Mother's Day Brisket

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teacherdan

Newbie
Original poster
May 25, 2014
27
26
South Texas
Got a 15lb Brisket from Sam's Club a week ago, figured I'd give brisket a go!

Here's a quick picture after trimming and squaring it off...

I'm using pellets in a aluminum foil pocket for the first time in my vertical propane smoke. Purchased a 40lb bag on Amazon:

Here is a shot of the brisket 4 hours in, had a start a little warmer than I wanted, about 250 degrees, in order to get it above 140 degrees in four hours -- since I opted to inject with some beef broth. It is sitting at about 150 degrees and I lowered the temp to about 225 degrees. Kept the seasoning simple: salt, pepper, granulated garlic, and onion powder.

Also trying this one with the fat cap down for the first time in the vertical smoker.

I'll keep ya'all updated!
 
Last edited:
8 hours into the smoke, IT 163 degrees...
c058ada810a9914558469dace0e38975.jpg



Sent from my iPhone using Tapatalk Pro
 
That is lookin great.

Getting some really good color.
 
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