First Brisket, looking for ideas.

meat hunter

Master of the Pit

Original poster

SMF Premier Member

Feb 3, 2009

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• May 5, 2009

• #1

Hey guys, and gals. Going to be doing my first brisket in the morning and dont want to screw it up. Came home with a 10# brisket today, one end about 1 1/2" thick, the other a little over 3". Nice fat cap on it. How should I go about smoking this? Trim it? Rubs? I want to keep it somewhat simple, foolproof if yo will. The wife is not very tolerant of my mistakes LOL. Hope to get some good feedback from you all later tonight.

Todd

 

vegansbeware

Meat Mopper

Feb 14, 2008

238

10

Liberty, Missouri

• May 5, 2009

• #2

There are LOTS of posts on here about how to do a brisket. This is one that shows how I do mine. I did this 13 pounder back in March. Hope it helps.

http://www.smokingmeatforums.com/for...331#post290331

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

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Des Moines, Iowa

• May 6, 2009

• #3

Vegans post is great. Stick with that and you should be ok. Just don't get frustrated when you hit the plateau where the temps quit rising. It could last a couple of hours or more. Don't raise your temps and hold your ground, it'll come around.

Good luck and be sure to give us updates with picts. I'll be looking for this post in the morning!

 

pinkmeat

Smoking Fanatic

Jul 23, 2008

516

11

Lynchburg, VA

• May 6, 2009

• #4

Dude, I gotta say your avatar is the best I've seen. thumbsup ;)

Will be waiting to see this brisket too, good luck!

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

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Des Moines, Iowa

• May 7, 2009

• #5

Thanks Pink...gotta love The Dude.


NOW WHERE'S THAT BRISKET?

 

iadubber

Meat Mopper

Jan 7, 2008

195

10

Dubuque, IA

• May 7, 2009

• #6

I wanna see I wanna see! :)

 

meat hunter

Master of the Pit

Original poster

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Thread starter

Feb 3, 2009

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• May 7, 2009

• #7

Brisket did not get done yesterday. Instead, I started it at 8:30 this morning. Its been nearly 7 hours and its up to 188 degrees. Not too much longer and Im going to remove it and foil it and let it sit for a bit. Pics to come shortly.

 

billbo

Master of the Pit

OTBS Member

Aug 19, 2007

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Upstate NY

• May 7, 2009

• #8

Can't wait to see that packer all cooked up!