Birthday Brisket

[tom c]

It's my Birthday and I couldn’t think of a better way than to smoke my first Brisket.

Rubbed with Reduced Sodium Worcestershire and John Henry's Texas Brisket Rub in the refrigerator with a few cold ones.

12:01 AM 10 pound brisket In the smoker. I placed the trimmed fat on the upper rack so it will self-baste the brisket as it smokes.

 

[tom c]

3 AM

AMNPS filled with Pecan pellets 

4 AM      InternalTemp 135

 

[boykjo]

Looking good Tom.... Hows that JH texas brisket  rub........ I use the pecan rub a lot..........

Happy birthday

Joe

 

[SmokinAl]

Great start!

 

[tom c]

At 4 AM I flip it to fat side up.

7 AM   InternalTemp 145

After 7 hours AMNPS still smoking.

 

[jaketruck]

Looking good! Doing the same thing today! So you like to leave the fat on? I trimmed mine yesterday and soaked it overnight in "Claude's" brisket sauce. Getting ready to fire it up.

 

[mballi3011]

I'm with Jake here. If you are going to let the fat cap lay on top of the brisket why didn't you just leave it on the brisket and smoe it fat cap up. Thats the way I do mine and I have been getting rave reviews for years. The only fat cap that I remove is the hard stuff.

 

[tom c]

Looking good! Doing the same thing today! So you like to leave the fat on? I trimmed mine yesterday and soaked it overnight in "Claude's" brisket sauce. Getting ready to fire it up.

This is my first brisket, I trimmed it downed to 1/4 layer of fat.

I'm with Jake here. If you are going to let the fat cap lay on top of the brisket why didn't you just leave it on the brisket and smoe it fat cap up. Thats the way I do mine and I have been getting rave reviews for years. The only fat cap that I remove is the hard stuff.

Here the theory, by trimming the fat cap down you will cut down on cooking time + allow more smoke to the meat. By placing the pound of fat that was removed on the upper rack it will drip on to the brisket self-basting the brisket as it smokes.

 

[tom c]

After 9 hours I needed to refill the AMNPS.

.

 

[redheelerdog]

Happy Birthday Tom!

The brisket looks great!

Have a great day!

 

[tom c]

1 PM   InternalTemp 160

Flipped it so the bark would even out before I foil it at 170.

 

[graystratcat]

Looking very good!  And, Happy Birthday!

-Salt

 

[sprky]

 and  

 

[tom c]

Added a few ABT's

 

[jaketruck]

Lookin great.

 

[tom c]

6PM  InternalTemp 170

Wrapped and back in the smoker with a few wings.

 

[bmudd14474]

Happy Birthday.

That looks great.

 

[harleysmoker]

Happy B Day looking good!

 

[raptor700]

Looking good Tom

Happy Birthday 

    

 

[tom c]

23 hours later.