First Brisket

Discussion in 'Beef' started by smell smoke, May 4, 2015.

  1. Well if I wasn't already hooked on smoking I am now. Finally broke down and attempted the mighty brisket. Started with a couple of 3 pounders that were on sale. Applied SPOG, then after 15 minutes applied my BBQ rub then Montreal steak seasoning. Smoked at 250 with hickory. After internal temp reached 155 I applied a layer of sweet baby rays sauce with a sprinkle of brown sugar, then wrapped with foil. Cooked until internal temp of 195. So good and moist. Shocked.

    Smell Smoke
     
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Looks like a success..[​IMG]

    With this under your belt you can go ahead and smoke your first packer and get some burnt ends out of the deal [​IMG]

    [​IMG]
     
  3. I'm going to have to do some reading on here about the burnt ends.
    Thanks BTW.

    Smell Smoke
     
  4. carz

    carz Newbie

    That looks fantastic, and seems almost too easy to do, i think im going to do the same
     

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