Brisket Finally

Started by MRH, May 13, 2007, 06:03:21 AM

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MRH

May 13, 2007, 06:03:21 AM
I finally got around to trying a brisket ;D  It is 7-3\4 lbs I got it yesterday at the Walmart supercenter. Last night at 8 ish I hit it with some black pepper and garlic salt and into the smoker set at 210 it went with 4 hours of hickory pucks.  I dumped the puck water at 10:00 before hitting the bed and added fresh to it. This morning at 7:30 I dumped the remaining pucks and added new water, then foiled up the meat after giving it a good spray of apple juice, it was at 168 internal temp and looked real nice!!! So now I am wating for it to hit 185 then it will FTC for a while. Can't wait to gice it a try and I will try to get some pics to post too.

Mark

Wildcat

#1
May 13, 2007, 06:57:31 AM
Sounds like it should turn out just fine.  Let us know and looking forward to the photo's.
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iceman

#2
May 13, 2007, 08:51:25 AM
Yer in for a treat Mark. Sounds down right GOOD!!! ;D

MRH

#3
May 13, 2007, 12:19:03 PM
Finished it after 14.5 hours then into the cooler for ftc 3 hours here is how it came out ;D Very tasty!!

Mark

NePaSmoKer

#4
May 13, 2007, 12:51:11 PM
Looks real good Mark  ;D

nepas

Habanero Smoker

#5
May 13, 2007, 03:34:15 PM
Nice looking brisket. Glad you finally tried it.



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         don't
                   inhale.  ::)

hillbillysmoker

#6
May 13, 2007, 05:08:52 PM
Looks excellent Mark.  Nice brilliant pic as well.
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Wildcat

#7
May 13, 2007, 05:37:41 PM
Real nice!
Life is short. Smile while you still have teeth.



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coyote

#8
May 13, 2007, 05:43:50 PM
Great Mark , if just half as good as it looks.....WOW!! :)

West Coast Kansan

#9
May 13, 2007, 07:12:39 PM
Nice and moist too  :) looks great  ;D

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SKSmoker

#10
May 13, 2007, 08:50:59 PM
I could have sworn that was right beside my monitor.. now off to get another monitor! :) Great job. Brisket is very tasty when done right and burnt ends from the point, don't even get me started. Oh baby!!

Good job MRH!
Lead by example

Tiny Tim

#11
May 14, 2007, 07:34:26 AM
Good job.

I was hoping to be doing one myself next weekend.  Doesn't look like it's going to happen though.  Dad and his girlfriend went to the City yesterday, and they usually stop at the Super Wal Mart there, so I told him to pick me up a flat or at least a bone in butt if they didn't have a good flat.  First time in 10 years they went to the City and didn't stop at a Wal Mart (or even a grocery store).

MRH

#12
May 16, 2007, 07:30:09 PM
So we have been eating on this brisket, just making sandwiches using Icemans sauce, it makes a he11 of a good sandwich ;D Is there any other ways that you guys recommend eating it?

Mark

coyote

#13
May 16, 2007, 07:38:10 PM
Send some over and I'm sure I can come up with something. ;D

                                                                            Coyote

kiyotei

#14
May 16, 2007, 10:16:57 PM
that is one beautiful brisket!  Do you guys recommend wrapping the meat in foil once you pass the 160 mark, and continue cooking till it hits about 180 to get the proper tenderness?  Is there a temp point where the meat starts to fall apart so much you can't slice it, or is it more time based?
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