted by dannylang View Post
 

tropics i cheched out your post, i liked the way you put the carrots and onions under the brisket, did it add extra flavor? nice looking beef buddy.

dannylang

Not to the meat bur the au jur was fantastic

Richie

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