Third run in the smoker, BRISKET TIME!!

[ryanc91]

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• ryanc91
• Apr 23, 2016

Stopped by my local butcher and talked smoking and determined it's brisket time. Got about a 6 pounder and plan on getting out there at 7 am and getting it going. It's been in a dry rub for 24 hours! Anybody got any tips! I'll be running the smoker around 225-240 all day

 

[ryanc91]

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• ryanc91
• Apr 24, 2016

And we're off

 

[SmokinAl]

Looks like a great start!

Here's some brisket recipes.

http://www.smoking-meat.com/tag/brisket

Al

 

[adam c]

Woohoo! Looks nice. Can't wait to see the finished product.

 

[3montes]

Best advice with brisket is be patient. 6lbs is small as far as briskets go so 8 to 10 hours should get you there. Brisket more than any other meat benefits from low and slow in my opinion. I spritz a little more often with brisket usually a beef broth and whiskey mixture. Lots of good recipes here as Al pointed out. Best of luck don't forget the pics!

 

[ryanc91]

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• ryanc91
• Apr 24, 2016

Had to take one quick peak and give it a little apple juice spritz

 

[ryanc91]

Cruising along at 230-40. Got pecan wood chips in there. Smell and looks absolutely amazing

 

[ryanc91]

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• ryanc91
• Apr 26, 2016

Wow that brisket was incredible. Cut like butter!

 

[keitha]

Good lookin' food, Ryan!