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The brisket is on!
Thanks for the compliments folks! I'm happy to say that my first brisket was a success, not one complaint from the folks eating and there were a bunch of us since people just kept showing up. Yeah that smoke ring is nice, not at deep as I thought it'd be but then again I only used 3 pieces of... -
The brisket is on!
Done! 10 hours and I loved every second. Time to eat, light smoke, light flavor, 15 people eating it. -
Brinkman 024.jpg
- junkers88
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The brisket is on!
Meh! I've been asked several questions today already about what meat to cook, what rub I use (I use my own) and how long it takes. You should see their faces when I tell them it takes at LEAST 10 hours for a good smoked brisket....... I guess they think this is quick and easy. -
The brisket is on!
I have no idea what you just said, packer? point? flat??? This is my first brisket so if I messed this up please let me know. -
The brisket is on!
Pulled the beef off at 165 and put her into a roaster pan with 2 cups of apple juice, thinking it'll complement the cherry wood smoke. Pic of the gauge and my beverage of choice. Beef. and the fatty, came out at 171 degrees after 4 hours with the pit temp at 210-230. Hoping it's done... -
Brinkman 023.jpg
- junkers88
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Brinkman 022.jpg
- junkers88
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Brinkman 021.jpg
- junkers88
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The brisket is on!
No worries about the seating I'm sure you'll be able to smell it. My ENTIRE complex (about 4 acres of apartments) smells like Cherry smoked brisket and I've had several folks walk by and ask what I was making and what time dinner was. Just told them I'm doing some smoking and dinner is at 6:30... -
The brisket is on!
Thank you for the reply! I darn sure don't want a dry brisket for my first try at this, no one would ever come over for dinner again. -
The brisket is on!
Update. Just put the last piece of Cherry in there to get a final bit of smoke. Sitting at 155 degrees with about 5 hours left before we eat. Getting about 10 degrees an hour of heat increase which surprises me since it took forever to start heating when I put it on this morning. Here you can... -
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- junkers88
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Brinkman 019.jpg
- junkers88
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The brisket is on!
Do I pull it, cut it and let it rest an hour after it's cut or pull it, let it rest an hour and then cut it? (sorry if I sound like a rookie but I am) -
The brisket is on!
Quick question, when I pull this thing to wrap it in foil can I use an aluminum roasting pan and just cover it? I want to save the juice for a gravy base if I can. Thanks folks!! -
The brisket is on!
Me too! I've got 12 people coming over to eat this thing and don't want to have an angry/hungry mob at my door! -
The brisket is on!
4.5 hours into it and the meat is at 142 degrees inside. At this rate I'll hit 165 a little sooner than I'd planned but that will give me more time to get it up to 205 once I wrap it in foil and put it back on. Then it's wrapped up in towels and stuffed into a cooler for an hour of down time... -
First Fattie Q-View
Looks great! I LOVE the zip lock bag idea for the sausage, I did my first one today (on the pit now) and that bag trick would have been helpful. Live and learn I guess.... or is it "live, smoke, learn, smoke more"? *laugh* -
The brisket is on!
The little ceramic briquettes are sitting on top of a piece of plate steel (1 of 4 baffles I have in there to help regulate heat and smoke) and are there primarily to help the pit hold heat at a more consistent temp for longer periods. With my other baffle (really really thin) I had massive heat...
