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Originally Posted by Zamoramax

So I took my time on tp9his one. Prepped everything. Took a few pic's as it progressed. B-e-a-utiful. Seasoned with black pepper, garlic salt, lawrys seasoning, Pitt happens rub. Trimmed and seasoned then let sit for 4 almost 5 hours before it went on the smoker. Texas crutch at 148* to finish(203*) 9 hours in total.. 15.8lbs before trim.
Apparently not all photo's were saved...

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Very nice! I’ve got one in the fridge wet aging. I’m thinking about separating it and making pastrami out of part of it.

Okay . . . I'll be there shortly . . .

Originally Posted by Zamoramax

So I took my time on tp9his one. Prepped everything. Took a few pic's as it progressed. B-e-a-utiful. Seasoned with black pepper, garlic salt, lawrys seasoning, Pitt happens rub. Trimmed and seasoned then let sit for 4 almost 5 hours before it went on the smoker. Texas crutch at 148* to finish(203*) 9 hours in total.. 15.8lbs before trim.
Apparently not all photo's were saved...

Sent from my SM-G955U using Tapatalk

So I took my time on tp9his one. Prepped everything. Took a few pic's as it progressed. B-e-a-utiful. Seasoned with black pepper, garlic salt, lawrys seasoning, Pitt happens rub. Trimmed and seasoned then let sit for 4 almost 5 hours before it went on the smoker. Texas crutch at 148* to finish(203*) 9 hours in total.. 15.8lbs before trim.
Apparently not all photo's were saved...

Sent from my SM-G955U using Tapatalk

I’ve got a rib roast dry brining now that I’m gonna throw on the smoker on Christmas. Also got a pork belly I’m gonna smoke for burnt ends.

Originally Posted by Zamoramax

Getting ready to throw this bad boy on the smoker. 18lbs before trimout. Let's see how this goes.

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Getting ready to throw this bad boy on the smoker. 18lbs before trimout. Let's see how this goes.

Sent from my SM-G955U using Tapatalk

Looks very delicoius

Try taking the photo in landscape mode. This site did an upgrade some time ago, and since then, photos taken in the portrait mode get posted sideways. Go figure.

Originally Posted by poppa

cant get the pic right dammit>

Had a coworker at my last job. He would smoke a brisket. He kept telling me about it. Then one time I tasted it.

Talk about dreamland! That meat was melting on the way to your mouth! Seriously. I never knew beef could be that tender.

cant get the pic right dammit>

Originally Posted by handyandyva

I love smoking brisket. I usually use Butt Rub, let it rest to room temp. I give it a really strong smoke for 6 hours or whenever the stall hits. The stall is around 150 degrees. That's when the surface evaporation is equal to the amount of heat added. This can dry out the brisket if the fat cap is too thin. I keep mine at a 1/4inch thick. I use the texas crutch method, wrap the brisket in foil and mist it heavily with apple juice. You can keep it on the smoker and finish it or throw it in the oven. I favor the latter , it saves charcoal , and you're not adding much more flavor from smoke after 6 hours. I pull it when temps hit 195. I like to see it climb to 205 when resting. If its a smaller cut ill pull it at a higher temp. I rest it in a cooler to about 150 before I serve it. I love cutting it thin with my slicer and making philly cheese. mmmh

you are spot on. but I use wood smoker and cold beer so I like hanging around the smoker after I wrap it!Attachment 804985

Looks so yummy
Can't wait to weekends to cook smoking brisket!

Originally Posted by handyandyva

I love smoking brisket. I usually use Butt Rub, let it rest to room temp. I give it a really strong smoke for 6 hours or whenever the stall hits. The stall is around 150 degrees. That's when the surface evaporation is equal to the amount of heat added. This can dry out the brisket if the fat cap is too thin. I keep mine at a 1/4inch thick. I use the texas crutch method, wrap the brisket in foil and mist it heavily with apple juice. You can keep it on the smoker and finish it or throw it in the oven. I favor the latter , it saves charcoal , and you're not adding much more flavor from smoke after 6 hours. I pull it when temps hit 195. I like to see it climb to 205 when resting. If its a smaller cut ill pull it at a higher temp. I rest it in a cooler to about 150 before I serve it. I love cutting it thin with my slicer and making philly cheese. mmmh

I dont have any idea what in the hell you are talking about but it sounds pretty good

Looks delicious

I love smoking brisket. I usually use Butt Rub, let it rest to room temp. I give it a really strong smoke for 6 hours or whenever the stall hits. The stall is around 150 degrees. That's when the surface evaporation is equal to the amount of heat added. This can dry out the brisket if the fat cap is too thin. I keep mine at a 1/4inch thick. I use the texas crutch method, wrap the brisket in foil and mist it heavily with apple juice. You can keep it on the smoker and finish it or throw it in the oven. I favor the latter , it saves charcoal , and you're not adding much more flavor from smoke after 6 hours. I pull it when temps hit 195. I like to see it climb to 205 when resting. If its a smaller cut ill pull it at a higher temp. I rest it in a cooler to about 150 before I serve it. I love cutting it thin with my slicer and making philly cheese. mmmh

I love it. My last cook was through the night for the 4th. It was a 13 lb. Brisket some ribs and ribeyes for that night's dinner.

The 2nd is there to protect the 1st. DTOM

my son bought a Traeger grille and smoked one with a rub from Texas, and the fat was soooo good that I didn't bother to trim it off! I think he said 16-18 hrs. on the grille!
still juicy !

Smoked Brisket

I smoked my first whole brisket today, it came out amazing!