Finally got around to my first brisket

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olaf

Smoking Fanatic
Original poster
Sep 4, 2017
300
221
I had a small brisket flat from a quarter of beef that I bought last winter about 3 pounds. I put it on at 6:00 AM this morning at 235 degrees by 11:00 it was at 185 degrees and I bumped the temp to 250, 45 minutes later it read 215 internal temp so I quick pulled it out and did the toothpick test. At this point I injected it with beef broth, wrapped in foil and back in the smoker at 170 for another 4 hours. Dinner was at 5:00 and although I have nothing to compare this to (first time I've ever had brisket) it was good good good.
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Looks delicious! It's interesting to me that you decided to inject it part way through the smoke. Did you see that suggested somewhere or did you just want to maintain moisture? Sounds like a tactful move on your part and it turned out well. I'm going to keep that in mind now.

And, that's a cute, little treat eater you have there too.
 
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Brisket looks good from my screen also. That is an interesting way of injecting. Glad it worked out.

Point for sure.

Chris
 
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Looks delicious! It's interesting to me that you decided to inject it part way through the smoke. Did you see that suggested somewhere or did you just want to maintain moisture? Sounds like a tactful move on your part and it turned out well. I'm going to keep that in mind now.

And, that's a cute, little treat eater you have there too.


Injecting after it a six hour smoke was kinda because I forgot to inject it before. The meat did not take in a lot of broth maybe 6 ounces but I was afraid it would be dry
 
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