Brisket

[jm57]

I’ve been lurking on here for some time now but figured maybe I should actually post something. So here we are. My brisket is ready to go for tomorrow morning. I was able to get my hands on an 8 pounder just the point. Got it trimmed and rubbed down with salt, pepper and a basic beef rub. I should have it on the smoker around 7-8am. Will post a few updates along the way.

 

[jm57]

I put it in the smoker right at 8:15 this morning. Left it on the smoke setting for about an hour and then turned it up to 250.

 

[bauchjw]

Looking good! What kind of wood are you using? And are you going to cube it at the stall for burnt ends? Looking forward to seeing how it comes out!

 

[jm57]

Thanks! I’m using hickory pellets on a pit boss smoker. I’m planning on wrapping at 165 or so and just letting it ride.

 

[912smoker]

Looking good !

Keith

 

[negolien]

samiches to be love it

 

[smokerjim]

Looking good

 

[jm57]

Pulled and wrapped in butcher paper at 166. It took right around 5 hours and 45 mins to get there. I wish it had a little more bark. This is my first time doing a brisket at 250 instead of 225 so maybe that’s why it looks different. We’ll see how it turns out.

 

[Twil6]

Nice work so far!

 

[jm57]

Just pulled it at 202. Got it in the cooler resting while the mac and cheese finishes.

 

[Gonna Smoke]

I'm in, where's the rest of the brisket porn??

 

[jm57]

Here it is! All finished and sliced. I’m pretty happy with how the mac and cheese turned out too.

 

[bigfurmn]

Looks mighty tasty. Enjoy! Wish that was my dinner.

 

[TNJAKE]

Yummy looks like you nailed it. Mac and cheese looks fire as well. Nice work bud

 

[bauchjw]

Crushed it! Great job, beautiful slices and the Mac N Cheese is a perfect side Well done!

 

[mossymo]

Nice job, looks great!