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

Brisket and fireworks

post #1 of 7
Thread Starter 
After a long time away, I've come back. Work for the last 2 years had been hectic to say the least, working 6 days a week, 10+ hour days. Been smoking a few things here and there of course. But since the 4th falls on a Monday and me actually getting it off, and Sunday being my only real day off, I decided to do a brisket. Bought a 14.5 pound packer, and separated the flat and point just to cut back on the cooking time. Got it smoking at 230° with some hickory and cherry wood.

And I don't remember how to attach images, a little help?
post #2 of 7
Quote:
Originally Posted by SmokinUT View Post

After a long time away, I've come back. Work for the last 2 years had been hectic to say the least, working 6 days a week, 10+ hour days. Been smoking a few things here and there of course. But since the 4th falls on a Monday and me actually getting it off, and Sunday being my only real day off, I decided to do a brisket. Bought a 14.5 pound packer, and separated the flat and point just to cut back on the cooking time. Got it smoking at 230° with some hickory and cherry wood.

And I don't remember how to attach images, a little help?

Click on the square box that looks like the sun/moon rising over mountains.
post #3 of 7
Thread Starter 
post #4 of 7
Thread Starter 
Damn, the flat is already done. Pulled it at 193°.
20160704_104525_zpsxgjivjw1.jpg
post #5 of 7

How long was that for the flat? I have a 9# flat going on hour 13 at 225.  IT is 195 right now, about to do the toothpick test. 

post #6 of 7

Looks delicious!

 

Nice & juicy!

 

Al

post #7 of 7
Thread Starter 


Didn't even have to cut into the point, so I saved it and will probably end up shredding it for sandwiches.

And that flat was done in like 7 hours. Surprised me at how fast it got done.
Edited by SmokinUT - 7/5/16 at 2:13pm
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket and fireworks