Thanksgiving brisket

Discussion in 'Beef' started by smokingunny, Nov 27, 2014.

  1. smokingunny

    smokingunny Meat Mopper

    My neighbor approached me and said, "if I buy a brisket and give you half will you cook it for thanksgiving"? Oh alright. 14.66 pounds and just went in the smoker.

    It's been a while since I've smoked a brisket so wish me luck!
  2. It looks like your off to a good start!

    Tell us more. What did you use for rub? what are you using for a smoker?

    Happy Thanksgiving.

  3. smokingunny

    smokingunny Meat Mopper

    I'm using a chargriller smokin pro duo with side fire box. Started off with mesquite and switching to pecan later. For the rub it's just salt, pepper, onion and garlic powder, chili powder and a little bit of store bought rub.
  4. It should be good.


    Happy smoken.

  5. smokingunny

    smokingunny Meat Mopper

    I hope so. I really don't want to mess up a $50 brisket that someone else paid for.
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good SG, you will nail it ! Thumbs Up
  7. smokingunny

    smokingunny Meat Mopper

    I may need some advice. It's been on for 5 hours and parts of the point and flat are hitting 200 and the probe goes in with no effort. Other parts of the flat feel a little tough. Should I foil it or let it ride for a while longer?
  8. smokingunny

    smokingunny Meat Mopper

    7 hours in.

  9. b-one

    b-one Smoking Guru OTBS Member

    Seems to be cooking fast! I cooked one about that size and it took between 14-16 hours if IIRC. I'd wait till it all probes easily then foil and rest.
  10. smokingunny

    smokingunny Meat Mopper

    That's what I thought too. I waited until the toughest parts probed tender and then foiled. It's resting I a cooler now.
  11. one eyed jack

    one eyed jack Master of the Pit

    Dinner report?  Nice looking brisket in the top pic.
  12. b-one

    b-one Smoking Guru OTBS Member

    Dinner report great idea I wonder if he kept the point and gave his neighbor the flat.
  13. smokingunny

    smokingunny Meat Mopper

    Well I think I waited too long to foil and with the gusty winds, my fire got too hot. The bottom formed a jerky like crust but the meat pulled right away. The point was all that was left and was tender and moist.
  14. one eyed jack

    one eyed jack Master of the Pit

    Tough luck about the wind Gunny.  Sometimes Ma nature just kicks your but.  Better luck next time.
  15. smokingunny

    smokingunny Meat Mopper

    Yeah. Winter time in this part of Arizona and it seems like the wind is always blowing.
  16. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks good . so far , Gunny. now where's the finished shot [​IMG]  Don't tease us like that , we have a need to see...[​IMG]  , it's called O.S.D. ( Obsessive Smoking Disorder) , and drives us to look at BBQ as

    much as possible...[​IMG]

    We hope you and yours have a Happy Holiday Season ...

    And , Thank You ,

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