First Brisket

Discussion in 'Beef' started by flyertier, Sep 8, 2014.

  1. I wanted to say thanks for the guidance provided several weeks ago about increasing the temp and time. Here's the result:


    Temp was 235 for 11 hours. Came out super tender and tastey.

    Can't remember where I found the original receipe for these smoked jalepeno poppers, probably on this site, but threw them in the smoker the next day.


    Thanks again for all the help.
     
    wade likes this.
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hey FlyerTier...that all looks great!  Glad to hear it turned out so tasty!

    [​IMG]

    Red
     
  3. Nice job!!!

    Scott
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Glad we could guide you to success [​IMG]  , no foiling I presume [​IMG][​IMG]

    Have fun and more pics next time , of what , weather , animals that bother you , neighbors , prep. , ingredients of your rub , ect.

    Have fun and . . .
     
  5. Looks great
     
  6. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    It sure looks tender and I bet it tasted good [​IMG]

    Had it broken that way (with the grain) or had you cut it. Brisket is more often to cut across the grain. However you cut it I would have certainly eaten it. Well done.
     

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