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Brisket for the 4th

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hardcookin

hardcookin

Master of the Pit
Original poster
OTBS Member
Aug 13, 2015
2,269
696
Northeast
I picked up a couple brisket flats for the 4th.
I used Salt & Pepper for rub and got them on my smoker at 5:00am Sunday using Cherry splits for wood.
The first brisket I wrapped in butchers paper about 160. I didn't want much bark on this brisket. I ended up pulling it around noon @ 200

Brisket #1



Brisket # 2 the slightly smaller brisket decided to be difficult. It got up to 202 but still wasn't tender then the temp kind of creeped back to 198. I ended up pulling it @ 205 at 1:00 pm
I then put them both in a cooler wrapped with towels for 2-3 hour rest.

Brisket #2


Ealier last week I done a 1/2 pan of thighs hot and fast, "325 " they turned out good.



Hope everyone has a great holiday!!
 
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Reactions: tropics, SmokinAl, b-one and 2 others
That all looks mighty tasty, points to you sir! I'm doing brisket for the fourth as well. I'll get it trimmed up tonight and then throw it on bright and early tomorrow. Now you have me wondering if I should put some thighs on.
 
Good looking beef and chicken. I need to get some brown butcher paper. Have never tried.


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LanceP said:
That all looks mighty tasty, points to you sir! I'm doing brisket for the fourth as well. I'll get it trimmed up tonight and then throw it on bright and early tomorrow. Now you have me wondering if I should put some thighs on.
Click to expand...

Lance
Thighs are cheap and are good anytime in my opinion.
Thanks for the point!!

Scarps23 thanks!
I'm just using butcher paper from Sams Club. It's not perfect width wise, but it works.
 
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I'm starting my first brisket tomorrow morning as soon as it's light enough to see what I'm doing.  Is it OK to pull it out of the fridge tonight, trim, then apply the rub (salt and pepper only)?  I plan to store it overnight in a pan with plastic wrap or aluminum foil to seal it.
 
Dave Schiller said:
I'm starting my first brisket tomorrow morning as soon as it's light enough to see what I'm doing.  Is it OK to pull it out of the fridge tonight, trim, then apply the rub (salt and pepper only)?  I plan to store it overnight in a pan with plastic wrap or aluminum foil to seal it.
Click to expand...
Some people rub and wrap brisket overnite. I usually just rub in the morning while my smoker is warming up. Just what you prefer.


SmokinAl said:
The brisket & the chicken both look delicious!

Have a great 4th!

Point!

Al
Click to expand...

Thank You for the point Al...Did you decide what your having yet for the 4th?
 
Thanks, hardcookin.  I've trimmed it and will now apply the rub.  I have too much going on tomorrow morning, so the more I can finish tonight, the better.
 
it all  looks great points for you! have a great 4th of july 
icon14.gif
 
hardcookin said:
Some people rub and wrap brisket overnite. I usually just rub in the morning while my smoker is warming up. Just what you prefer.
Thank You for the point Al...Did you decide what your having yet for the 4th?
Click to expand...
I have a bunch of yard work to do today, so I think we are just going to have a couple of chili dogs.

Al
 
Just trimmed an inch or so off my brisket along with the excessive fat. I save some trimmings for grinding into burger later. My 16 inch smoker grate won't take a 19 inch brisket. But I can jam on 18 of it. [emoji]128512[/emoji] put mine on 2 hours ago. 4:30 a.m. salt,pepper,a little garlic and a pinch of cayenne. Also do mine as smoker heats. I used a little foil just under the two ends that were hanging into higher heat coming up around my water pan. Remove foil a after the brisket shrinks . Lol ..Happy 4th
 
HC I would say no-one will leave your house hungry. Great job on the whole smoke Points

Richie

Happy 4th
usa.gif
 
 
SmokinAl said:
I have a bunch of yard work to do today, so I think we are just going to have a couple of chili dogs.

Al
Click to expand...
Al that sounds pretty good!


Rings R Us said:
Just trimmed an inch or so off my brisket along with the excessive fat. I save some trimmings for grinding into burger later. My 16 inch smoker grate won't take a 19 inch brisket. But I can jam on 18 of it. [emoji]128512[/emoji] put mine on 2 hours ago. 4:30 a.m. salt,pepper,a little garlic and a pinch of cayenne. Also do mine as smoker heats. I used a little foil just under the two ends that were hanging into higher heat coming up around my water pan. Remove foil a after the brisket shrinks . Lol ..Happy 4th
Click to expand...

Stick an aluminum beer or soft drink can under your brisket. Should be enough that your brisket will fit.


tropics said:
HC I would say no-one will leave your house hungry. Great job on the whole smoke Points
Richie


Happy 4th :usa:  
Click to expand...

Richie that's my motto nobody leaves hungry. I was cooking for about 25, there wasn't much left overs. [emoji]128513[/emoji]
Thanks for the point...Have a good 4th!!
 
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