4th of July Brisket (USA)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tadpole

Newbie
Original poster
May 10, 2015
20
21
Los Angeles, CA
I'm doing a point, about 8 lb, for the 4th. This will be my first. It's all trimmed up, rubbed and in the fridge. I'm actually doing it Friday, the day before. I have all day, so no foil for me. I plan to take off at 195 and let rest for 30 min before going in the fridge overnight. The day of, it's going in the oven with beef broth for about an hour or two at 300.

Will be back with some Q-View. Happy smoking everyone.




Update #1
Been holding at 220-230 since about 8am (130pm now) and we're at 151 IT. The stall should be coming soon. Will update again when it's done.
 
Last edited:
Here's the slice the next day. I think it might've been a tad on the dry side but still had a good flavor. Next time I will leave the whole fat cap on, still facing down though. Live and learn.

 
Sliced you can see how nice that bark is.  Brisket aren't easy to cook, but they do get better with practice.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky