Results 1 to 11 of 11

Thread: Smoked Brisket

  1. #1
    Join Date
    Jul 2012
    Location
    WA
    Posts
    2,542
    Post Likes

    Smoked Brisket

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

  2. Likes mariner59, HVAC_Marc, The Turtleman liked this post
  3. #2
    Join Date
    May 2006
    Location
    Raleigh,NC.
    Posts
    464
    Post Likes
    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 !
    remember, with electronics; when its brown,its cooking and when its black, its done!!!

  4. #3
    Join Date
    Feb 2018
    Location
    Bay Area, Ca
    Posts
    280
    Post Likes
    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

  5. Likes Red Man liked this post
  6. #4
    Join Date
    Apr 2012
    Location
    virginia
    Posts
    25
    Post Likes
    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

  7. Likes Zamoramax liked this post
  8. #5
    Join Date
    Oct 2011
    Location
    Chicagoland Area
    Posts
    6,671
    Post Likes
    Looks delicious
    Officially, Down for the count

    YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET

    I know enough to know, I don't know enough
    Liberalism-Ideas so good they mandate them

  9. #6
    Join Date
    Jun 2003
    Location
    in a tree looking in your window
    Posts
    1,553
    Post Likes
    Quote Originally Posted by handyandyva View Post
    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
    If you dont stand behind our troops, please feel free...........to stand in front of them.

  10. #7
    Join Date
    Sep 2018
    Location
    Manassas, VA
    Posts
    5
    Post Likes
    Looks so yummy
    Can't wait to weekends to cook smoking brisket!

  11. #8
    Join Date
    Jun 2003
    Location
    Texas
    Posts
    1,343
    Post Likes
    Quote Originally Posted by handyandyva View Post
    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!Name:  IMG_1612.jpg
Views: 157
Size:  51.8 KB
    Last edited by poppa; 11-23-2018 at 09:40 PM. Reason: add

  12. #9
    Join Date
    Jun 2003
    Location
    Texas
    Posts
    1,343
    Post Likes
    cant get the pic right dammit>

  13. #10
    Join Date
    May 2014
    Location
    Bay Area California
    Posts
    19,061
    Post Likes
    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.
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

  14. #11
    Join Date
    May 2014
    Location
    Bay Area California
    Posts
    19,061
    Post Likes
    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.


    Quote Originally Posted by poppa View Post
    cant get the pic right dammit>
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Related Forums

Plumbing Talks | Contractor MagazineThe place where Electrical professionals meet.