First Brisket, looking for ideas.

Discussion in 'Beef' started by meat hunter, May 5, 2009.

  1. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Hey guys, and gals. Going to be doing my first brisket in the morning and dont want to screw it up. Came home with a 10# brisket today, one end about 1 1/2" thick, the other a little over 3". Nice fat cap on it. How should I go about smoking this? Trim it? Rubs? I want to keep it somewhat simple, foolproof if yo will. The wife is not very tolerant of my mistakes LOL. Hope to get some good feedback from you all later tonight.

    Todd
     
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Vegans post is great. Stick with that and you should be ok. Just don't get frustrated when you hit the plateau where the temps quit rising. It could last a couple of hours or more. Don't raise your temps and hold your ground, it'll come around.

    Good luck and be sure to give us updates with picts. I'll be looking for this post in the morning!
     
  3. pinkmeat

    pinkmeat Smoking Fanatic

    Dude, I gotta say your avatar is the best I've seen. thumbsup ;)

    Will be waiting to see this brisket too, good luck!
     
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks Pink...gotta love The Dude.


    NOW WHERE'S THAT BRISKET?
     
  5. iadubber

    iadubber Meat Mopper

    I wanna see I wanna see! :)
     
  6. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Brisket did not get done yesterday. Instead, I started it at 8:30 this morning. Its been nearly 7 hours and its up to 188 degrees. Not too much longer and Im going to remove it and foil it and let it sit for a bit. Pics to come shortly.
     
  7. billbo

    billbo Master of the Pit OTBS Member

    Can't wait to see that packer all cooked up!
     

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