Texas Brisket on the way QView

Discussion in 'Beef' started by sandyut, Aug 15, 2015.

  1. sandyut

    sandyut Smoke Blower

    Here we are getting things started.  the only issue thus far is my probe temp is flying up fast so I will need to relocate that in a while.

  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Now that is maximizing your available cook space! I'll be watching this one as it progresses.

    What did you rub it with?
  3. sandyut

    sandyut Smoke Blower

    I used Jeff's Texas rub with a touch more pepper and Cheyenne.  I love that stuff and I like that its lower on the salt.

    I need to move the thermometer...its reading 110 after an hour and this brisket was 6.5 lb - that's just not possible.
  4. sandyut

    sandyut Smoke Blower

    Foil at 170 or stay the course L&S (250 ish with a water pan)?  we are at 6.5 hours and the temp is 165...  My original plan was to try a foil at 165-170, but have never done this before.
  5. fowldarr

    fowldarr Smoke Blower

    A little late, but I foil. Helps it through the stall and keeps it moist.
  6. sandyut

    sandyut Smoke Blower

    it was my first use of foil on a brisket.  I like the outcome alot!  very juicy and tender with a bonus of a nice juice to pour and dip with!  I would do it again. here are the last two pics.

    Just before foiling;

    Just before consumption.


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