my first brisket ever...QVIEW WITH FINISHED PRODUCT

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ralphbrown05

Smoke Blower
Original poster
Oct 3, 2009
125
14
jacksonville, fl
ok here it is, a nine pound packer that i got from wally world for about 18 bucks...not sure if thats good or bad considering that this is my first one...i rubbed it with salt, garlic powder, onion powder adobo, and some mckormicks (check spelling) sweet and smokey rub...then layed it fat side down in the pan and poured some worchestshire sauce over it and let it sit that way for a couple hours then turned it over fat side up...i rubbed both sides with the seasonings, put it in the smoker at 230-250, for a UFC party thats tonight...so hopefully itll turn out good...yall pray for me that this turns out good...

happy smoking

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here it is after 3 hours in the smoker...using apple wood chips, and mopped with apple cider vinegar, worsh sauce, brown sugar, and onion powder...lookin good so far but in for a loooong day..
 
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ok when it comes time to slice it...hopefully around 6 or 7 tonight hopefully...but i see that your spose to cut against the grain..so do i slice as if im cutting it in half or what...im cooking for about 6 or 7 ppl and i dont want to mess it up..thanks guys

happy smoking
 
No,, it will be sliced like its sitting in the pics..  If you look at the 2nd pic, see what looks like lines in the meat from the top left to the bottom right of the pic?  Thats the grain.  You want to slice perpendicular from that.  Which would be from the bottom left to the top right of the pic. 
 
oh forgot to post something, but what are some good suggestions for "burnt ends"
after it's done pull off the point and cut it into 1 inch cubes .throw on some more rub

and put it back on the smoker for a couple more hours and dont share them lol
 
wrap around 165 deg. On the burnt ends i cube the point in bite size pieces, Pieces into foil pan , Heavy dusting of rub and some sweet sauce. toss or stir to make sure that it all gets a good coating and back on the smoker for around 2 to 3 hours. Resulting in some great meat candy.
 
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ok here it is sitting at 154, before it got wrapped in foil..i couldnt resist so i tried a piece of fat and let me tell you...its like sex in your mouth...and no im not kidding
 
ok the brisket is at 174 right now...i figure another 12 more degrees and itll be ready to go...then its resting time, then time to start on my home made mac n cheese
 
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