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my 1st brisker part 2

post #1 of 3
Thread Starter 

OK here are the pics of my First brisket from my first thread http://www.smokingmeatforums.com/forum/thread/97983/first-brisket-tonight.

 It went really well over all my temps we right in the 220-235 range the whole time. I put it in the smoker at 3:30 smoker temp was at 233. about 5 hours into the smoke it hit 165 after stalling for around 2 hours. I put it in a foil pan and covered it with foil back into the smoker for about an hour till it hit 190.


I dint let it sit very long cause we wanted to eat and it smelled really good.


The over all taste was great and had a nice smokey flavor to it, I was kind of disappointed in the tenderness though. I wasn't real tender and no were near fall apart.



Meat: Brisket (flat) 4 lbs

Rub: McCormick spices

Smoker: GOSM

Fuel: Propane

Wood: mix of oak chunks and Jack Daniels oak chips

Temp: 220-235

Duration: 6 hours stalling at 150 for about 2 hours






this at the 4 hour mark



out of the smoker at 165 about to be foiled



on the chopping block after a quick 30 min. rest.






post #2 of 3

Hmmmm---Looks GREAT!


Not tender enough?---Maybe go to 195˚ next time, and a couple hours foiled, toweled, and in the cooler before slicing.


I know----It smelled good & you were hungry

LOL next time start earlier??---Probably just got home from work.



Still looks perfect!



post #3 of 3
Thread Starter 

ya i think next time it needs to cook in the foil longer and rest in a cooler fo atleast an hour.

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