1st Brisket

Discussion in 'Beef' started by papajeep, Jul 3, 2016.

  1. I started with a 10# brisket. Did a little trimming then put on a salt , pepper, onion powder & garlic rub. I smoked it at 230 for around 6 hours to get to 165 degrees. I then wrapped it with about 1/2 of a 12 oz stout I had on hand. I let it go until it hit 205 then pulled it off & let it rest for 1.5 hours. I was very pleased with the tenderness & flavor . This won't be my last brisket.
    redheelerdog likes this.
  2. b-one

    b-one Smoking Guru OTBS Member

    Nice job looks tasty! I'm planning on one for tomorrow!
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks great, really nice smoke ring.

    I've got one in the smoker now too!

    Happy 4th

  4. apascuma

    apascuma Newbie

    Looks like a good run.  I did one yesterday over here in Germany with my wonderful RECTEC; which performs flawlessly on a transformer!!!  Problem over here is the cuts of meat, cant get the same cuts you get in the states and I have to pay close attention when shopping in order to get what I want when available.  Wife purchased two so-called briskets recently which I had some reservations on.  Used OakRidge BBG Santa Maria Rub with a tablespoon of oil on each side and let sit overnight.  I ran at 190 for 8 hours then bumped smoker up to 260 for two hours.. It was the best brisket I have completed to date.  https://statich.smokingmeatforums.com/6/6e/6ed5d09c_build_smokehouse.pdf
    Last edited: Jul 10, 2016
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks tasty!

  6. sauced

    sauced Master of the Pit

    Nice looking brisket.....well done. Also, the stout was a nice touch!

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