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Thread: Brisket

  1. #1
    Join Date
    Apr 2010
    Location
    Jasper, Alabama
    Posts
    37

    Default Brisket

    12 hours @ 220 with Cherry wood!


  2. #2
    Join Date
    Apr 2010
    Location
    Jasper, Alabama
    Posts
    37

    Default


  3. #3
    Join Date
    Aug 2009
    Location
    Arkansas
    Posts
    103

    Default

    Making me hungry! Good job.

  4. #4

    Default What cut

    Was this a packer cut and what size??

  5. #5
    Join Date
    Apr 2010
    Location
    Jasper, Alabama
    Posts
    37

    Default

    11 pounds untrimmed (Packer Cut) fat side down.

  6. #6

    Default

    Did you just put it in and never open the door? I'm curious because I am making my first brisket this weekend. I have seen some that say to wrap it in foil, but not sure when or if to do that.

  7. #7
    Join Date
    Aug 2009
    Location
    Tampa
    Posts
    111

    Default

    My first Brisket was a 6lb'r. I just rubbed it down with salt and pepper and garlic. And in the smoker with apple and cherry wood. Cooked @ 9 hrs. And we ate it . I have since learned that using the temp probe it reached a plateau and should have been left it longer to tender it up.I also used a 9x13 pan on the bottom shelf to catch the juices. The next 1 will be better. But theres alway room for improvement....Good Luck and keep posting your results......Steve

  8. #8
    Join Date
    Apr 2010
    Location
    Jasper, Alabama
    Posts
    37

    Default

    I put the brisket on for 9 hours without opening the door. Then I double foiled it and put it back in the smoker for 3 hours.

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