Texas style

[Chiefrob25]

Starting to get the hang of brisket better. I do mine Texas style with just salt and pepper rub overnight. I use offset smoker and usually a hickory or pecan wood. I try to cook around 225 but for some reason the cook is fast. I usually wrap around 6 hours in just because it really won’t take anymore smoke but from there internal temp on brisket shoots up so quick. I usually rest for 2 hours. Attempting my first shot at beef ribs today. Will update on those later.

 

[kruizer]

Welcome to SMF from Minnesota. Looks like a mighty fine brisket to me.

 

[Chiefrob25]

Thanks it’s a work in progress that always takes a little tinkering with.

 

[ponzLL]

Tinkering is half the fun! Nice looking brisket

 

[6GRILLZNTN]

Welcome from Middle TN! Nice looking brisket.

 

[ofelles]

Welcome from the California Delta. Nice brisket.

 

[SmokinLogs]

That’s a nice looking brisket you got there. Great looking bark and smoke ring! Looking forward to seeing those beef ribs.

 

[Chiefrob25]

3 hours in

 

[gmc2003]

Looks like you caught on fairly quickly, and welcome to the forums.

Chris

 

[Chiefrob25]

Here is the end product. Not bad for the first attempt just started them too late so needed a little longer to be more tender. Overall was tasty though.

 

[tallbm]

Starting to get the hang of brisket better. I do mine Texas style with just salt and pepper rub overnight. I use offset smoker and usually a hickory or pecan wood. I try to cook around 225 but for some reason the cook is fast. I usually wrap around 6 hours in just because it really won’t take anymore smoke but from there internal temp on brisket shoots up so quick. I usually rest for 2 hours. Attempting my first shot at beef ribs today. Will update on those later.

Hi there and welcome!

Are you using a digital thermometer measure your smoker temp? The built in ones on smokers are often very off. This may solve the mystery of why they are cooking so fast.
Good thing though is that brisket doesn't really care much what temp you are smoking it at so you are ok in this case :)

 

[Chiefrob25]

That’s something i need to look into and prob would make a big difference

 

[tallbm]

That’s something i need to look into and prob would make a big difference

Yeah if you get a good wireless dual probe (or more probes) thermometer, test it for accuracy and then use it to see if you are running hot on one side or what is going on it will tell you a lot of things.

Testing one of those is as simple as getting a boiling pot of water on the stove and putting the probe in it (don't let water get in the crimp area of the probe). Boiling water is 212F so if the probe hits 212F then you are good but if it is slightly off you know how far off it is and you just make note that it is high or low that many degrees while cooking :)