My first brisket

Discussion in 'Beef' started by so ms smoker, May 30, 2011.

  1. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      I finally decided it was time to try a brisket! I got a 6.6 pounder from Sams. Didn't want to start too big. After reading many articles on SMF, I trimmed off most of the fat and rubbed with Jeff's Rib Rub, wrapped in plastic and put it in the fridge over night. Got it out Friday 5-27-11 and put it in the smoker. I use a Cajun Injector Electric Smoker which has been great for me so far, at 230 degrees. Smoked with hickory and apple wood chips for 8 hours to get to 165 degrees. Pulled it out and wrapped in foil, put in oven for an hour to get to 195 degrees, then turned off the oven. Let it sit for 2 hours to get down to 180 degrees, then sliced. No before pics but here are the money shots. No discernable smoke ring because I didn't keep the smoke heavy enough. (Time to invest in an A-maz-n smoker![​IMG][​IMG][​IMG][​IMG][​IMG]
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks really great!  Nice money shot, too!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!   [​IMG]
     
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great[​IMG]

    thanks for the Qview
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks wonderful. So nice and juicy.
     
  6. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Thanks for the kind words. It did stay very juicy.

    Mike
     

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