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Sunday Brisket - qview

post #1 of 14
Thread Starter 

Picked up a flat from Costco that was right around 3 lbs and decided to smoke it on Sunday. Used Jeff's rub and smoked with hickory at about 225 - 250 for about 7 hours or so and took it to 195 (had to take it off at 170 and finish in the oven since a storm was coming through and I don't have a good place to shelter the smoker). Spritzed with apple juice/bourbon. Didn't get a pre-smoke pic but the finished product is below. Ate the 3 leftover slices on a sandwich today for lunch! Good stuff!

 

Finished

 

IMG_0507.JPG

 

Sliced

 

IMG_0508.JPG

post #2 of 14

If that thing tastes as good as it looks.. well.. I can only imagine. I am drooling for sure

 

Great job!!

post #3 of 14
Thread Starter 

Thanks Jeff - it was good  - then again pretty much everything I have used your rub recipe on has come out really good and got a lot of compliments!
 

Quote:
Originally Posted by TulsaJeff View Post

If that thing tastes as good as it looks.. well.. I can only imagine. I am drooling for sure

 

Great job!!

post #4 of 14

Looks like it was a bit dry????? hahaha Just kidding. Great juicy looking brisket.

post #5 of 14

Man oh Man thats one good looking brisket. I would just love the have a hunk of that on my plate but I see that there's nothing let. Smart man you will start have a bunch of visitors if you keep serving alot of meat that looks like that one.

post #6 of 14

Beautiful

post #7 of 14

That looks awesome!!!!!!!!

post #8 of 14

why do people go out to eat?  That looks fantastic

post #9 of 14

ok I am hungry!!!!!! great job looks amazing

post #10 of 14

Nice looking brisket there RC.. Thumbs up for sure.

post #11 of 14

Very nice!  Ship a few slices south.

post #12 of 14
Thread Starter 

Thanks everyone! This was a good test run because we're having quite a group for the 4th of July. Still planning the menu but I think the smoker will be pretty full - definitely decided on BBs, deciding between a large brisket or a couple of chuckies; will likely do a butt for pulled pork and some beer can chickens on the grill. The butt and brisket (if I go that route) will probably need to go on the night before but I think it will be a great long weekend for a serious smoke!

post #13 of 14

For finishing in the oven you got a very pronounced smoke ring. I actually never saw one that dark then just stop, usually they fade, it almost looks like a layer of bacon or something.

Great Job!, thanks for sharing.

post #14 of 14

that looks amazing

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