First brisket in a long time.

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cronocide

Smoke Blower
Original poster
Apr 16, 2016
86
98
Pennsylvania
Just found a whole prime cut 10 lb. brisket at Sam's Club earlier. It has now become today's task to smoke it. Got it seasoned with salt, black pepper, and a dash of MSG. I've found that a little MSG on steaks while reverse searing is phenomenal so I figured it couldn't hurt on a brisket. It is on the smoker now at 200-225* and I will keep you all posted.
Brisket start.jpg
 
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Houndstooth

Fire Starter
Oct 15, 2022
33
44
Utah
Sounds great! Brisket is my mission this year. If the brisket starts winning just take a drunken nap and after you’ll be back the fight 😂
 
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sandyut

Master of the Pit
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SMF Premier Member
Feb 18, 2015
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Utah
Climbing on the night train... gonna be a long ride at those temps ...
Curious not criticism. Why so low on the temp? I moved to a short run at high smoke (180) then 275 till done. Start at 0600 and on the table same day for supper. no noticeable difference between that and low and slow….except low and slow is overnight or eternal.
 
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cronocide

Smoke Blower
Original poster
Thread starter
Apr 16, 2016
86
98
Pennsylvania
Curious not criticism. Why so low on the temp? I moved to a short run at high smoke (180) then 275 till done. Start at 0600 and on the table same day for supper. no noticeable difference between that and low and slow….except low and slow is overnight or eternal.
Edit: More info.
Just how I've always done them. I know that if I cook at 200-225* they will come out as I intend. I'm a creature of habit. I would be afraid to trial a different temp on an expensive cut of meat.

It is 150* internal now. Figure it will be 160* in another hour and then ill wrap in butcher paper.
 
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cronocide

Smoke Blower
Original poster
Thread starter
Apr 16, 2016
86
98
Pennsylvania
It is done! 205* IT, probe tender in flat and point. It is resting in a cooler for a few hours while I get some sleep. Sliced pictures in a few hours.
 

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