Brisket Smoke 5/1/16

Discussion in 'Beef' started by dannylang, May 1, 2016.

  1. have not published anything in a long time, so i though i would do something. bought a brisket 6-8 pound er from food lion. so i put it in a brine, first time i have ever brined

    a brisket. my brine is

    1/2 cup of apple cider vinegar

    1/2 cup of apple juice

    1 tbsp salt, pepper, onion powder. garlic powder

    1 tbsp sugar in the raw

    1 tbsp roasted garlic

    then i put my rub on, rub is salt and pepper, and a little tenderizer

    then got the smoker settled down at 200-225

    then put the brisket on the smoker until internal temp reached 158-165, then i foiled the brisket (TIGHT)

    along with some DOGS, anyone thats never had smoked dogs are really missing out on some chefs eats while smoking....

    So the internal temp of the foiled brisket reached 190-195 so i pulled it out to rest for a while.

    sliced it up, and here it is.................

    pretty darned tastee.......

    THANKS FOR LOOKING,

    Danny Lang
     
    tropics likes this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome man, very nice ! I owe ya a point as I guess I'm over my limit today !
     
  3. smokinal

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

    Great looking brisket!

    Nice smoke ring!

    Al
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Danny that looks great nice smoke ring too. Points

    Richie
     
  5. richie thanks, thats great coming from an experienced smoker like you, again thanks

    dannylang
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice looking piece of beef!

    Disco
     
  7. inkjunkie

    inkjunkie Master of the Pit

    Nice...
     
  8. tropics thanks for the point

    dannylang
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  10. tropics i cheched out your post, i liked the way you put the carrots and onions under the brisket, did it add extra flavor? nice looking beef buddy.

    dannylang
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Not to the meat bur the au jur was fantastic

    Richie
     

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