First time Brisket

Discussion in 'Beef' started by sdiver40, Dec 22, 2011.

  1. sdiver40

    sdiver40 Fire Starter

    After smoking a few other things and having them turn our better than expected, I had to try something new. I picked up 2 briskets and rubbed them down with Jeff's rub. Let them set in the fridge for 8 hrs or so and fired up the smoker. Right now she is setting on 217 deg. and holding firm. I've had the smoke going for 3 hrs and as soon as I reload the chips i'm going to grab a nap. Thanks to this handy dandy Maverick Thermometer I feel pretty safe catching a short nap.

    Hopefully in the early morning I'll have some tasty briskets to sample and some pics to share with you.

  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

  3. smokinal

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

    Sounds like a good start!
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    [​IMG]             ?????
  5. sdiver40

    sdiver40 Fire Starter

    OK, quick update on the Briskets.

    Woke up this morning after not sleeping a whole lot and checked on the temps. Smoker is 219 and the brisket is 167deg. Got up and slipped them in a pan and covered with foil.

    NOW, not ever having done brisket before I really dont know much other than what I have read on here. BUT they sure are smelling good.

    I only took time to snap one quick pic before I shut the door. I just hope they taste half as good as it smelled.

  6. sprky

    sprky Master of the Pit OTBS Member

  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    looks great so far !!!!!!
  8. Good looking brisket. [​IMG]

    I will be keeping an eye on this, i have been itchin to try a brisket myself.

  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    looking good so far
  10. smokinal

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

    It's looking real good!
  11. Looks like you have a nicely scored fat cap and so some of the rub was able to work it's way into the meat.  I tend to slice and dice my fat cap in one inch sections and cut all the way through to the meat.  It looks a bit strange when done, since the one inch fat squares are then reduced to less that half their size, but it gets the rub down to where it is supposed to be.

    Hope you enjoyed it as intended.

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