Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
finished brisket1.JPG
- autigers
- Media item
- Comments: 0
- Album: Default
-
finished brisket2.JPG
- autigers
- Media item
- Comments: 0
- Album: Default
-
Brisket Attempt
Success!! Here's a quick summary for those interested: Applied Jeff's Rub last night and wrapped in plastic wrap 0500 this morning started smoker and let brisket get to room temp 0545 smoker was ready Smoked at 225-230 1030-1230 stalled at 155 1300 reached IT of 165 Pulled and wrapped in...- autigers
- Post #12
- Forum: Grilling Beef
-
Brisket Attempt
Success!! Here's a quick summary for those interested: Applied Jeff's Rub last night and wrapped in plastic wrap 0500 this morning started smoker and let brisket get to room temp 0545 smoker was ready Smoked at 225-230 1030-1230 stalled at 155 1300 reached IT of 165 Pulled and wrapped in...- autigers
- Post #13
- Forum: Grilling Beef
-
Brisket Attempt
After 9.5 hrs that baby is wrapped up and sitting in a cooler...Now to grill up the corn on the cob to go with homemade slaw. Yum! Pics coming soon.....- autigers
- Post #11
- Forum: Grilling Beef
-
Brisket Attempt
Finally...nearly a 3 hr stall but it finally hit 165. Pulled, wrapped and back on to 190.- autigers
- Post #10
- Forum: Grilling Beef
-
pre-foil brisket.JPG
- autigers
- Media item
- Comments: 0
- Album: Default
-
Brisket Attempt
Looks like a stall...4.5 hrs in IT 155. I have not been mopping or anything and the juices are starting to come to the surface. Is this the breaking down of fat and connective tissues?- autigers
- Post #8
- Forum: Grilling Beef
-
Brisket Attempt
2 hrs in...Smoker holding about 230...Probe reading 135....mouth is watering. Going to pull it at 165, wrap it, and put it back on til 190. Does that sound like the right think to do?- autigers
- Post #5
- Forum: Grilling Beef
-
Brisket Attempt
The brisket is on and smoking. Smoker holding 225-230.- autigers
- Post #3
- Forum: Grilling Beef
-
Brisket On.JPG
- autigers
- Media item
- Comments: 0
- Album: Default
-
Brisket Attempt
Here goes...Smoker is warming up....I hope this goes well- autigers
- Post #2
- Forum: Grilling Beef
-
Brisket Attempt
So now its brisket time.... I bought a 6lb brisket deckle off. I am not sure I understand deckle and flat and point, yet. So I trimmed lots of fat from the brisket. Does it look like I took too much off? I will be apply Jeff's rub, wrapping in plastic wrap, and starting the smokin in the wee...- autigers
- Thread
- Replies: 13
- Forum: Grilling Beef
-
brisket_trimmed2.JPG
- autigers
- Media item
- Comments: 0
- Album: Default
-
brisket_trimmed1.JPG
- autigers
- Media item
- Comments: 0
- Album: Default
-
Wish me luck with Spare -1st Attempt
Can't wait for football season! I am in a house full of Tide fans. 4 against 1. It's all good, especially since I live in GA. As long as National Champs come from the state of Alabama all is good!! -
Wish me luck with Spare -1st Attempt
Qview submitted, just waiting on newbie approval -
Wish me luck with Spare -1st Attempt
Success! by my standards anyways. 3-1.5-.5 method. Maintained 225ish the whole time with apple chips and water pan full. Covered with apple juice during the 2nd phase. Defined smoke ring. Very pleased. Brisket for tomorrow!
