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

My Christmas brisket

post #1 of 9
Thread Starter 
Here is the brisket I smoked Monday night for Christmas lunchm The wife cooked a ham in the oven :(. It was good too, though. I put a pic of it too to make her happy. The brisket was a 12.75-lb packer. It took 19 hours to hit 185° in the flat.
post #2 of 9
That brisket looks good!!! Tell the wife she did well on the ham.
post #3 of 9
Look's great Chris, tell mama her ham look's good to!!!PDT_Armataz_01_29.gif
post #4 of 9
Looking pretty good there Waco kid.
post #5 of 9
Hope my first time at a brisket turns out as well as yours...ham looks good as well!
post #6 of 9
All of it looks great as usual Chris. What did you use as a mop/spray on the brisket?
post #7 of 9
Nice one chris! I could go for a few slices of that right about now!
post #8 of 9
Thread Starter 
I didn't mop/spray it at all. I placed it in an alum pan, fat side down, for the whole cook time. I rubbed it with some sweet hot mustard, and put Jeff's rub all over it. Then I got the smoker up to temp, and placed it in there. I smoked it until it hit 160°, then put it in the oven at 200° all night. I woke up Tuesday morning, and put the oven on 250°, until it hit 185°. It came out very tender and juicy. I separated the flat and point, and put the point back in the pan of juices, along with a 6-oz. can of apple juice, then into the oven on 300°, for 3 hours. I sliced up the flat for lunch. I will use most of the point for chili.
post #9 of 9
Great looking brisket and ham!PDT_Armataz_01_37.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › My Christmas brisket