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3# brisket

Discussion in 'Beef' started by guvna, Oct 21, 2010.

  1. guvna

    guvna Smoking Fanatic

    let's see, i trimmed a little fat, scored it, no sear, and rubbed it with my homemade rub.  running at 245* with pecan. planning on taking it to 165* and then foiling to 205* just like a butt. i've never done a brisket before but what could possibly go wrong? :)

  2. guvna

    guvna Smoking Fanatic

  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Famous Last Words.

     It all sounds good so far.

     Don't forget to add some sort of liquid in the foil when you wrap it at 165.
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now Bob is giving you some good advice. The only thng I might ad is a spritzing every hour or so when you do something in the smoker. Like change your chips or alnything else you could do.
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I would run your smoker chamber temp lower, more in the range of 210-220, brisket is not as forgiving as a pork shoulder so if you are hot enough to "boil" all the liquids out of the meat it will dry out quite a bit in the middle.
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    IT should turn out just great.
  7. guvna

    guvna Smoking Fanatic

    thanks! i thought about that, but since i'm pulling it and then using a finishing sauce, i figured i would just get the job done.
  8. guvna

    guvna Smoking Fanatic

    maybe i'll make some enchiladas!
  9. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    It looks good and I'm sure will come out great
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    Sounds great.  Can't wait to see the final pics.
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Just checkin' on the Brisky............Hows it doin' ?