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11 Hour Brisket

post #1 of 11
Thread Starter 
Started out with 15 1/2 pound brisket. Trimmed off about two pounds of fat and lathered with Jeff's rub. Wrapped and put in fridge for two days. At 240 degrees, it was done in only 11 hours.


After 5 hours in the SMV.

Done and sliced, ready for adding juice tomorrow.

post #2 of 11
Can you say "brisket dinner"? "Brisket Omelets"? "Brisket sandwiches"? Sure you can, and I bet your glad to! Looks great!!! PDT_Armataz_01_37.gif
post #3 of 11
Looks like a feast nice smoke PDT_Armataz_01_37.gif
post #4 of 11
Yum, Yum, looks great.PDT_Armataz_01_37.gif
post #5 of 11
Great smoke ring - I can see the juice around the slices - throw a couple in a frying pan and sear, a couple eggs and some hash browns and you got a great breakfast (I can't always wait for lunch or dinner when there's good BBQ around).
post #6 of 11
Excellent job, Bassman.
post #7 of 11
11 hours is fast alright. Last weekend I had a 16.6 pounder that finished in about the same time. Less than 12 hours. I was afraid it wouldnt be so good but I was wrong. Great stuff even without pictures. Its gone now.

All gone...
post #8 of 11
Thread Starter 
This was done in time for dinner, but already had something else planned. Now I can hardly wait for lunch!PDT_Armataz_01_28.gif
post #9 of 11
Great looking brisket brother PDT_Armataz_01_37.gif
post #10 of 11
Very nice! Hope mine turns out the same. Started this morning and about half way done.
post #11 of 11
Good lookin brisket bass
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