4.86# Flat all rubbed up and ready for a smoke on Saturday. Pic enclosed...

Discussion in 'Beef' started by chaze215, Feb 10, 2011.

  1. chaze215

    chaze215 Fire Starter

    This will be my 1st brisket. I have been doing a lot of reading on the dos and donts. Anyone else care to chime in and give some advice? Thanks in advance!

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  2. raptor700

    raptor700 Master of the Pit OTBS Member

    If you check the previous post and the wiki section you should be ready to go,

    The one thing I would stress is a constant temp of 215º-225º

    Remember briskets need a low and slow smoke to make them tender

    Good Luck and remember the Qveiw
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Good luck and have fun!!

     Craig
     
  4. les3176

    les3176 Master of the Pit

    Keep the door or lid closed..and let it go,Just be ready for a stall..to wait it out....     Good luck!!!
     
  5. tyotrain

    tyotrain Master of the Pit

    good luck on your Q..
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    I can't wait to to see how that baby turns out.
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    My only concern is how much salt is in your rub? To rub on Thurs and smoke on Sat if you have a lot of salt in the rub could be an issue - hope it is not cause it sure looks real good

    Best of luck - Looking forward to the qview
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well it looked good all rubbed down and all. Now let's see it smoking.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It sure looks good, can't wait to see how it turns out. Remember to be patient, briskets tend to drive you crazy.   
     
  10. chaze215

    chaze215 Fire Starter

    I am using Jeffs rub for the first time on some brisket. So....I guess you guys would be able to tell me better if it has too much salt or not. I will certainly have some Qview up on Saturday. Stay tuned...
     

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