Super Bowl Brisket

[gasman]

I've never tried smoking a brisket, so this is new to me. Wish me luck.

Fired up the smoker/grill at 6 am this morning. Got temp adjusted and holding between 250*-275*. Shooting for internal temp around 200* right now at 11:00 am it's at 120* internal. Keeping it sprayed with apple juice, over hickory smoke.

At 165* gonna wrap it and put it back on until it reaches 200*

Looking good and smelling good. Hopefully it will be good. We shall see.

Go Eagles

 

[Hduke86]

I'll be over by the time it's done.

 

[gasman]

I'll be over by the time it's done.

Come on bro

 

[Hduke86]

We cook them all the time at work so next time y'all are in town chances are we'll have one smoking in the driveway

 

[gasman]

We cook them all the time at work so next time y'all are in town chances are we'll have one smoking in the driveway

@rem270 @RUGER @chimneyman , y'all hearing this? Found our dinner for our fishing trip

 

[Hduke86]

@rem270 @RUGER @chimneyman , y'all hearing this? Found our dinner for our fishing trip

We aren't going to Chuckie Cheese so that leaves @rem270 out of the equation.

 

[rem270]

@rem270 @RUGER @chimneyman , y'all hearing this? Found our dinner for our fishing trip

Sounds good to me. Think those yankee tennesseans can cook it as good as the west side ?

 

[Hduke86]

Sounds good to me. Think those yankee tennesseans can cook it as good as the west side ?

You won't find out cause you won't be able to eat after I give you that throat punch

 

[TN Song Dog]

What temp you at now? If you can, try and rest it in a cooler with towels around it for a couple hours before slicing. Definately make sure it cools before slicing, though. If you see steam coming off when silcing, that's moisture being lost.

 

[gasman]

What temp you at now? If you can, try and rest it in a cooler with towels around it for a couple hours before slicing. Definately make sure it cools before slicing, though. If you see steam coming off when silcing, that's moisture being lost.

165* now. Just wrapped in paper. Back on the smoker. Gonna check it at 3pm and at 4pm. Probably not gonna have 2 hrs for it to rest but hopefully it will get done

 

[redblood]

Looks good. Brisket is tricky

 

[Gronkmonster]

Good luck!

 

[Creek bottoms]

Prolly be 8 tonight before it's done.

 

[gasman]

Prolly be 8 tonight before it's done.

Nah. This one is small. Internal temp is 180* right now

 

[Creek bottoms]

10 4. I did a small flat today too. In the cooler covered with a towel now.

 

[Displaced_Vol]

Never done a full brisket before. Looking good so far.

 

[gasman]

Brisket was good. A little tough but great flavor. It's something that you definitely can't get right the first time.

 

[Displaced_Vol]

Brisket was good. A little tough but great flavor. It's something that you definitely can't get right the first time.

How long did you let it rest?

 

[gasman]

How long did you let it rest?

45min to 1 hr.

 

[Shag]

Looks like a great first attempt! Next time go with a full packer brisket (point and flat) with a BIG fat cap. Allow at least 18, preferably 24 hours from when you start smoking til time to eat. I have wrapped in towels and cooler rested for 6 hours when they got up to 205 ahead of schedule. That makes for the best brisket I have ever eaten.