Saturday morning brisket.

Discussion in 'Beef' started by gotbags-10, Apr 13, 2013.

  1. gotbags-10

    gotbags-10 Smoke Blower

    Just threw a 13 lb briskey on the weber grill. Picked it up from RD last night. Love that place! Injected last night with beef stock and a little worshtershire then a nice coat of black pepper followed with a little coat of Jeff's rub. Don't want it too sweet but it deff adds a nicer layer of bark I've found than just strait S&P. I have the amnps filled with hickory in the grease tray and and the temp at 250. Running a little high to make sure I hit 140 IT in 4 hours. I'll keep ya posted

     
    Last edited: Apr 13, 2013
  2. billhilla

    billhilla Fire Starter

    Looks great, what internal temp are you going to take it to?
     
  3. gotbags-10

    gotbags-10 Smoke Blower

    I will wrap at 160 then start probing the flat with my world record holder thermapen about 190 every 40 min or so till it slides in like butter. After that flat gets separated and in the cooler and point gets cubed and sauced and back on for some burnt ends
     
  4. bruno994

    bruno994 Master of the Pit

    Sounds like a plan..
     
     
  5. smokefever

    smokefever Smoking Fanatic

    Im getting ready to fire up the smoker for a brisket myself!  Good luck with the smoke, sounds like you have it all figured out!
     
  6. gotbags-10

    gotbags-10 Smoke Blower

    Just hit 140 IT and sprayed With Worchester shire beef broth and water mixture
     
  7. gotbags-10

    gotbags-10 Smoke Blower

    Brisket might have been my finest ever!!!
     
  8. Looks great!  My mouth is watering just from looking.  Know it would go nuts if I had the first taste. 
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great!  That's a tasty-lookin' brisket, for sure...[​IMG]
     
  10. dj mishima

    dj mishima Meat Mopper

    Good job!
     

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