Brisket on the Brinkmann

Discussion in 'Beef' started by irishteabear, Apr 12, 2009.

  1. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I bought an 8 lb brisket the other day at Walmart because one of my kids has been bugging me for weeks for one. It's been cut in half to fit on the brinkmann. I'm using Capt. Dan's brisket rub and starting with mesquite, may switch to hickory later on. It went in about 7 am.
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looking good so far, Dawn. Glad to see you're having good luck with your Brinkman. I finally gave mine away. It was just too much trouble.
     
  3. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Looks great! Can't wait to see the final results.

    Jason
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Nice flat. Why is it in a pan?
     
  5. rivet

    rivet Master of the Pit OTBS Member

    Nice so far, keep the pics coming!!
     
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Thanks. They're in a pan for no reason in particular. I was going to do it that way and then changed my mind after I posted the pics.
     
  7. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    After 4 1/2 hrs in the smoker at temps around 250. It's been down to 220 and up to 280. Think I'm getting the hang of this thing. [​IMG]
     
  8. mikey

    mikey Smoking Fanatic

    Looking good so far, Dawn. By George, I think she's got it![​IMG] Looking forward to the grand finale.
     
  9. flatbroke

    flatbroke Smoking Fanatic

    Looks yummy Dawn. Great Job
     
  10. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    They've hit the dreaded plateau. The top one was at 148 and the bottom was at 150. I went back to tend the fire an hour later and the top and bottom both read 146. They're looking good and I'm able to keep the smoker temp between 250 and 255. The winds are fairly calm, but with an occasional gust. I've been mopping every time I tend the coals with a mop recipe that Capt. Dan gave me.
     
  11. meat magician

    meat magician Smoke Blower

    That brisket is looking good. [​IMG]
     
  12. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Looking great Dawn !!!!!!!!!!!
     
  13. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Looks real good, [​IMG]
     
  14. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Gotta love the dreaded stall time ... [​IMG] but yanno it's worth the wait! Looks like a great cut of meat you're smoking, bet the neighborhood is smelling good!
     
  15. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Looking good. The final reward is in sight.

    Jason
     
  16. Dawn, those look great. Are you planning to slice or pull?
     
  17. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Finally! After 14 hours the flat is ready for slicing. It's hit 200 and been through the foiling, towel wrap, cooler treatment.

    Closeup of the slices:


    The point has been foiled, wrapped in a towel and put in the cooler for an hour. I'll post the final pic after slicing.

    I can honestly say I think there is a big difference in a brisket done in the Bradley verses over charcoal. I will be doing them in the brinkmann from now on.
     
  18. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    looks very nice.[​IMG]
     
  19. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Nice job Dawn. I used a Brinkman for years. All I had and it worked well for me cause I liked tending it!
    [​IMG]
     
  20. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    awesome looking brisket. nice
     

Share This Page