OK my first 2lb brisket!!!!

Discussion in 'Beef' started by reed29, Jul 20, 2014.

  1. reed29

    reed29 Meat Mopper

    Dry rub smoker at 215 hope it comes out good any advice from the pros very welcome! !!!
     
  2. reed29

    reed29 Meat Mopper

    And using hickory and Applewood
     
  3. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    190 take it off wrap it in foil put it in a towel and stick it in a cooler for 2hrs pull it out check temp should be 205. Enjoy
     
  4. reed29

    reed29 Meat Mopper

    Thanks I'll do that!! No foil in smoker just in cooler?
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'd recommend the toothpick test before pulling it though ! Start around 185-190* & take a toothpick or temp probe.... When it slides into the brisket with little resistance then pull, wrap & cooler.... Each piece is different, some get done closer to 195* IT and I've had some that had to go to 205* before the toothpick test worked.... Just my 2 cents !
     
    demosthenes9 likes this.
  6. na na

    na na Fire Starter

    I just did a 4lb brisket this weekend, and I pulled it off at IT of 160, and double wrapped in foil, and put back on the smoker until it got to IT of 195.  I think you'll get more moisture this way (in my experience anyway).

    Once I pulled it off, I left it in the foil, but double wrapped in towels, and put in a cooler for about 1.5 hrs.  Was the best brisket I've done so far.  Good luck and make sure to post a qview when you're done!
     
  7. reed29

    reed29 Meat Mopper

    Thanks guys and ill definitely put some Qview up!!!!!
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Just a FYI, I've never foiled til the rest & brisket has been nice & moist ! Here's a pic of the last one I done, hope maybe it'll help ya somehow !

    Just remember as these other folks pointed out, the rest ...... It's a real important part of the smoke ! Good luck to ya !
     
  9. reed29

    reed29 Meat Mopper

    That looks great!!!! Thank you hope mine turns out that good!
     
  10. reed29

    reed29 Meat Mopper

    Do you put any beer or any thing in foil?
     
  11. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    No. I mean you could uses little beef stock
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No, just foiled without putting anything in it.... But a lot of folks do put liquid in with it !
     
  13. reed29

    reed29 Meat Mopper

    Ok ill do with out thanks waterinholebrew.
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No problem, lookin forward to seeing how it turns out !
     
  15. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Post some pics of finished product
     
  16. reed29

    reed29 Meat Mopper

    Will do lemans.
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    How's the brisket coming ?
     
  18. reed29

    reed29 Meat Mopper

    Slow guess I'll have for dinner tomorrow lol. Its stuck at 169
     
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yeah, you've hit the infamous stall it sounds like !
     
  20. reed29

    reed29 Meat Mopper

    Can I leave it rapid up all night or will it get dry
     

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