Finally got around to my first brisket

[olaf]

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.

 

[SparetireBBQ]

Looks good to me! Everyone has their own ways of smoking brisket. Trial and error on my part lol and a lot of reading.

 

[KrisUpInSmoke]

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.

 

[gmc2003]

Brisket looks good from my screen also. That is an interesting way of injecting. Glad it worked out.

Point for sure.

Chris

 

[SmokinAl]

Looks like a darn good first try!
Al

 

[Ishi]

Looks really good!

 

[crazymoon]

O, Your brisket looks tasty,tasty,tasty!!!! like

 

[one eyed jack]

Pretty work O. Nice slicing job.

 

[dcecil]

THat looks absolutely delicious, great job

 

[olaf]

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

 

[olaf]

Looks like a darn good first try!
Al[/QUOTE

Thanks, learned a lot on this site

 

[KrisUpInSmoke]

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

I think it was a cool out of the box move. And, it struck me like, "Oh, you can do that!"

 

[sauced]

Great looking brisket....nice job!!!