dampFire: First Successful Brisket - Q view always included =]

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Original poster
Dec 15, 2013
Hello there SMF friends (and buddies that will get here from facebook),

I have tried brisket before but did not come out that great.  I didn't depend on temps or anything...I just pulled it when it looked right after 7 or 8 hours...

I am no longer a novice and retrying "battle brisket".

9 pound brisket cut in half to fit in the smoker.

Rubbed and kept in the fridge for 2 days.

My rub: 4 cups brown sugar, 1 cup of coarse sea salt, 1/2 cup of garlic salt, 1 cup of paprika, 1/2 cup of garlic powder, 1/2 cup onion powder, 1/3 cup of chipotle powder

I used the same rub for some bone-in strip steaks...which came out amazing as well.

I smoked this guy at 210 degrees starting at 10PM that night, feeding the smoker every 2 to 3 hours. Wood of choice: Hickory.

At 170 it was pulled out around 9:30am. Covered it in tin foil and put it in a warmed oven for 2 hours...then sliced it up.

I plan on doing it again in a couple of weeks for a party I'm having...only thing I would different is after slicing brisket, go through and cut out any fat that is sometimes inside the brisket.


Last edited:
Looks great!  How did it taste?  Don't have time to cook one, now I may have to go get a sandwich at local BBQ place.
Moist and juicy, Will try injecting next time with soy + worcester + beef broth....trying to get a bit more flavor.
Looks Awesome Chea !!! Great looking Bark!!

Note: If you inject it or temp probe it before 2 or 3 hours, you should get it from 40* IT to 140* IT in no longer than 4 hours. 210* Smoker temp probably won't do that.

That is a tasty looking brisket 
  Looks like you nailed it - nice job man! 
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