Post by: jrebel on July 06, 2016, 04:52:35 PM
Pic 1: start
Pic 2: 945 am
Pic 3: 4 pm
Post by: WapitiTalk1 on July 06, 2016, 05:24:53 PM
Post by: nwwanderer on July 06, 2016, 05:36:13 PM
Post by: Magnum_Willys on July 06, 2016, 06:15:12 PM
Post by: HUNTaHOLIC5 on July 06, 2016, 06:18:21 PM
Post by: jrebel on July 06, 2016, 06:32:43 PM
What smoker? Bbq? Pellet? Looks good!
I used a traeger with cherry pellets from lumber jack pellets (Love Them). 13lb brisket rubbed with yellow mustard and generously coated with my rib rub that I buy locally. Pretty simple and OHHHHHH SOOOOOO GOOD!!
I cook mine to 200-205 degrees and it is amazing.....most important part is to let it sit for a minimum 1 hour. I usually will let mine sit for 2-5 hours.
Post by: police women of America on July 06, 2016, 06:35:05 PM
Post by: blindluck on July 06, 2016, 06:41:19 PM
Post by: jrebel on July 06, 2016, 06:47:17 PM
Looks damn good, what temperature did you smoke at, that seems like a long cook for a 13 pounder
My smoke setting will typically run around 140-160 degrees. At 0945 this morning I turned it up to 185. At 1300 hours I turned it up to 225 to finish. I have done two now and it has taken about the same amount of time both briskets.
Post by: Bigshooter on July 06, 2016, 07:08:12 PM
A buddy did a 13 pounder a couple of weeks ago that turned out amazing. He smoked it at 250 until it had an internal temp of 198 then wrapped it and put it in a cooler for 1 hr. I think the total time of smoking was only 8 or 9 hrs. It is the best brisket I have ever had.
Post by: blindluck on July 06, 2016, 07:19:05 PM
Post by: Boss .300 winmag on July 06, 2016, 07:30:57 PM
What smoker? Bbq? Pellet? Looks good!
I used a traeger with cherry pellets from lumber jack pellets (Love Them). 13lb brisket rubbed with yellow mustard and generously coated with my rib rub that I buy locally. Pretty simple and OHHHHHH SOOOOOO GOOD!!
I cook mine to 200-205 degrees and it is amazing.....most important part is to let it sit for a minimum 1 hour. I usually will let mine sit for 2-5 hours.
I want to get some of your rub. What's the name of it?
Post by: Badhabit on July 06, 2016, 07:42:39 PM
Post by: jrebel on July 06, 2016, 07:46:45 PM
What smoker? Bbq? Pellet? Looks good!
I used a traeger with cherry pellets from lumber jack pellets (Love Them). 13lb brisket rubbed with yellow mustard and generously coated with my rib rub that I buy locally. Pretty simple and OHHHHHH SOOOOOO GOOD!!
I cook mine to 200-205 degrees and it is amazing.....most important part is to let it sit for a minimum 1 hour. I usually will let mine sit for 2-5 hours.
I want to get some of your rub. What's the name of it?
All the container says is Rib Rub / Seasoning....gluten free. It is in a large shake container like costco seasoning. I either got it a URM, Costco or Stans Merry Mart....I can't remember.
Post by: jrebel on July 06, 2016, 07:50:17 PM
Some of the smoking foods guides state the meat doesn't pick up additional smoke above 140. They say start the meat and smoking at about 40 degrees so you maximze smoke intake. Not inhale you wiseguys. So adding smoke after 140 is not going to get much return in added flavor. Your brisket looks killer. My BGE won't run for 21 hours without a reload of fuel.
I usually turn the temp up when the internal temp is around 150. I think this morning it was 156....so maybe could have saved an hour if I turned it up a little earlier. Most brisket recipies I have read estimate 90 minutes cook time per 1 lb of meet. Low and slow to render that fat and juices through the meat.