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First briskets - cooked really fast, but OK

post #1 of 7
Thread Starter 
I finally tried to smoke brisket, expecting an all day adventure. But, the two flats I did were done in only 5 hours at 220-230* in the smoker. They were about 3.5 pounds each, which put the cooking time close to the "guideline" of 1.5 hours per pound. I foiled them at 195* and put them in a cooler with towels to rest for several hours, hoping they wouldn't be tough.

They came out fine, but I thought one of the two was a little dry - I'm not sure why. The family disagreed and said I was just being too hard on myself, but I'm not so sure. They tasted good and were not tough at all, but I still would have liked a little more moisture.

Anyway, the rub I used was made up of paprika, kosher salt, garlic powder, CBP, cayenne, chili powder, dry mustard, sugar, and cumin.

For the mop, I used a bottle of Yuengling, cider vinegar, water, olive oil, minced onion, diced garlic, Worcestershire sauce, CBP, kosher salt, and cayenne pepper.

Since the briskets cooked much faster than I thought, I didn't get to mop too many times - maybe three times before they were done.

Here's some Q-view:

One of two flats:

Rub applied and ready to go:

Finished and sliced:

OK for a first attempt, but I hope to improve with a little more experience. I did make a few sammies with provolone and dijon mustard on sub rolls later in the week, and they were quite tasty!!!
post #2 of 7
Nice lookin' brisket PDT_Armataz_01_34.gif Nice smoke ring also! What kind of wood did you use?
post #3 of 7
That looks great. It looks to have enough moisture by the pic. I would go by the comments you got on how it tasted.
Sometimes we are to critical of ourselves, wanting to always do better which is one of the things that makes America great!!!PDT_Armataz_01_34.gif
post #4 of 7
Thread Starter 
My bad - I used hickory chunks. Not too many, as I was afraid of overdoing the smokiness. The wife is not a fan of heavy smoke flavor.
post #5 of 7
Looks great! I think brisket is next on the list for me to try.
post #6 of 7
If it Looks Good and Tastes Good that is what it is all about.

It looks good to me and if it tasted as good as it looks you have a winner.
post #7 of 7
thats some fine looking brisket. It doesn't look like it dry but we here are very hard on ourselves. That way we mite get to smoke another one
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