My second Brisket

Discussion in 'Beef' started by norrell6, Aug 11, 2008.

  1. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Gonna give brisket another go. Last time, I just rub it and threw it on the smoker. Smoked to only 165 and took it off. Now I come armed with much more knowledge. Hopefully I can make an improvement.

    Here is a pic of the rubbed (Magic Dust) brisket waiting to go in the smoker.
    [​IMG]
     
  2. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Here it is after a spritz of Cherry Juice/Spiced Rum. Its been 2.5 hrs. Sorry the picture is so crappy. I took it twice and I guess this is as good as it gets for now.

    [​IMG]
     
  3. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Here it is a little over 4 hours. Sitting at 157F. Will foil it at 165F. More pics to follow.

    [​IMG]
     
  4. mrsb

    mrsb Smoking Fanatic

    Looks delicious!
     
  5. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    That does look great. Will be waiting for the results.
     
  6. cbucher

    cbucher Meat Mopper

    Looks good so far. Save some of the juice.
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great will be looking for more Qview
     
  8. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Well, I foiled at 165F. I meant to take it to 195F, but the wife wanted to run somewhere. So we left and when we got back, the brisket was at 204F. I pulled it and put in the cooler for about 2.5 hrs. Turned ut very moist and tender. Good flavor and cant wait to make some sandwiches. Here are the final pics starting with the initial foiling.

    [​IMG]
    [​IMG]
    [​IMG]
     
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks yummy, great job.[​IMG]
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great and I'm sure tastes a little better than the first attempt [​IMG]
    Congrats on a great looking smoke [​IMG]
     
  11. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    norrell, Looks great!! Remember internal temps of 190-195* for slicing and 200-205* for pulling.
     
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    norrell, that looks great!!!! did ya catch the drippins??? theymake the best sauce. great job my points to you!!!!!!
    [​IMG]
     

Share This Page