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A Brisket Load

Discussion in 'Beef' started by smokingohiobutcher, Aug 13, 2010.

  1. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Hey everybody I finally tackled my demon and did a full brisket!!! Well 2 actually And an extra point ...and 2 Tri- Tips.   Might as well screw up big!!  I have been fearing doing a brisket for a while but I forced my self to jump in!  I vacum marinated all the meat at work with an Onion Steak marinade we have.

        Here they are just before going on the drum.

    The  point and 2 tri tips

    The drum a little high on temp Around 275*

     The smaller stuff on the bottom...They were way more marbled than the full briskets so I figured they could handle the heat.

    Cinnamon was not too thrilled when I told her it would be 10-12 hours till they were done!

    She took her nap!

    5 Hours in 275*  beautiful Pecan smoke.

    Buddy perked up when I was doing the foiling!!

    The tri tips foiled and the point is next.

    All foiled and back into the drum!

    Out of the drum and after a 1 1/2 hour rest they looked real tasty

    Sorry about the pics the light over our sink plays tricks with our new camera.

    Or I just dont know what I am doing???

     SOOOO juicy and tender!!!

     Not sure what I was worried about??!!

    Actually the drum deserves all the credit... truly set it and forget it hot smoking!!!

    Thanks for watching

    meateater and eman like this.
  2. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Oh Yeah! Nice briskets, them drums are amazing. [​IMG]
  3. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Beautiful Job. Its amazing how fear'd the brisket is but once you do it you realize how easy it really is to do.
  4. pineywoods

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

    Looks outstanding!!!
  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    I'm afraid of brisket too, but don't know why??

  6. meateater

    meateater Legendary Pitmaster SMF Premier Member

    It's just a hunk of meat, Just go low and slow. Foil at 150* and have a few beverages till 200* Let it sit untill ready,pull and gorge yurself. [​IMG]
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looking good!  It's always nice to do a whole smoker load at once.  [​IMG]
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Awesome Brisket SOB !  [​IMG]

    And Great "SOB-QTV" !    

    One of my favorite channels ![​IMG]

  9. holdem

    holdem Fire Starter

    Sweet...doin a brisket today myself...[​IMG]
  10. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Looks awesome..   I know a lot of people get very anxious when doing a brisket, but as long as you watch your internal temps and keep the TBS going, you will be fine.  Yours look great!  Love the tri tips.  wish they were cheaper around here.. 
  11. dforbes

    dforbes Meat Mopper

    looks very juicy, great job
  12. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Great lookin slabs o beef!!!

     I don't know why anybody is afraid of smokin a brisket . I don't think i've seen anyone yet that said ,I was scared and i tried it and it didn't work.

     There is a cut and dried technique posted in alot of places here that works fine.

     The thing that you must remember is a whole packer is probably one of the longest smokes you will do . You must have patience and allow yourself plenty of time. This is a long smoke that can not be rushed if you want to achieve brisket nirvana.
  13. werdwolf

    werdwolf Master of the Pit OTBS Member ★ Lifetime Premier ★

    You should've called.  I would have been willing to risk the trip to try that first brisket (which still eludes me).

    Nice job [​IMG]
  14. deannc

    deannc Master of the Pit

    Great job and way to slay them demons!!  And you done it not with just 1 brisket but a whole load in the UDS!  [​IMG]
  15. oldschoolbbq

    oldschoolbbq Legendary Pitmaster OTBS Member

    Way to go Mark[​IMG]Knew you could do it[​IMG]  Congrats[​IMG]keep it up[​IMG]

    And remember,