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Brisket I Smoked Yesterday #4041368 02/11/13 12:36 AM
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Ringer1 Offline OP
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My brother in law decided he wanted me to teach him how to smoke a brisket. This was the result. I think he's hooked now..

Re: Brisket I Smoked Yesterday [Re: Ringer1] #4041382 02/11/13 12:40 AM
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1ShotSmackdown Offline
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Send some over. I'm hungry. That and five star pintos would be good right now.


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Re: Brisket I Smoked Yesterday [Re: 1ShotSmackdown] #4041956 02/11/13 02:55 AM
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Nice smoke ring.

Re: Brisket I Smoked Yesterday [Re: Cool Mo D] #4041967 02/11/13 02:59 AM
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Love that crust. Well done amigo


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Re: Brisket I Smoked Yesterday [Re: 4Weight] #4042864 02/11/13 02:44 PM
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wish I had some for breakfast! looks good!!!


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Re: Brisket I Smoked Yesterday [Re: 4Weight] #4043008 02/11/13 03:18 PM
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Originally Posted By: 4Weight
Love that crust. Well done amigo


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Re: Brisket I Smoked Yesterday [Re: BuckRage] #4045392 02/12/13 03:06 AM
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Looks great....have you ever tried injecting one?

A couple years ago, I got the bright idea to inject a Brisket the way I had always injected a Turkey!!!

Turns out, the Honey Bacon Bar B Que was the ticket to inject a brisket, let it sit for 24 hours, then cook it like normal,,,,,,

Was a total difference!

Re: Brisket I Smoked Yesterday [Re: Paul Sonnier] #4045448 02/12/13 03:19 AM
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That crust looks amazing


Originally Posted by bill oxner
I plowed mules.
Originally Posted by Roll-Tide
I did build a cabin. Aka the brokeback shack.

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Re: Brisket I Smoked Yesterday [Re: SapperTitan] #4049639 02/13/13 02:22 PM
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do you wrap up your brisket in foil as part of your cooking process?

Re: Brisket I Smoked Yesterday [Re: ijohnston] #4049742 02/13/13 03:02 PM
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uummm ummmm good

Re: Brisket I Smoked Yesterday [Re: 007hunter] #4050005 02/13/13 04:18 PM
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food

Re: Brisket I Smoked Yesterday [Re: _Lee] #4050055 02/13/13 04:28 PM
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Its so.... beautiful.

Re: Brisket I Smoked Yesterday [Re: _Lee] #4051601 02/14/13 01:40 AM
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Originally Posted By: newby84
food

Re: Brisket I Smoked Yesterday [Re: jcarlson91] #4051903 02/14/13 03:20 AM
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Nice!

Re: Brisket I Smoked Yesterday [Re: Jhendrix] #4051911 02/14/13 03:22 AM
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Come on tell some secrets! any brine? pan cooking? wrapped? and rub if you dare smile

Re: Brisket I Smoked Yesterday [Re: 4Weight] #4052176 02/14/13 04:42 AM
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Originally Posted By: 4Weight
Love that crust. Well done amigo

Re: Brisket I Smoked Yesterday [Re: jdk1985] #4052459 02/14/13 01:14 PM
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for some reason i picked up a habit of wrapping everything in foil and after years of mediocrity i finally heard that the foil was my problem. it just helps to steam the meat and really makes it hard to get a good crust on it.

now is a crust like that possible in an electric smoker that will get about 235 degrees? i had to sell my big wood smoker last week and my dad gave me an old electric one.

that looks awesome.


Originally Posted By: cameron00
If I send my neighbors a text and ask them to give me feedback on my lawn and plant rye into a giant dong pattern, I'm probably going to get some less than positive feedback. Same goes here.
Re: Brisket I Smoked Yesterday [Re: jshouse] #4060511 02/17/13 05:31 PM
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Looks good

Re: Brisket I Smoked Yesterday [Re: 007hunter] #4061374 02/18/13 12:56 AM
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that looks great

Re: Brisket I Smoked Yesterday [Re: Paul Sonnier] #4072121 02/21/13 05:16 PM
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Originally Posted By: Paul Sonnier
Looks great....have you ever tried injecting one?

A couple years ago, I got the bright idea to inject a Brisket the way I had always injected a Turkey!!!

Turns out, the Honey Bacon Bar B Que was the ticket to inject a brisket, let it sit for 24 hours, then cook it like normal,,,,,,

Was a total difference!



I used to inject everything. Brisket is the only thing I won't inject now.

Re: Brisket I Smoked Yesterday [Re: ijohnston] #4072137 02/21/13 05:21 PM
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Originally Posted By: ijohnston
do you wrap up your brisket in foil as part of your cooking process?


No wrapping. Once it reaches 165 degrees internal temp, I will put it in a foil pan to catch some of the remaining juices. I put it back on the smoker, uncovered, till it reaches 200 degrees.

Re: Brisket I Smoked Yesterday [Re: JCG] #4072142 02/21/13 05:22 PM
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Originally Posted By: JCG
Its so.... beautiful.


LOL Thanks!

Re: Brisket I Smoked Yesterday [Re: jshouse] #4072169 02/21/13 05:31 PM
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Originally Posted By: jshouse
for some reason i picked up a habit of wrapping everything in foil and after years of mediocrity i finally heard that the foil was my problem. it just helps to steam the meat and really makes it hard to get a good crust on it.

now is a crust like that possible in an electric smoker that will get about 235 degrees? i had to sell my big wood smoker last week and my dad gave me an old electric one.

that looks awesome.


The only thing I will wrap in foil is pulled pork (shoulders and hams).

If you want bark (crust) you have to leave it on the smoker for the entire cooking process. Smoke is what is going to create the bark. I am sure you can do this with an electric smoker.

Re: Brisket I Smoked Yesterday [Re: Paul Sonnier] #4072562 02/21/13 07:39 PM
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Originally Posted By: Paul Sonnier
Looks great....have you ever tried injecting one?

A couple years ago, I got the bright idea to inject a Brisket the way I had always injected a Turkey!!!

Turns out, the Honey Bacon Bar B Que was the ticket to inject a brisket, let it sit for 24 hours, then cook it like normal,,,,,,

Was a total difference!

Where did you get the HBBBQ to inject. Academy?


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