Well, I tried to bbq a brisket again...

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surfinsapo

Master Chef
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Jun 6, 2007
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This time had amazing results after all my good friends here at BBQ Central helped me out. Here's what I did. Low-n-Slow, 8.5 lb trimmed brisket that was very flexable. Cooked at 215 degrees for 10 hours. Let it rest. Then I cut into that baby and...OMG, it is sooooo good.. Thanks for all the help everyone. this is a great forum and yall are great people. Happy Fathers Day.... :D



 
That looks good from this end. Did you foil it ? What temp did you pull it at ? What kind of rub did you use ? Did you smoke fat up or down ?


We have to know these things. :D
 
Cliff H. said:
That looks good from this end. Did you foil it ? What temp did you pull it at ? What kind of rub did you use ? Did you smoke fat up or down ?


We have to know these things. :D
Foiled it after I took it out to rest. Didn't use a probe, just went by time. Didn't smoke it at all. Used hard wood charcoal to one side of my Kamado. I put a slight coat of mustard then Adam's Brisket Rub on it. After 2 hours fat down, I sopped it every once in awhile on both sides. The sop was JB's special with alittle vinegar to make it thinner. I guess patience and practice is the trick. Also having cool people here on bbq-central coaching and not criticizing helps alot.
 
007bond-jb said:
JBs special? I guess I'm gettin old whats that?. Looks fine SS-427
Alittle of dis and alittle of dat measured presicely,,, :idea: brown sugar,moostard, Lea & Perines..with vinegar to thin it...I just used it as a sop and it worked perfect...The brisket is good cold too like lunch meat with a sweet bark...
 
Do look mighty tasty. I aint a big fan of warming stuff to death at 215 but as long as you like it thats whut counts. Right?

bigwheel
 
bigwheel said:
Do look mighty tasty. I aint a big fan of warming stuff to death at 215 but as long as you like it thats whut counts. Right?

bigwheel

Right!!.. I just did it to see if I could... I'm into steaks
 

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