First Brisket

Discussion in 'Beef' started by psycho dad, Oct 20, 2013.

  1. psycho dad

    psycho dad Smoke Blower

    It's just a little feller my wife surprised me with, 2.88 lbs.

    Here it is rubbed and ready for some smoke:


    I gave it some salt pepper, paprika, Cajun seasoning, onion & garlic powder.

    It went in at 11:00, I'm guessing around 5 hours should do it.

    Stay tuned!
     
  2. [​IMG]

    I'm in.

    Happy smoken.

    David
     
  3. psycho dad

    psycho dad Smoke Blower

    What year is that Vette David?

    Mines a '76.
     
  4. psycho dad

    psycho dad Smoke Blower

    First peek, 2 1/2 hour in.


    IT 160. Smooth sailing so far!
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looking pretty from here!

    Kat
     
  6. Well, how did it turn out ?

    Gary
     
  7. psycho dad

    psycho dad Smoke Blower

    Still smokin.

    It's stalled at 172
     
  8. psycho dad

    psycho dad Smoke Blower

    Its 5:30, temp up to 190. Temp has been 220 all day, I think I will bump it up a liitle.

    The natives are getting restless!
     
  9. psycho dad

    psycho dad Smoke Blower

    Success!



    It took seven hours to cook, plus an hour rest. meat came out moist and tender, very tasty. 


    served with barbeque beans and garlic mashed potatoes, covered in smoky au jus made from the drippings.

    Next time I need to get a bigger brisket, 4 of us finished it off easily.

    Thanks for looking!

    - Jay
     
    Last edited: Oct 20, 2013

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