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3# brisket

post #1 of 11
Thread Starter 

let's see, i trimmed a little fat, scored it, no sear, and rubbed it with my homemade rub.  running at 245* with pecan. planning on taking it to 165* and then foiling to 205* just like a butt. i've never done a brisket before but what could possibly go wrong? :)

 

-guv

post #2 of 11
Thread Starter 

downsized_1021101530.jpg

post #3 of 11

Famous Last Words.

 It all sounds good so far.

 Don't forget to add some sort of liquid in the foil when you wrap it at 165.

post #4 of 11

Now Bob is giving you some good advice. The only thng I might ad is a spritzing every hour or so when you do something in the smoker. Like change your chips or alnything else you could do.

post #5 of 11

I would run your smoker chamber temp lower, more in the range of 210-220, brisket is not as forgiving as a pork shoulder so if you are hot enough to "boil" all the liquids out of the meat it will dry out quite a bit in the middle.

post #6 of 11

IT should turn out just great.

post #7 of 11
Thread Starter 

thanks! i thought about that, but since i'm pulling it and then using a finishing sauce, i figured i would just get the job done.
 

Quote:
Originally Posted by JIRodriguez View Post

I would run your smoker chamber temp lower, more in the range of 210-220, brisket is not as forgiving as a pork shoulder so if you are hot enough to "boil" all the liquids out of the meat it will dry out quite a bit in the middle.

post #8 of 11
Thread Starter 

maybe i'll make some enchiladas!

post #9 of 11

It looks good and I'm sure will come out great

post #10 of 11

Sounds great.  Can't wait to see the final pics.

post #11 of 11

Just checkin' on the Brisky............Hows it doin' ?

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