First time Brisket

[bryceb]

So today I'm going to try a brisket. We got a 3lbs brisket. So far, I've injected it with beef broth and rubbed it with paprika, brown sugar, garlic powder, onion powder, oregano, salt and pepper. This sat overnight.

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• bryceb
• Sep 1, 2013

The plan today is to smoke with Jack Daniel's Oak barrel chips on the Masterforge MES30 clone. Smoke to 165deg then wrap in foil in a pan with more broth and take it all the way up to 210ish to be able to pull/shred it for tacos. I'll let it rest in the cooler before pulling it.

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• bryceb
• Sep 1, 2013

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• bryceb
• Sep 1, 2013

It just started to rain... wish me luck!

 

[bryceb]

Into the MFES30 at 230deg and the brisket is at 75deg.

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• bryceb
• Sep 1, 2013

 

[gotbags-10]

Off to a great start. How do you like that smoker?

 

[bryceb]

Off to a great start. How do you like that smoker?

Thanks!

It's been good so far. I've done some snack sticks, a Boston butt pulled pork and some chicken so far. I think this is the 4th weekend with it now.

 

[hambone1950]

Looks good! I did a small flat (4#) awhile back , and I was surprised how fast it cooked.....I guess because it was small?
Anyway , it came out good. Hope yours does the same. :grilling_smilie:

 

[bdskelly]

Looking good Bry.  ...Real good.  What internal  temp are you shooting for on that baby?  Going to wrap it later on?

Brian

 

[bryceb]

It's at 170 now and I just put it in a pan with broth and wrapped it up. I'm planning on shredding/pulling it when done, so we'll go up to 210deg before I pull it and let it rest until we're ready to eat and shred it right before. The plan is for tacos for dinner.

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• bryceb
• Sep 1, 2013

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• bryceb
• Sep 1, 2013

I'm really liking the smell of the JD oak barrel smoke... I think I'll be switching to that from hickory

 

[bryceb]

Mmmmmm...delish!

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• bryceb
• Sep 1, 2013

Shreded up... and ready for tortillas.

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• bryceb
• Sep 1, 2013

 

[bryceb]

And in taco form..

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• bryceb
• Sep 1, 2013

 

[bdskelly]

Hmmm. 

 This Georgia Boy is eating like a Texan... LOL

A great looking plate.Brian