tarp That is a nice looking smoker and a nice looking brisket!
Bragging Brisket? Maybe....maybe not....
Ok, ok, ok…not sure this should go under the bragging board but I’ll post here for sympathy. I made my first brisket as y’all know. I trimmed the fat and made it look nice and rubbed it down with spices and hoped for the best. Well…I smoked it at 225 for about 7 hours until the internal was 190, pull it out and wrapped it in tin foil for about 1 hour or 1.5 hours. Tasted more like beef jerky but hey you cant win them all…everyone liked it but too cooked for me. Maybe that’s what brisket is supposed to be or maybe I had too many Woodford Reserves and Keystone Lights… but here are the pics and to let everyone know, i cooked 7lbs of crab and they were delicious!
Maybe next time I will just do beef jerky…
deplorablenc1 Woodford and Jerky is ok in my book! My corned beef (pastrami) is still in the smoker. My dill pickle jerky just finished…it’s quite tasty!!! I generally leave a healthy fat cap on my brisket until after the cook. Maybe a bit heavy on your trimming?
Looks Dry sorry, forget the temp gauge, I’ve been making them for 40 yrs. Try this. The trimmed kind ( give to your wife LOL)After smoking about 2-3hrs bring in the house and put a 1/4 inch of water in pan cover with foil cook in oven for about 2-4 hrs at 350 Depends on size of brisket and it will tender up, the water will keep it moist, but don’t use lots water and make it boiled meat!!! It won’t have the nice ring or much smoke taste but is still good. Now for a untrimmed I use a hot rub, with molasses, to hold it nicely on meat, crushed chilpotle peppers the usual salt, peppers,cayenne, paprika, ancho pepper,garlic, mix and spread all over meat. Let sit over night in a cover pan, Then smoke fat side up to maintain the fat to keep it moist, for 8-10hrs hrs,size matters, keep water pans above wood fire, then wrap in foil for a couple more hours smoke at 200-225 max, If necessary to tender it up more pop in oven a couple hrs at 350 covered but probably won’t need any water as it will make its own. When tender then you just take a knife and scrape fat off. But sure to watch as you cut it thin across the grain as the lines in a large brisket will change. You can trim fat off then.The hot on the outside won’t penetrate much and most will be scraped off but makes for great burnt tips. I.E. be sure to add a lawn chair and a double pack of suds to help pass the time!!! Here some summer sausage I just made in my electric smoker Good Luck Tarp.
deplorablenc1 I put mine in a aluminum pan when I smoke them on my Treager, get great smoke, tender as can be and super moist after being on for 12-14 hours.![2_1552857049901_IMG_0373.JPG](Uploading 100%) ![1_1552857049901_IMG_0370.JPG](Uploading 100%) ![0_1552857049901_IMG_0198.JPG](Uploading 100%)