Nine pound brisket

Discussion in 'Beef' started by joeflyde, Dec 25, 2009.

  1. joeflyde

    joeflyde Fire Starter

    First attempt at brisket. Posts here makes it seems soooo good. Decided to forego my traditional turkey smoke. Marinated in Italian dressing for 30hrs, finished w/ salt, pepper, garlic, a few homegrown spices and brown sugar. To smoker @ 3pm EST. Temp currently at 175º. Quickview soon.
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    We will be watching for the finished Qview....
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Nice marinade.. Let's see the Q view!
  4. joeflyde

    joeflyde Fire Starter

    Onto Smoker.......................

    7.5hrs later........

  5. joeflyde

    joeflyde Fire Starter

    Foiled, internal temp holding at 170º (last two hours). h²o in pan still boiling, however temp inside the smoker dropped, added some oak. Goal is internal temp at 190º.
  6. joeflyde

    joeflyde Fire Starter

    FINALLY.....10½ hrs. later, Internal brisket temp 190º. Pulled from smoker. Resting in roastinng pan. Muscalculated the time it would take to cook, so I am about 10hrs early. Was going to make burnt ends sneaked a taste, tasted some mome, tasted again, these will not make it to burnt ends.

    Though marinate a bit heavy on the vinegar, brisket very, very tender. Will use my soy, worchester based marinate next time. Looking foward to luunch tomorrrow.

Share This Page