#2966871 - 10/03/12 10:49 AM
Re: My first Brisket
[Re: BamaProud]
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Poser
14 Point
Registered: 07/28/10
Posts: 8382
Loc: Tennessee
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Looking good. -can't wait to see the bark on the finished product -that's my favorite part.
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#2966957 - 10/03/12 11:55 AM
Re: My first Brisket
[Re: Poser]
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htnseymour
8 Point
Registered: 09/26/11
Posts: 1186
Loc: sevier county Tn
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Make sure that heat stays low. Wrap it up after 4 hours is my experience.
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#2967469 - 10/03/12 06:50 PM
Re: My first Brisket
[Re: BamaProud]
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Dodge Man
12 Point
Registered: 10/15/03
Posts: 5663
Loc: Dyersburg, TN
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Every time I have ever had brisket it taste just like roast beef to me. I've never been impressed with it.
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#2968333 - 10/04/12 10:11 AM
Re: My first Brisket
[Re: Dodge Man]
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BamaProud
10 Point
Registered: 04/03/11
Posts: 3177
Loc: Shelby County, TN
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I had one in Oklahoma that was phenomenal...other than that, most have been pretty close to roast beef. My first attempt was nowhere close to the Oklahoma brisket, but quite different than Roast beef.
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Wine-Down Brewing and Winemaking
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#2969136 - 10/04/12 08:07 PM
Re: My first Brisket
[Re: BamaProud]
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DntBrnDPig
8 Point
Registered: 04/12/05
Posts: 1605
Loc: Cleveland, TN
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I take my briskets to about 190 and wrap it for an hour or so. The fat is like melted butter...
I usually sell the flat sliced up and then eat the point. Mmmm.. Makes me want to throw one on.
Good job!
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Any time you can get out to hunt, is a good day to hunt.
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#2969202 - 10/04/12 08:49 PM
Re: My first Brisket
[Re: DntBrnDPig]
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fishboy1
14 Point
Registered: 01/13/03
Posts: 9753
Loc: Warren Co
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Here is a cheat for your 1st brisket.
Get a whole untrimmed brisket. A flat cut brisket will tend to be dry and/or need less cooking time.
Dry rub and smoke fat cap up for 4 hours using the wood chips of your choice. Don't let the smoker temp get above 250.
Remove from smoker and place in disposable aluminum pan. Cover tightly with foil. Put in oven and cook for exactly 1hr at 500'.
Shut oven off and DO NOT OPEN the door under pain of death for 4 more hours.
Slice and serve with a side of the juice from the bottom of the pan. *** note, there will be a lot of liquid fat so be sure to skim it off or have a bottle of Lipitor handy.
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#2969939 - 10/05/12 01:44 PM
Re: My first Brisket
[Re: fishboy1]
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rem270
16 Point
Registered: 11/15/02
Posts: 17565
Loc: south fulton
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Looks tender
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