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Brisket mission accomplished

post #1 of 7
Thread Starter 
Smoked my first brisket Sunday into Monday found a 12 lb packer so I went for it. Grabbed a coffee rub, and some chunks of cherry wood and was ready to go.
Here it is about four hrs in
Let it roll unwrapped overnight after 13hrs it was only around 180 let it go for three more hrs. Unfortunately smoker dropped to 150 so brisket still needed a little more time but I was out of time. Wrapped it in a double layer of foil stuck it in the oven for 2 hrs at 210. My darling wife @bowlbqwifetook it out wrapped it in a towel and shoved it in a cooler. Several hrs later
Awesome! Left the fat on stayed juicy, cut it off when I ate it, great bark! Happy family
post #2 of 7
Great looking brisky!drool.gif
post #3 of 7
Looks tasty, good job!

drool.gif
post #4 of 7
Thread Starter 
Thanks b! I ve wanted to smoke a brisket for about five years it's why I wanted a smoker in the first place, but the thought of screwing up a double digit pound piece of meat held me back.
post #5 of 7

That's a beauty!

 

Nice job!

 

Except it looks like you cut it with the grain, instead of against it.

 

Much more tender if you cut it across the grain.

 

Al

post #6 of 7
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

That's a beauty!

Nice job!

Except it looks like you cut it with the grain, instead of against it.

Much more tender if you cut it across the grain.

Al
That was intentional that way I get to make it again with an idea to improve it lol
post #7 of 7
Quote:
Originally Posted by SmokinAl View Post

That's a beauty!

Nice job!

Except it looks like you cut it with the grain, instead of against it.

Much more tender if you cut it across the grain.

Al
That is all my fault. I just started to slice it, I wasn't thinking. When I realized how I was slicing I switched it up. I will say it was delicious😄.
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