My first brisket

Discussion in 'Beef' started by korndogg, Sep 4, 2016.

  1. korndogg

    korndogg Newbie

    Picked up a 7# flat from the butcher yesterday.  Smoked at 240 for roughly 12 hours in an MES with the cold smoker box.  I ended up not wrapping it.  I pulled it at 203.

    The rub was pepper, salt, onion powder, and garlic powder.

    I used mesquite for 4 hours.  I probably should have kept it going longer but I was afraid of throwing too much smoke at it.

    Turned out pretty decent.  Just a tad on the dry side but not too bad.  I think I'll go a little bit less on the rub next time.  I got some pieces that had way too much rub for my taste.






     
    lancep and redheelerdog like this.
  2. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks really good!

     
  3. smokinal

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

    It sure looks good from here!

    Nice looking meal!

    Al
     
  4. hardcookin

    hardcookin Master of the Pit

    That looks like a pretty awesome meal! Nice smoke!
     
  5. lancep

    lancep Master of the Pit

    That looks tasty, great first time out. Points!
     
  6. korndogg

    korndogg Newbie

    Thanks guys!  Next on the list is some chicken breasts and wings tomorrow when some friends come over.
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Looks good you can always add seasoning but you can't take it away just like the smoke. Start with less and add a little more each smoke till you get what you want flavor wise.
     

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