First Brisket smoke.

Discussion in 'Beef' started by firnatine, Jun 7, 2010.

  1. firnatine

    firnatine Newbie

    This was my first brisket that I did yesterday.  It turned out pretty well, but I used a store bought rub and it turned out to be really salty.  I believe I will make my own rub next time. I smoked it on my Brinkmann charcoal grill with hickory and oak.  It was smoked for about 6 hours at 225 degrees.  I was very happy with how juicy and tender it  was.   

  2. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Looks great, I would eat it! Really nice Smoke ring!
  3. harryho

    harryho Smoke Blower

    It looks great.

    You can also use less of the rub next time. Or just modify the rub to bring down the sodium content.
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yea some of those premixed rubs can be on the salty side. Especially some of the McCormick ones. The brisket lookes great though.
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks awesome nice smoke ring!!!
  6. pandemonium

    pandemonium Master of the Pit

    6 hours wow i need to do one, how big was it? looks good too.
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks AWESOME !

    Salty??---A couple beers usually helps.

    I agree with RB. The only batch of Bacon I ever made that I had to soak & soak & soak after curing was with the "HI MT BBB" cure. When you use a "pre-mixed" rub, you don't know how much or what is in it. When you mix your own, you can make adjustments in future smokes.

  8. helljack6

    helljack6 Meat Mopper SMF Premier Member

    Yep, i'd hit that.
  9. otter

    otter Meat Mopper

    looks really good i'll it tasted great
  10. firnatine

    firnatine Newbie

    Thanks, for the comments everyone.  I usually like to do my own rubs but I thought I would give this one a try, it was Weber Chicago Steak seasoning.  It had great flavor, it just needed to cut about 2/3 of the salt out of it.  I will use it again, just a little less of it.

    It was 2 pounds.
    Last edited: Jun 8, 2010
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now your brisket looks fabulous and I know it tasted awesome too. Now for your 6 hour smoke. Did you smoke it by time or temp?? We like to smoke by temp not time here.
  12. firnatine

    firnatine Newbie

    I went by temp.  I took it to around 160.

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