Newbie using my smoker for the first time- Brisket!

[remsr]

Oh! And I smoke brisket with red oak and inject with a mix of beef broth and the rub I use on the brisket.

Randy,

 

[disco]

What a great looking first brisket! I would tuck into that anytime! Points.

Disco

 

[jasonrmcc]

What a great looking first brisket! I would tuck into that anytime! Points.

Disco

Thank you!

 

[orion3974]

That looks really good! I have not been brave enough to try one of those. Might have to. I am interested to see how far your MES probe is off as that is what I use.

 

[bladeguy]

That looks really good! I have not been brave enough to try one of those. Might have to. I am interested to see how far your MES probe is off as that is what I use.

Nothing to fear Orion. Just salt, spices, time and temp and you can produce an excellent product. I've been doing briskets for a little over a year and a half. My first few were so/so, now, my brisket is killer. Everyone who has tried mine around her says it is the best they have ever had anywhere. Mind you, we don't have much for BBQ joints around here, however, many of these people have eaten BBQ all over the country. You won't learn until you jump in, and even the ones that didn't turn out perfect, were still extremely tasty! Jump in!!!

 

[jasonrmcc]

Nothing to fear Orion. Just salt, spices, time and temp and you can produce an excellent product. I've been doing briskets for a little over a year and a half. My first few were so/so, now, my brisket is killer. Everyone who has tried mine around her says it is the best they have ever had anywhere. Mind you, we don't have much for BBQ joints around here, however, many of these people have eaten BBQ all over the country. You won't learn until you jump in, and even the ones that didn't turn out perfect, were still extremely tasty! Jump in!!!

Blade is correct, nothing to be intimated by, just take your time and monitor temps. It will at the very least be edible and I'm sure you'll enjoy the fruits of your labor. Best of luck when you do try your first one!

 

[remsr]

Not bad for a first try my first one some 20 years ago was way under cooked and tuff as my shoe.[emoji]128522[/emoji]

 

[801driver]

How big of an impact does leaving the rub on for 12+ hours make on the finished product? I Would only have it on for a few hours today, otherwise I have to wait until next weekend.

As usual, in some areas here you will get a lot of slightly different opinions.  We mix our own rubs (Modified Jeff's to fit our particular taste buds) salt included.

On smoke day I pull the store wrapped meat out of the frig and get it ready.  Then sprinkle our rub on in a cookie sheet out on the counter.  I then get the smoker ready, usually just takes a few minutes and put it in and let it go. We have tried rubbing over night but reallycould not tell much difference,  .  We do brine chicken about a half hour in salt water before smoking or grilling.

Keep experimenting to find what fits you and yours best.