Big brisket smoke this weekend

Discussion in 'Beef' started by jspryor, Apr 21, 2011.

  1. jspryor

    jspryor Fire Starter

    I picked up a case of packer briskets (6 of them) from Sam's Club tonight and also mixed up a 3x batch of Jeff's rub.  Smoking all the meet on Saturday for my uncle's fly-tying expo next weekend. 

    Planning to smoke until ~150 and then foil and cook until 200-205.

    This is the first time I have done pulled brisket.  I have done more than this in pork but never brisket so kind of nervous!!!

    I will try to provide Q-view along the way.  Any advice would be appreciated.
  2. fife

    fife Master of the Pit

    Hope your smoke goes well ENJOY.
  3. I've never tried a brisket either,keep us posted with pics. Good luck
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Good luck with the brisket. I personally would take it to 160 - 165 before foiling
  5. smokinal

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

    I agree with scar, foil at 165. I also prefer my brisket sliced across the grain instead of pulled, since they are packers you could pull the point & slice the flat, that way people would have a choice.
    Last edited: Apr 22, 2011

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