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

[dampfire]

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.

2014-03-08 20.01.41.jpg

• dampfire
• Mar 18, 2014

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

2014-03-09 09.30.08.jpg

• dampfire
• Mar 18, 2014

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.

2014-03-09 13.15.47.jpg

• dampfire
• Mar 18, 2014

2014-03-09 13.15.41.jpg

• dampfire
• Mar 18, 2014

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.

Thanks,

Chuck

 

[deuce]

Looks Great! Makes for a long night feeding the smoker every few hours, but looks like it was well worth it!!

 

[aggie94]

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.

 

[dampfire]

Moist and juicy, Will try injecting next time with soy + worcester + beef broth....trying to get a bit more flavor.

 

[Bearcarver]

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.

Bear

 

[seenred]

Delicious looking brisket Chea...nice job!

Red

 

[dockman]

Doing a brisket this Saturday gonna try your rub.

 

[kc5tpy]

Hello Chea.  GREAT looking brisket.  Keep Smokin!

Danny

 

[leah elisheva]

Now that looks soft, juicy, flavorful, and amazing! Great job!!!!!!!!!! Cheers! - Leah

 

[smoking b]

2014-03-09 13.15.41.jpg

• dampfire
• Mar 18, 2014

That is a tasty looking brisket 

  Looks like you nailed it - nice job man! 

 

[dockman]

By the way your brisket looks great!