or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 4th of July Brisket
New Posts  All Forums:Forum Nav:

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* 

Richie

http://www.smokingmeatforums.com/t/248584/wsm-with-another-brisket#post_1581392

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


Sent from my iPhone using Tapatalk
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.

5972bace0963d07d6eb69dadcbd52c8c.jpg
Another view of cut

895eba1de561d768de5f80d2df22bb8b.jpg
Amnps only burned 1 leg of pellets 😠
9660987886abb24d77979dd0bbcba4bf.jpg
Just before cutting
d3f7065123a01fa91bee07cd40556144.jpg
Rub I used
20ed2bc361128196829c8bc29bfd1e27.jpg


Sent from my iPhone using Tapatalk
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.

Richie

post #9 of 9

That's a beauty for sure!

 

Al

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 4th of July Brisket