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4th of July Brisket

post #1 of 9
Thread Starter 

Hey all this will be a fun test.  First time doing a brisket and we are doing one at work.  Picked up a 9# Brisket already vacuum packet just needed to score and then cover with rub. 


Here it is resting comfortably in the fridge all wrapped up and ready to go on smoker at 1 am.  planning to eat around 5-6 pm tomorrow. Going to cook at around 275 F (hopefully weather will let me stay there) and pull around 200-210 F (pending toothpick test).





Will post more pics as the night goes along, going to have helper cooks while i sleep and then be back to work in mid morning. :icon_eek: 

post #2 of 9
Off to a fine start!popcorn.gif
post #3 of 9

Nice brisket you've got there! Nice rub.


Don't forget the money shots!


post #4 of 9

That sounds a little high on the temp IMHO, I did one last Wed. only took 11 hrs at 240* 


post #5 of 9
Thread Starter 
Yeah it stayed right around 255 and after 7 hrs at 170 it. Foiled and not finishing off to 205 eab2c11d16ce8a13839f14fe1cd6323a.jpg

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post #6 of 9
Thread Starter 
Final product. Not much smoke ring as I had a issue with my amnps and it suffocated and only burned maybe about 1.5 hours.

Other than that needed to spiritz or mop it to keep bark softer and not tough as nails.
Pulled after 11.5 hours hit 205 and put toothpick in and went in like butter. Pulled and let sit for 2 hours and still nice and warm. Great juice and very decent flavor profile.

Another view of cut

Amnps only burned 1 leg of pellets 😠
Just before cutting
Rub I used

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post #7 of 9
Nice smoke! When my brisket gets the desired amount of bark I want. I just wrap it in butcher paper and finish it.
post #8 of 9

Looks good from here.


post #9 of 9

That's a beauty for sure!



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