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Brisket on the Brinkmann

post #1 of 33
Thread Starter 
I bought an 8 lb brisket the other day at Walmart because one of my kids has been bugging me for weeks for one. It's been cut in half to fit on the brinkmann. I'm using Capt. Dan's brisket rub and starting with mesquite, may switch to hickory later on. It went in about 7 am.

post #2 of 33
Looking good so far, Dawn. Glad to see you're having good luck with your Brinkman. I finally gave mine away. It was just too much trouble.
post #3 of 33
Looks great! Can't wait to see the final results.

post #4 of 33
Nice flat. Why is it in a pan?
post #5 of 33
Nice so far, keep the pics coming!!
post #6 of 33
Thread Starter 
Thanks. They're in a pan for no reason in particular. I was going to do it that way and then changed my mind after I posted the pics.
post #7 of 33
Thread Starter 
After 4 1/2 hrs in the smoker at temps around 250. It's been down to 220 and up to 280. Think I'm getting the hang of this thing. icon_mrgreen.gif

post #8 of 33
Looking good so far, Dawn. By George, I think she's got it!icon_biggrin.gif Looking forward to the grand finale.
post #9 of 33
Looks yummy Dawn. Great Job
post #10 of 33
Thread Starter 
They've hit the dreaded plateau. The top one was at 148 and the bottom was at 150. I went back to tend the fire an hour later and the top and bottom both read 146. They're looking good and I'm able to keep the smoker temp between 250 and 255. The winds are fairly calm, but with an occasional gust. I've been mopping every time I tend the coals with a mop recipe that Capt. Dan gave me.

post #11 of 33
That brisket is looking good. PDT_Armataz_01_37.gif
post #12 of 33
Looking great Dawn !!!!!!!!!!!
post #13 of 33
Looks real good, PDT_Armataz_01_37.gif
post #14 of 33
Gotta love the dreaded stall time ... frown.gif but yanno it's worth the wait! Looks like a great cut of meat you're smoking, bet the neighborhood is smelling good!
post #15 of 33
Looking good. The final reward is in sight.

post #16 of 33
Dawn, those look great. Are you planning to slice or pull?
post #17 of 33
Thread Starter 
Finally! After 14 hours the flat is ready for slicing. It's hit 200 and been through the foiling, towel wrap, cooler treatment.

Closeup of the slices:

The point has been foiled, wrapped in a towel and put in the cooler for an hour. I'll post the final pic after slicing.

I can honestly say I think there is a big difference in a brisket done in the Bradley verses over charcoal. I will be doing them in the brinkmann from now on.
post #18 of 33
looks very nice.PDT_Armataz_01_37.gif
post #19 of 33

Great q-view

Nice job Dawn. I used a Brinkman for years. All I had and it worked well for me cause I liked tending it!
post #20 of 33
awesome looking brisket. nice
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