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My second Brisket

post #1 of 12
Thread Starter 
Gonna give brisket another go. Last time, I just rub it and threw it on the smoker. Smoked to only 165 and took it off. Now I come armed with much more knowledge. Hopefully I can make an improvement.

Here is a pic of the rubbed (Magic Dust) brisket waiting to go in the smoker.
post #2 of 12
Thread Starter 
Here it is after a spritz of Cherry Juice/Spiced Rum. Its been 2.5 hrs. Sorry the picture is so crappy. I took it twice and I guess this is as good as it gets for now.

post #3 of 12
Thread Starter 
Here it is a little over 4 hours. Sitting at 157F. Will foil it at 165F. More pics to follow.

post #4 of 12
Looks delicious!
post #5 of 12
That does look great. Will be waiting for the results.
post #6 of 12
Looks good so far. Save some of the juice.
post #7 of 12
Looks great will be looking for more Qview
post #8 of 12
Thread Starter 
Well, I foiled at 165F. I meant to take it to 195F, but the wife wanted to run somewhere. So we left and when we got back, the brisket was at 204F. I pulled it and put in the cooler for about 2.5 hrs. Turned ut very moist and tender. Good flavor and cant wait to make some sandwiches. Here are the final pics starting with the initial foiling.

post #9 of 12
Looks yummy, great job.PDT_Armataz_01_37.gif
post #10 of 12
Looks great and I'm sure tastes a little better than the first attempt biggrin.gif
Congrats on a great looking smoke PDT_Armataz_01_37.gif
post #11 of 12
norrell, Looks great!! Remember internal temps of 190-195* for slicing and 200-205* for pulling.
post #12 of 12
norrell, that looks great!!!! did ya catch the drippins??? theymake the best sauce. great job my points to you!!!!!!
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