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Finally brisket done right.... 3rd try

post #1 of 17
Thread Starter 
well after 2other not so successful tries I think I hit it long

My new GMG is amazing

Tender pull apart brisket. Look at the smoke ring! sausage.gif

post #2 of 17
Looks great! Nice smoke!

Points!
post #3 of 17
Looks great, but I can barely see a smoke ring.biggrin.gif
post #4 of 17
So what all did you put in your rub?
post #5 of 17
Thread Starter 
Pretty basic
Black pepper
Himalayan pink salt
Onion powder
Garlic powder

Also injected some beef broth
post #6 of 17
Quote:
Originally Posted by Foxvalleysmoker View Post

Pretty basic
Black pepper
Himalayan pink salt
Onion powder
Garlic powder

Also injected some beef broth
So, about that Himalayan pink salt...are you sure it was actually Himalayan salt? And not some sort of curing salt? Because that smoke ring looks really huge and pronounced, the way the fake smoke rings are when you use cure or Tenderquick.
post #7 of 17

That is one beautiful looking brisket!!

 

Point worthy for sure!

 

Al

post #8 of 17
Thread Starter 
Yes it's actually real pink salt. No cure salt here. Been using it for a couple y are now on other foods. Wife gets mad when I use it since its pricy.
post #9 of 17
Thread Starter 
false

Thanks. I'm loving the new GMG it's so easy to control now vs my old propane unit. Looking forward to smoking more.

Now need to find a good insulating blanket for cold weather smoking.
post #10 of 17
It's a beauty. You did a great job.. I hope mine looks as good.. well I will Know in a few hours after the resting in the cooler..
post #11 of 17
Looks like you nailed it for sure.
post #12 of 17

That looks good - I was curious about the smoke ring too. How long was the smoke?

I don't inject my brisket, it makes it taste like pot roast - the Brisket flavor is unique and best not covered up. IMHO

post #13 of 17

That's a beauty of a brisket!

 

post #14 of 17
Thread Starter 
Quote:
Originally Posted by tjdcorona View Post

That looks good - I was curious about the smoke ring too. How long was the smoke?
I don't inject my brisket, it makes it taste like pot roast - the Brisket flavor is unique and best not covered up. IMHO


I smoke it at 180 for 1-1/2 hours then up the temp to 245 until brisket temp reaches 165 then I triple wrap my t and place back in smoker at 275 until temp hits 200. Then I take it off and put it in a cooler Til ready to eat. Usually 1-3 hours. Total time has been 8-10 hours pending size.
post #15 of 17

There is something Magic about the 203 temp - I agree! Our times are similar.

What wood do you use?

post #16 of 17

Now that :Looks-Great:

 

Points for sure!

post #17 of 17
Thread Starter 
Mesquite or a pit master blend.
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