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First Brisket smoke.

post #1 of 12
Thread Starter 

This was my first brisket that I did yesterday.  It turned out pretty well, but I used a store bought rub and it turned out to be really salty.  I believe I will make my own rub next time. I smoked it on my Brinkmann charcoal grill with hickory and oak.  It was smoked for about 6 hours at 225 degrees.  I was very happy with how juicy and tender it  was.   

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post #2 of 12

Looks great, I would eat it! Really nice Smoke ring!

post #3 of 12

It looks great.

 

You can also use less of the rub next time. Or just modify the rub to bring down the sodium content.

post #4 of 12

Yea some of those premixed rubs can be on the salty side. Especially some of the McCormick ones. The brisket lookes great though.

post #5 of 12

It looks awesome nice smoke ring!!!

post #6 of 12

6 hours wow i need to do one, how big was it? looks good too.

post #7 of 12

That looks AWESOME !

 

Salty??---A couple beers usually helps.

 

I agree with RB. The only batch of Bacon I ever made that I had to soak & soak & soak after curing was with the "HI MT BBB" cure. When you use a "pre-mixed" rub, you don't know how much or what is in it. When you mix your own, you can make adjustments in future smokes.

 

 

Bearcarver

post #8 of 12

Yep, i'd hit that.

post #9 of 12

looks really good i'll it tasted great

post #10 of 12
Thread Starter 

Thanks, for the comments everyone.  I usually like to do my own rubs but I thought I would give this one a try, it was Weber Chicago Steak seasoning.  It had great flavor, it just needed to cut about 2/3 of the salt out of it.  I will use it again, just a little less of it.

 

It was 2 pounds.

post #11 of 12

Now your brisket looks fabulous and I know it tasted awesome too. Now for your 6 hour smoke. Did you smoke it by time or temp?? We like to smoke by temp not time here.

post #12 of 12
Thread Starter 

I went by temp.  I took it to around 160.

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