My First Beef Brisket

Discussion in 'Beef' started by kdsoup, Jul 10, 2011.

  1. kdsoup

    kdsoup Newbie

    After reading all the great information out here in the Forum, I took the step and made my very first Beeg Brisket.  The local butcher cut a nice 8Lb Brisket for my wife and the morning started bright and early with the prep work and getting things rolling.

    The first picture is 2hrs with the Fat Side Down; then I flipped it over.  The 2nd picture is after the Beef has settled for 2hrs in the cooler wrapped up...And then for the best part, using my BBQ-Sauce and enjoying the final product with Friends and Family.

    Thanks again for all the great information that everyone has posted out on the Forum,   It really helped!!! 

     

    [​IMG]

       [​IMG][​IMG]
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Awesome chow and money shot!!

      Thanks!!

      Craig
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Looking great! [​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Beautiful! That sammie looks perfect!
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Very,very nice!

    Thanks for the Qview[​IMG]
     
  6. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Need some cayenne pepper on that corn!!! The beer Looks great and the pulled brisky and slaw on top looks great too!!!
     
  7. kdsoup

    kdsoup Newbie

    Greatly appreciate all the feedback...!

    Looks like I might give it a 2nd try again this weekend.  Wondering about not wrapping it this time at 160-Deg. and just going directly to 190-Deg; then wrap it and place in Towels + Cooler...?

    The kids and other Family/Friends pretty much ate me out of house and home with the 8lbs...so need to make more.

    I did 6-Slabs of BBR on the 4th of July...they were amazing to say the least!  Nice smoke flavor and finished off on the Grill for the last 1hr after slow cooking for 6hrs at 190-200 Deg. with the MASTERBUILT XL. 

    I have been buying my ribs from a local butcher for the past 20+ Years and he cuts them up special for me every time I order them...keeps a lot of meat on top of the bone!

    [​IMG]
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks Outstanding   good
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Ribs look awesome.
     

Share This Page