Beginner smoking beef brisket for first time

Discussion in 'Beef' started by fursey, Feb 2, 2015.

  1. Purchased my smoker just over a week ago and so far have experimented with pork spare ribs and pork roast, now time to try a litle beef.

    The cut of brisket I can get here in Western Australia is slightly different to that of my brothers in the US and also has the ribs, I

    assume similar to Country ribs?


    I have lightly basted it with mustard and Worcestershire sauce and used a simple rub of brown sugar, salt, pepper and paprika. 

    Today I will be using mangrove wood charcoal with a few chunks of hickory for the smoke.  I'm just warming up the grille and let you know of the progress throughout the day.
     
  2. pcmyers23

    pcmyers23 Smoke Blower

    Keep the pics comin. I got some cheese on the smoker but I'll be watchin this thread. Looks great so far!
     
  3. Looking good !!

    Gary
     
  4. 1 hour on and I'm a little concerned it may be cooking too quick, meat temperature is already at 105F. Now trying to reduce smoker temperature.
     
  5. pcmyers23

    pcmyers23 Smoke Blower

    Whats the smoker temp at?
     
  6. It was at about 125C or 250-260F, I've dropped temp to 175F for apporx last 2.5hours
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Just my opinion, but I'd keep your temp at least round 225* !
     
  8. What should I aim for an internal meat temperature? Mine at the moment is reading approx 73
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    When I'am doing briskets... Keep in mind everyone has their own ways, this is just mine ! At round 195* IT, I'll start doing what is referred to as the toothpick test.... Just take a toothpick or a meat probe would work ok as well.... When you can slide the toothpick into the brisket with little resistance, it's done. At that point I pull wrap in foil & towels, then put in my camping cooler for a couple hours for the rest !
     
    romy6 likes this.
  10. Beef at 3 hours prior to wrapping in foil



     
  11. pcmyers23

    pcmyers23 Smoke Blower

    Lookin good. First time Ive seen a brisket with rib bones. Whats smoker/IT temp?
     
  12. It's around 190F but been trying to raise temp for last hour.

    This is what a brisket is here in Oz.  Was thinking of slicing and serving as chops with a rum BBQ sauce
     
  13. pcmyers23

    pcmyers23 Smoke Blower

    Looks good, Id give it a try thats for sure. Keep the pics comin, I'll check out how it finished up in the mornin.
     
  14. It looks good. Don't leave us hanging we need to see more pics.

    Happy smoken.

    David
     
  15. looking good fursey. nice looking brisket.

    dannylang
     
  16. Apologies for my tardiness, here are the final photos after resting for several hours.
     
  17. Finally served up with some roasted vegetables (cooked on Webber Q) with homemamde Rum BBQ Sauce.
     
  18. Nice job, looks pretty tasty to me.  

    Gary
     
  19. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Awesome job! [​IMG]
     

Share This Page