Sunday Brisket!

[mike5051]

Sorry for the late comments, but that brisket looks amazing!  

Mike

 

[73saint]

 
Sorry for the late comments, but that brisket looks amazing!  

Mike

Thanks Mike!!  I'm ready to try another one...

 
This is my first post since joining this forum five minutes ago! I had to chime in...for all those here imagining how good this brisket was, and licking monitors, etc....I GOT TO EAT SOME OF IT!!! 

Holy crap, Batman! I've gotta say, OP did a spectacular job. I have not had better brisket anywhere (my own included, but I won't admit that again.)

Looking forward to perusing this forum...

Happy smoking....

Guitarhawg

Very nice of you to say,  Hawg!  And, Welcome to the forum!

 

[disco]

Beautiful brisket, Bro!

Disco

 

[gary s]

Nice Job, Great looking Brisket 

Points

Gary

 

[chinanick]

Thanks! I should probably wait until I can upgrade my smoker though. Let's just say it's not the most trustworthy.

I feel your pain
I have been using a $100 cos smoker for a while and finally upgrading this year. I did all the usual mods to it but at times I can't keep the heat steady or get it above 200. But I still get some good BBQ out of it at times.

 

[73saint]

Beautiful brisket, Bro!

Disco

Thanks Disco!

Nice Job, Great looking Brisket Thumbs Up

Points

Gary

Thanks Gary!!

 

[rolling842000]

 I am going to be smoking another brisket next week, I usually smoke it 1.5 hrs per pound at 225 degrees(7 pounder). Now I am going to smoke a 14 pounder but I am thinking on cutting this in half to reduce smoking time. Need a good Rub any suggestions? Also what do you all think about using beef tallow on beef?

 

[gary s]

 
 I am going to be smoking another brisket next week, I usually smoke it 1.5 hrs per pound at 225 degrees(7 pounder). Now I am going to smoke a 14 pounder but I am thinking on cutting this in half to reduce smoking time. Need a good Rub any suggestions? Also what do you all think about using beef tallow on beef?

Check these out may be helpful

http://www.smokingmeatforums.com/t/...r-the-misconception-of-the-1-to-1-5-hour-rule

http://www.smokingmeatforums.com/t/...st-on-misconception-of-the-1-to-1-5-hour-rule

http://www.smokingmeatforums.com/t/243295/texas-style-brisket

Gary

 

[rolling842000]

Thanks a lot for this info, do you think pouring boiled beef tallow or using it with meat is good?