› Forums › Smoking Meat (and other things) › Beef › First Brisket In Electric
New Posts  All Forums:Forum Nav:

First Brisket In Electric

post #1 of 13
Thread Starter 
Nothing fancy here. Just your everyday cupboard stuff for rub and injected with beef broth. The usual and what was a 12 pound brisket before i sliced about 2 pounds of fat off of it. Bummer right.

It's about 13 degrees out but wth.
post #2 of 13
Looks nice,
post #3 of 13
13, ugh...I feel ya.
Did some pastrami recently when it was that cold out, huddles up next to my firebox shivering.

Good luck with the brisket PDT_Armataz_01_34.gif
post #4 of 13
Thread Starter 
Unforuntely I had an incident with my meat probe as it read 170 when the brisket started spitting grease everywhere. I pulled out ol reliable and the damn thing read 208. So I bow my head and shame and post no pics of the finished product here. Time for a new probe. What a waste. We still ate it though lol.
post #5 of 13
Sorry to hear about the thermometer, but I bet you could still make a heck of a pot of chili with leftover brisket to combat the outside temps !!!
post #6 of 13
Not a problem, if it went up to 208 I would have wrapped in foil and a towel, lest rest for an hour then shred it for some pulled brisket, would be great!

As long as it was edible and not a complete waste...
post #7 of 13
The Good thing about BBQ is we eat our mistakes...

So I guess you could say there are no mistakes...icon_mrgreen.gif
post #8 of 13
That's what they make bbq sauce for.
post #9 of 13
Yea 208 isn't a bad thing at all i usaully takei mine to 200-205 and your only 3* off so theres no big deal. I would just pull it or you can slice it too and it will be great.
post #10 of 13
Exactly, I do this at times just because I like shredded brisket.
post #11 of 13
Thread Starter 
Yeh it wasnt that bad. The wife seemed to love it and has been eating it ever since. So we r good there. Little bbq sauce and it was great.
post #12 of 13
If it were to happen again add some hot tap water to the top and wrap tightly in foil and let it sit for about 45 minutes to one hour . You will think everything was done perfectly .
post #13 of 13
Oh yeah. 208 not that bad. I would bet you did not have to chew to hard. PDT_Armataz_01_28.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › First Brisket In Electric