Brisket Smoke from This weekend

[JP Z]

Well, I decided to try my hand at smoking a brisket.

Smoked it for around 10 hours at a temp from 225-240. I used Hickory for the first few hours then Oak for the last.

Was very tasty and juicy.

And of course some picts.

I used Worchestershire as my "glue" to apply the Tatonka Dust.

Here is after a few hours.

And lastly here is the Juicy meaty goodness.

[DonBo]

Looks good. I've been a bit hesitant to try a brisket, but it is definetly on my "to-do" list.

[JP Z]

It was a lot easier then I thought it would be.....remember that site I showed you before? They have some really handy directions to make it one-who-thinks-I-am-silly proof.......but yep this is good. I will be doing it again.

[LindellProStaf]

Man that looks great. So did you ever wrap it in foil like we do with ribs? Did you go until it reached a certain internal temp? I too have wanted to do a brisket but haven't tried it yet. Thanks for the inspiration....

[DrJuice1980]

Dont be afraid of the Brisket. Its really not that tough to do. It may be tough to master but its a slab of meat. Do what youd normally do only make sure its in there for at least 10 hours, I'd aim for 175-200 though instead of 240 but thats my opinion.

[JP Z]

Yep I use a Maverick 732 so I was watching temps the whole time. I waited till it hit 170 then I wrapped it in foil, I ended up pulling a bit sooner than I had wanted I think it was only 195 internal where I should have waited till 205 but I was thinking when it was resting it would have risen more. But it was sure tasty. Happy to have the first one done so I know what to expect.

[DrJuice1980]

looks good by the way

[JP Z]

Thanks, it was very tasty indeed. Using the Worchester as the "glue" for the rub was a first that I had read about and I think I will do that on all my steaks that I reverse sear and add Dust to as well.

[McGurk]

Well done! As has been stated, just go get one and do it. It will be fine! I try not to smoke at temps under 200 due to the fact that I and aiming for around 200 at it would never get there! I like 225-275 for different meats. Just smoke ribs at 275 yesterday and they turned out fab-you-lous!

[eyeguy 54]

I have not done one yet either. gotta get with the program!

[Kidd]

I put one in the smoker this AM. This is the 5th one I've done and like everyone say's they're not that hard to do.

I did do a couple of things to this brisket that I have not done in the past.

1. I scored the fat before putting on the rub

2. I used a beef liquid concoction for injection.

I try to keep my heat between 200 and 210 for the first couple of hours.

I then bump it up to 250 - 275 for a couple more hours

Then I ramp it up to 300 - 325 for the rest of the cook.

Good luck.