1st Brisket

[papajeep]

I started with a 10# brisket. Did a little trimming then put on a salt , pepper, onion powder & garlic rub. I smoked it at 230 for around 6 hours to get to 165 degrees. I then wrapped it with about 1/2 of a 12 oz stout I had on hand. I let it go until it hit 205 then pulled it off & let it rest for 1.5 hours. I was very pleased with the tenderness & flavor . This won't be my last brisket.

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• papajeep
• Jul 3, 2016

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• papajeep
• Jul 3, 2016

 

[b-one]

Nice job looks tasty! I'm planning on one for tomorrow!

 

[redheelerdog]

Looks great, really nice smoke ring.

I've got one in the smoker now too!

Happy 4th

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• redheelerdog
• Jun 12, 2016

 

[apascuma]

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• apascuma
• Jul 10, 2016

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• apascuma
• Jul 10, 2016

Looks like a good run.  I did one yesterday over here in Germany with my wonderful RECTEC; which performs flawlessly on a transformer!!!  Problem over here is the cuts of meat, cant get the same cuts you get in the states and I have to pay close attention when shopping in order to get what I want when available.  Wife purchased two so-called briskets recently which I had some reservations on.  Used OakRidge BBG Santa Maria Rub with a tablespoon of oil on each side and let sit overnight.  I ran at 190 for 8 hours then bumped smoker up to 260 for two hours.. It was the best brisket I have completed to date.  https://statich.smokingmeatforums.com/6/6e/6ed5d09c_build_smokehouse.pdf

 

[SmokinAl]

Looks tasty!

Al

 

[sauced]

Nice looking brisket.....well done. Also, the stout was a nice touch!