Smoked a Brisket!

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This topic contains 2 replies, has 2 contributors, and was last updated by 73saint 73Saint 2 years, 1 month ago.

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  • August 12, 2012 at 8:20 pm #496743 Back to Top REPORT
    73saint
    73Saint

    Joined: 1/10/2012
    Slow smoked a brisket last night for the first time. This summer I have smoked several boston butts, but this was my first brisket. It was select, which from what I have read is the worst cut, but boy did it come out tasty. I truly believe it’s all about the Low and the Slow!! I used charcoal (of course), Hickory wood chunks and I injected my packer with Tony’s garlic and herb seasoning. I used a local rub, and coated the packer generously (after trimming some of the fat). I took the point off right before it was done, cubed and sauced it…then put it back on for burnt ends. They were devoured before I could get pics…
    I cooked the Brisket for roughly 13 hours, at roughly 200-225 degrees. My smoker is old old. No thermometer, so I use one thermometer to guage surface heat, then a meat thermometer to guage when to pull the brisket from the smoker (180-190). Once I pulled the brisket, I wrapped in heavy duty foil, then again in a bath towel, then I placed it in an igloo ice chest. then I went and passed out for about 5 hours. Just got done eating, man, was it good! Hope you enjoy the pics, pm if you have any questions…
    August 14, 2012 at 12:35 am #538751 Back to Top REPORT
    bow4life
    bow4life


    Joined: 8/17/2004
    Great looking brisket. Next you’ll have to cure one and smoke it for some homemade pastrami. :thumbup
    August 14, 2012 at 1:15 am #538752 Back to Top REPORT
    73saint
    73Saint

    Joined: 1/10/2012
    Boy does that sound good…I will have to look into it. I love good pastrami!
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