Finally brisket done right.... 3rd try

Discussion in 'Beef' started by foxvalleysmoker, Oct 1, 2016.

  1. well after 2other not so successful tries I think I hit it long

    My new GMG is amazing

    Tender pull apart brisket. Look at the smoke ring! :sausage:

    briggy, dirtsailor2003, b-one and 2 others like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! Nice smoke!

  3. b-one

    b-one Smoking Guru OTBS Member

    Looks great, but I can barely see a smoke ring.:biggrin:
  4. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    So what all did you put in your rub?
    Last edited: Oct 1, 2016
  5. Pretty basic
    Black pepper
    Himalayan pink salt
    Onion powder
    Garlic powder

    Also injected some beef broth
  6. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    So, about that Himalayan pink salt...are you sure it was actually Himalayan salt? And not some sort of curing salt? Because that smoke ring looks really huge and pronounced, the way the fake smoke rings are when you use cure or Tenderquick.
  7. smokinal

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

    That is one beautiful looking brisket!!

    Point worthy for sure!

  8. Yes it's actually real pink salt. No cure salt here. Been using it for a couple y are now on other foods. Wife gets mad when I use it since its pricy.
  9. false

    Thanks. I'm loving the new GMG it's so easy to control now vs my old propane unit. Looking forward to smoking more.

    Now need to find a good insulating blanket for cold weather smoking.
  10. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    It's a beauty. You did a great job.. I hope mine looks as good.. well I will Know in a few hours after the resting in the cooler..
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like you nailed it for sure.
  12. tjdcorona

    tjdcorona Meat Mopper

    That looks good - I was curious about the smoke ring too. How long was the smoke?

    I don't inject my brisket, it makes it taste like pot roast - the Brisket flavor is unique and best not covered up. IMHO
  13. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    That's a beauty of a brisket!


  14. I smoke it at 180 for 1-1/2 hours then up the temp to 245 until brisket temp reaches 165 then I triple wrap my t and place back in smoker at 275 until temp hits 200. Then I take it off and put it in a cooler Til ready to eat. Usually 1-3 hours. Total time has been 8-10 hours pending size.
  15. tjdcorona

    tjdcorona Meat Mopper

    There is something Magic about the 203 temp - I agree! Our times are similar.

    What wood do you use?
  16. briggy

    briggy Smoking Fanatic

    Now that [​IMG]

    Points for sure!
  17. Mesquite or a pit master blend.

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