Sunday Morning Brisket

Discussion in 'Beef' started by the greenes, Jun 8, 2014.

  1. the greenes

    the greenes Newbie

    It's a beautiful Sunday morning, slight breeze and cottonwood floating in the air.  a blessing and a nightmare for allergy suffers and brisket lovers.  :)

    Bought a nice 5.58 lbs of brisket  from Sam's, came home and prep-ed it with a nice Texas style rub, wrapped it and let it chill overnight to get happy happy.  :)  by 9:00 a.m. the coals were glowing nicely (250 IT)  and in the smoker the brisket went.  The neighbors are running to the stores now to get their own smokers.  (LOL jokes)  

    Dinner in about 6-7 hours.....hopefully.

    Now to sit back and enjoy the day (as soon as I go and take my allergy pill.[​IMG])

    Happy Smoking and have a blessed day.

  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'm in, lookin great so far !

  3. geerock

    geerock Master of the Pit SMF Premier Member

    Might want to go a little hotter for 6 to 7 hour dinner time. Remember you want to wrap and rest that thing with a little liquid for at least an hour or two. Welcome to the forum and best of luck.
    Last edited: Jun 8, 2014
  4. X2!!!   Happy smoking!
  5. the greenes

    the greenes Newbie

    Thank you guys for your input, it's appreciated more than you know.  

    The temp is still running consistent at about 220-225F so far  and the meat temp in the thickest area is 151 so far.
  6. Alomost to the STALL.  Don't panic when the temp stops rising.  Can stall for 2 hours.  You are doing fine!!!
    the greenes likes this.
  7. [​IMG]Cant wait to see the end of this one!!
    the greenes likes this.
  8. the greenes

    the greenes Newbie

    People are out for their afternoon walks w/ their dogs and guess where the dogs stop, Right in front of the house.  LOL

    1:00 and IT @ 176F smoker is at 225 -/+ a degree.    

    Is this normal for a firebox?

    Last edited: Jun 8, 2014
  9. the greenes

    the greenes Newbie

    The end result was outstand and juicy, tender and full flavor. Thank you than you thank you for the advice and encouragement. So glad we found this site.

  10. Looks like a great job there. Great way to spend a sunny day.
  11. geerock

    geerock Master of the Pit SMF Premier Member

    You were playing around with us there, Greenie, hey. Acting like you hadn't a clue. Thats some serious finished product there. Very nice.
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking brisket. Nice penetration too!
  13. You must have been in my neighborhood.

    Nice job on the brisket!
    the greenes likes this.
  14. the greenes

    the greenes Newbie

    YO G, I credit y'all that have shared your knowledge and experience with newbies like us and have taken the hard part out of this.  Believe me we were shocked that it came out as well as it did. [​IMG]  LOL 

    We both agree that a little longer and it would have been perfection for tenderness but it still was fork cutting tender for the most part just a couple of areas could have used a little longer in the smoker.  It was a good cut of beef.

    The end piece was THE BOMB!!!! and I was nice and shared it with my husband.

    Next he was to do [​IMG].  Time to do some more studying on smoking chicken.  :)

    Have a great week everyone.  :)

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