Recent content by davetx78
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Brisket on Christmas Eve
Just wrapped in foil with the bark looking good. -
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Brisket on Christmas Eve
In Southeast Texas on Christmas Eve where it can be either be 34 degrees or 84 degrees. Since it will be 80 today I decided to do a 10 pound packer for the annual family dinner. I got up at 4 and got the charcoal pit rolling and put the brisket on around 5. I'm using hickory chips for flavor and... -
1st Brisket Flat
I'm smoking with you today. I got up at 4 and put a 10 pound packer on the pit with Hickory. It's supposed to be 80 today in southeast Texas so Christmas Eve dinner had to be brisket. -
Brisket Question
I smoked my first brisket last weekend. Brisket was just shy of 8 lbs. I smoked it for around 13 hours at 225 and pulled it when the IT reached 190. The flat portion of the brisket was very tender but the point seemed tough. Did I do something wrong? Should I inject the point next time? It... -
Hello from Houston
I got a smoker pit for my birthday and was doing some research when I stumbled on this forum. I got a lot of good information and am smoking my brisket today. Living in Houston I can pull the pit out almost year round. I have done a lot steaks, ribs, chicken but have never smoked so I will be on... -
My first brisket
I got a new pit with a smoker box for my birthday so I decided to smoke a brisket. I probably should have started with something simple but I am a daredevil. I got 7.5# brisket and rubbed it with paprika, brown sugar, garlic powder, and salt. Let it sit overnight in the fridge and put it on this...
