First smoked Brisket

Discussion in 'Beef' started by bigj44, Aug 22, 2013.


  1. This is my first attempt at smoking a brisket. It weighed in at 5.71 lbs. I started it at 9:30am and it was finished around 6:00 pm. I let it rest 35 minutes before slicing it up. Used my own rub and homemade bbq sauce to go on it.
     
  2. Looks like it came out great ...don't be shy with them pics!!!
     
  3. Looks pretty good!
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    See how smart he is? He ate his brisket first, then shows us the pictures........ Congratulations looks like an excellent Smoke, now can you do it again next month? Heck next week?
     
    Last edited: Aug 22, 2013
  5. Looks GREAT!

    Happy smoken.

    David
     
  6. would love to make them every day... but have to work and no time to smoke on those days
     
  7. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Nice bark color and smoke ring!

      Mike
     
  8. fliptetlow

    fliptetlow Smoke Blower

    ^ same as above, really nice ring and bark. 

    Did you foil it?
     
  9. bigredfan

    bigredfan Newbie

    WOW looks great.

    I would be curious to hear what your secret was
     
  10. i did not use foil until i took it off the smoker and left it wrapped for 30 minutes. I really have no secret i just maintained the tempature between 200-250 and put it on the far side away for where the side fire box connected to the grill. I left the meat prob in throughout the whole cooking process. I have a wireless thermometer. and i let it do its thing. I only have had the smoker for about a month. I like challenges and decided after smoking the wings a few times and the whole chickens to just give it a go. The only thing i would do differently next time is let it rest for a whole hour maybe and hour and a half.
     
  11. Leave your thermometer in the meat while resting ....once it hits 177 or lower slice away .... Or dble wrap in foil for in the cooler foe a later slice !
     

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