- Oct 26, 2014
- 8
- 10
I smoked my first Brisket before I joined SMF and it was pretty good thanks to all the information I could find here on the forum which is one of the reasons I joined SMF. This will be the first post covering one of my smokes.
Well, I picked up a Flat, since that is about all I can find around here and I seasoned it with Kosher salt, black pepper, garlic powder and a light dusting of ground red pepper. I like simple and a lot of the tips for brisket pointed that way also.
About 715 this morning I put it in my smoker fat side up preheated to 225. Smoked for two hours adding a little more Mesquite chips every 30 minutes or so just to keep a good supply of TBS. Everything looked good at this point internal temp was about 125 and climbing and smoker temp was holding steady.
At about 1100 the smoker temp jumped up a little, the water pan dried out, the sun was shining and the outside temperature got up around 70. Brisket is looking good with an internal temp of 150.
About 145 the internal temp was around 160.
It took until around 530 to reach 175 internal temp at which time I foiled it in order to push it to be ready by dinner, should have put it on the smoker a little earlier, but I just didn't want to get out of bed (one too many beers last night).
Pulled it just above 195 and put it in a cooler to rest for about an hour while everything else for dinner was finished up. The brisket was not fall apart tender but it was real juicy and had a wonderful flavor, no complaints from the family. I really love brisket and this one turned out pretty good if I say so myself.
Well, I picked up a Flat, since that is about all I can find around here and I seasoned it with Kosher salt, black pepper, garlic powder and a light dusting of ground red pepper. I like simple and a lot of the tips for brisket pointed that way also.
About 715 this morning I put it in my smoker fat side up preheated to 225. Smoked for two hours adding a little more Mesquite chips every 30 minutes or so just to keep a good supply of TBS. Everything looked good at this point internal temp was about 125 and climbing and smoker temp was holding steady.
At about 1100 the smoker temp jumped up a little, the water pan dried out, the sun was shining and the outside temperature got up around 70. Brisket is looking good with an internal temp of 150.
About 145 the internal temp was around 160.
It took until around 530 to reach 175 internal temp at which time I foiled it in order to push it to be ready by dinner, should have put it on the smoker a little earlier, but I just didn't want to get out of bed (one too many beers last night).
Pulled it just above 195 and put it in a cooler to rest for about an hour while everything else for dinner was finished up. The brisket was not fall apart tender but it was real juicy and had a wonderful flavor, no complaints from the family. I really love brisket and this one turned out pretty good if I say so myself.
