Sunday Brisket - qview

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rc1991

Smoke Blower
Original poster
Mar 28, 2010
124
14
Pacific Northwest
Picked up a flat from Costco that was right around 3 lbs and decided to smoke it on Sunday. Used Jeff's rub and smoked with hickory at about 225 - 250 for about 7 hours or so and took it to 195 (had to take it off at 170 and finish in the oven since a storm was coming through and I don't have a good place to shelter the smoker). Spritzed with apple juice/bourbon. Didn't get a pre-smoke pic but the finished product is below. Ate the 3 leftover slices on a sandwich today for lunch! Good stuff!

Finished

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Sliced

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If that thing tastes as good as it looks.. well.. I can only imagine. I am drooling for sure
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Great job!!
 
Thanks Jeff - it was good  - then again pretty much everything I have used your rub recipe on has come out really good and got a lot of compliments!
 
If that thing tastes as good as it looks.. well.. I can only imagine. I am drooling for sure
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Great job!!
 
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Man oh Man thats one good looking brisket. I would just love the have a hunk of that on my plate but I see that there's nothing let. Smart man you will start have a bunch of visitors if you keep serving alot of meat that looks like that one.
 
That looks awesome!!!!!!!!
 
Thanks everyone! This was a good test run because we're having quite a group for the 4th of July. Still planning the menu but I think the smoker will be pretty full - definitely decided on BBs, deciding between a large brisket or a couple of chuckies; will likely do a butt for pulled pork and some beer can chickens on the grill. The butt and brisket (if I go that route) will probably need to go on the night before but I think it will be a great long weekend for a serious smoke!
 
For finishing in the oven you got a very pronounced smoke ring. I actually never saw one that dark then just stop, usually they fade, it almost looks like a layer of bacon or something.

Great Job!, thanks for sharing.
 
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