Smoked brisket

Discussion in 'Beef' started by sladewilson, Dec 20, 2015.

  1. Well, here goes nothing. My first brisket smoke on this smoker. It's a 9lb brisket. Just good Ol salt and pepper. Been keeping it(or trying to keep it at 275) put it in the smoker at 730 this morning.

     
    Last edited by a moderator: Dec 20, 2015
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :popcorn
     
  3. b-one

    b-one Smoking Guru OTBS Member

    I'm in!:110:
     
  4. This is four hours in. I opened up the smoker to give the brisket a little spritz. Brisket accumulated a little puddle at the flat. Hm?
    BTW using post oak.
     
    Last edited by a moderator: Dec 20, 2015
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That's lookin great ! Thumbs Up
     
  6. b-one

    b-one Smoking Guru OTBS Member

    :drool I need to get a brisky!
     
  7. dukeburger

    dukeburger Master of the Pit OTBS Member

    Lookis like a good start! [​IMG]
     
  8. mowin

    mowin Master of the Pit

    If I snif hard enough, I think I can smell it.. :drool
     
  9. brimcconnell

    brimcconnell Fire Starter

    looking good.[​IMG]
     
  10. bcrisco

    bcrisco Fire Starter

    Looking good. Very interested in the outcome
     
  11. mike5051

    mike5051 Master of the Pit SMF Premier Member

    How did it come out?  Enquiring minds want to know!  [​IMG]

    Mike
     
  12. b-one

    b-one Smoking Guru OTBS Member

    :drool Come on we're hungry!
     
  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The salt and pepper is good.  The post oak is good.  Heck even the little puddle is good.  

    So did it turn out good???

    B
     
  15. Brisket turned out great. Everyone got seconds; even the kids that are usually picky. It took 8 hrs to get to 210 degrees. I wasn't trying to get that high temp. But it rested for 2 hrs. Everybody was hungry so I didn't get a chance to take the final pic. But here's a pic of the leftovers.
     
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Looks wonderful!

    [​IMG]
     
  17. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That is a nice slice!  

    Mike
     
  18. How in the world did you get a 9 brisket done in 8 hours? Last one I did was a 17 pounder that took 25 hours and I only went to 195 degrees.
     
  19. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    Smaller briskets tend to cook faster all around. Plus running the smoker at 275 instead of 220 makes a huge difference. And if the smoker has good airflow it will cook faster also.
     
    Last edited: Dec 21, 2015
  20. mowin

    mowin Master of the Pit

    Good job.. looks yummy for sure.:points:
     

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