First brisket for 2013 W/Q View

Discussion in 'Beef' started by cptn jon, May 22, 2013.

  1. Prep of the brisket was done yesterday afternoon and placed in the chill box overnight.

    Started a 5.75 lb brisket using cherry wood chips with Jeff’s Rub (just for the two of us) this morning around 0830 hrs. The digital thermo said it had reached the internal temp of 170 degrees around 2 PM. Took it off and placed it in foil with juice (didn’t have any juice so I used root beer) for a couple of hours. Still in the foil and root beer it’s off to take a nap in the padded ice chest for a while. Planning to eat around 5 to 5:30PM and any leftovers will go to the freezer for later use.

    That is the tenderest brisket that I have had!!!! Excellent flavor good smoke ring I have to do this more often than once or twice a year. As you can see there was no sauce on anything. I didn’t realize that I was out of Jeff’s Sauce until ready for it and it was to late then. Oh well……Next time there will be sauce in the fridge when needed.

  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That looks delicious, Jon!  Very nicely done!

  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks yummy!

  4. Yesterday (11-25-2015) I smoked a 10.70 lb brisket flat for Thanksgiving on my Louisiana 700 pellet smoker/grill, using 1/4 cup kosher salt and 1/4 cup course pepper as my rub (got the rub from the Franklin BBQ book), started it at 0630 hours at 275 degrees. Was expecting the stall to begin at about 1000 hours (as it has at about the 3.5 to 4 hour mark in the past). This smoke DID NOT go into a stall (first time it has happened to me). Brisket reached 190 degrees, pulled it and double wrapped it and lowered the temp to 225, then checked the temp at 12 noon when it read 208 degrees. Pulled it off the smoker and let it rest for about 2 hours. Was afraid it wasn't going to be any good. I then sliced it up (as it would be for dinner the next day), the second slice in was a little crunchy but the third slice in was very moist and tender, after slicing it all up and in the chill box. I collected all of the little scraps that were left on the cutting board and snacked on them the rest of the afternoon.

    The outside temperature for the cook was 55+ degrees with a very light South breeze. Used about 15 lbs of pellets for the cook.

    aggie94 likes this.
  5. aggie94

    aggie94 Smoking Fanatic

    Looks like it came out great!  Like those cruchy bits.

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