First Brisket with pics!!!!!!!!!!!!!!!!

deadeye531 said:

Looks very good. What did you rub with?

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i used meatheads rub from www.amazingribs.com but it was a little peppery for me.

bigabyte said:

That is a good looking brisket:thumb: Are you sure that was your first?:becky:

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I promise this is first brisket i have ever done and i was nervous as hell about how it was going to turn out. Thanks for the compliments

smokedinvt said:

Great lookin brisket!! Did you mop it with something? The "bark" on the top looks really, really good! :clap2:

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No i didn't mop it, i didn't even spritz it. i think foiling it when it reached 165 and adding some of the injection marinade in with it helped alot.

FattyMac said:

Looks great!

I hope it wasn't those prescription meds that made it so good! :crazy: (Hillbilly Heroin Mod)

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HaHaHa. No those are my 9 year old german shepards ********l. just found out last week she has a tumor the size of a softball in her liver. Yes she did get a good helpling of brisket also. Man i love that dog.


Thanks guys for all your help in this brisket. I just wish i could have shared it with you all. I done a lot of reading and searching this forum to come up with what i thought would work, and it really did work. Again Thanks you guys, you as a Bretheren have helped me take my cooking to a whole new level!!!!

NRA4Life said:

What did you inject it with?

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I injected it with a mixture of beef broth, water, soy sauce and teryaki baste and glaze, heated it up to blend all the flavors and let it cool to room temp before i injected it. then let it sit over night. Pretty much the same thing i do for a pot roast in crock pot.

Neil said:

Looks fantastick! Was that a choice or select packer?

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It was a choice that i had the butcher hand pick and trim at Sams Club. Im over there every Saturday Morning and all ways talk to the same guy. I tell ya, buttering them up really helps to get the better meats.

keverhart said:

what type of smoker did you use?

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The smoker I used it the a Charbroil double door that has had major mods done to it. Sealed all doors, chimney and firebox, lined chamber with firebrick, horizon 16" convection plate, extended the chimney (redone the extension so its different from pic), charcoal basket with a single baffle in middle and used Hickory, apple and charcoal. Held Steady at 220-225 degrees and basket of charcoal lasted about 5-6 hours before i started adding more fuel.


Horizon convection Plate


These are the ribs i done the weekend before so you can see that i shortened the chimney to just come down to the grate and it works a whole lot better. bottom pic is the ribs after they were done for 6 hours.

Thanks guys, im doing another next weekend only cause im working this weekend.