2nd brisket

[Aaron Curl]

O.K. my second shot at brisket. A brief explanation of the first one: It took 12 hours and I didn't know to let it rest wrapped in foil! What a rookie. It had great flavor but just wasn't melt in your mouth delicious. I have all my ducks in a row this time around. Getting my 8 pound packer on at 6am in hopes of feasting on it around 6pm. Going with pecan for smoke and SPOG for the rub. Should I put the rub on it the night before? Ant comments and/or tips are welcomed. :)

 

[Aaron Curl]

I'm already rethinking my temps. I think I should cook it at 250.

 

[bregent]

I like to at least get salt on it 24 hours before the cook. Doesn't always happen though.

Good luck on this one. Unlike like some, I don't feel that a long rest is required to get great results - so I'm not sure you made a mistake on that one. But I do think you need to let it cool down to ~150 before slicing so you don't lose much moisture.

I usually do end up FTCing for several hours, but that's more for meal timing than anything else.

 

[Colt66]

Good Luck brother. Post some pictures when you're done with it.

 

[banderson7474]

Good luck and I've read a lot where you should foil it and then put it in a cooler and throw some towels on top for a good rest period.

 

[SmokinAl]

I wouldn't put salt on it the night before, it will draw the moisture out of the meat.
I would put your rub on while the smoker is getting up to temp.
I'm with you on smoking it at 250, I smoke mine at 275 & they get done quicker without the dreaded stall.
Just be sure to start checking it with a toothpick or probe at about 190 and leave it in the smoker until the probe goes in with little to no resistance. That could be anywhere between 190 & 210.
Good luck!
Al

 

[bregent]

While it's true that salt will initially draw out moisture, the moisture will be reabsorbed along with the salt.

 

[Aaron Curl]

OK Firstly, how do you upload an image? The image thing on the tool bar wants a URL? Web address? Secondly, the brisket was a HUGE success! It took a little longer than I anticipated because my smoker wouldn't maintain a steady temperature (it kept fluctuating 20 degrees) but 10 people all said it was the best they ever had (and one guy had never had smoked anything....lol)! I think I got a little lucky....lol. Surprisingly though, I smoked drumsticks for the main course (was a backyard bbq) and they stole the show! I had 4 people who "hated" dark meat say it was the best chicken on earth.

 

[TomKnollRFV]

OK Firstly, how do you upload an image? The image thing on the tool bar wants a URL? Web address? Secondly, the brisket was a HUGE success! It took a little longer than I anticipated because my smoker wouldn't maintain a steady temperature (it kept fluctuating 20 degrees) but 10 people all said it was the best they ever had (and one guy had never had smoked anything....lol)! I think I got a little lucky....lol. Surprisingly though, I smoked drumsticks for the main course (was a backyard bbq) and they stole the show! I had 4 people who "hated" dark meat say it was the best chicken on earth.

When you are making a post, hit upload file and select it off your computer.

 

[Aaron Curl]

 

[cornman]

That picture will work...10 pm and that pic is making me hungry