Brisket

Discussion in 'Beef' started by smokingrookie, Apr 17, 2016.

  1. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    Got up about 1am to throw on a 10.5 pound brisket. Had it rubbed up and ready to go in yesterday morning. Got up after 4 hours to reload the a-maz-n tube and it is sitting at 157 internal. It can stall all it wants today I am going to win and hopefully with plenty of time for burnt ends
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks like a great start!
     
  3. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    Got to 201 in the flat and feels good. Going to let it rest a bit then cut off the point for burnt ends and rest the flat until they are done.
     
  4. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    Burnt ends and slices. Will try fat cap down next time as bottom 1/4 inch is a little dry but for my second brisket I am pretty happy. Hopefully a better smoke ring next time but flavor is great.
     
  5. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    Here are the burnt ends
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Nice job!
     
  7. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    Thanks B-one. I've got a couple things I will try different next time but happy with how this one turned out.
     

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