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Brisket - 2nd Attempt

post #1 of 4
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I smoked my first brisket a month or 2 ago. Sorry no Q-view of the first one I accidentally deleted the photos insted of sending them - Damm these new Hytech phones. The first was just allright. It seemed a little tough but was good in flavor. So a couple of weeks ago I was at a BBQ joint and had the brisket and was amazed on how moist and flavorful it was, i knew I had to try it again. So I went to Sam's club and picked up a nice 5 pound flat brisket. It was already trimmed. I wanted to go for a packer but couldn't find one. Everywhere it was special order only.

I decided to inject the brisket with butter and creole marinade and rub it with Jeff's rub. Let it set for a little over 24 hours and rubbed it again while pre heating the smoker.

I put her in a 3:00am. Smoked it in the MES with a mixture of pecan and Jack Dainiels Oak chips until it hit 165. I then foiled it with a splash of beer and apple juice. Brought it up to 195 wrapped it in a towel and into the cooler for resting.

Sliced it up and before I was able to grab the camara it was almost gone.

This was by far the best smoked meat I have ever made or had! It was so moist I could have cut it with a butter knife. The flavor was awesome. So Thanks to all the people in this forum who post and comment there ideas and recipies. This put a big smile on my face. Job well done! PDT_Armataz_01_37.gif
post #2 of 4
I usually take mine out at 195 for pulling. I did one at 205 and it seemed a little mushy so went back to the 195. Looks like you've got it figured out now though. To pull it, I'd just leave it for another 5 - 10 degree rise. Looks great.PDT_Armataz_01_34.gif
post #3 of 4
Great looking brisket. I can never find full packers at Sams either they only ever have the flat when I go there.
post #4 of 4
I like to get my brisky's from the butcher shop. Better selection of meat for my dollar. Good looking brisk there. PDT_Armataz_01_34.gif
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