Author Topic: I think I'm getting this brisket down  (Read 5950 times)

abaran

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I think I'm getting this brisket down
« on: August 01, 2015, 07:41:22 PM »
 Put a 16# brisket in last night. Woke up early this morning wrapped it in parchment paper. Took it off at 195, and I have to say it was wonderful.
Andre:SI3 with Auber, Weber kettle , Weber gas,and a  seldom  used char-broiler.
 From: Elk Grove Village Illinois
"A well-instructed people alone can be permanently a free people "-James Madison

Grampy

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Re: I think I'm getting this brisket down
« Reply #1 on: August 01, 2015, 08:08:47 PM »
Abaran, good job! That looks tasty!
Jimmy from Arkadelphia, AR
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drains

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Re: I think I'm getting this brisket down
« Reply #2 on: August 01, 2015, 08:37:00 PM »
That looks fabulous! What rub did you use?
Dale from East Texas
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abaran

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Re: I think I'm getting this brisket down
« Reply #3 on: August 01, 2015, 08:59:11 PM »
That looks fabulous! What rub did you use?

Drains, I used a 50-50 mixture of  Kosher salt and fresh cracked pepper
Andre:SI3 with Auber, Weber kettle , Weber gas,and a  seldom  used char-broiler.
 From: Elk Grove Village Illinois
"A well-instructed people alone can be permanently a free people "-James Madison

Tyarra

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Re: I think I'm getting this brisket down
« Reply #4 on: August 01, 2015, 09:10:06 PM »
Pavlov's dog reaction!  Saw that brisket, and the drool just started a flood!  Beautiful!
Leah from North Texas
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gregbooras

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Re: I think I'm getting this brisket down
« Reply #5 on: August 01, 2015, 10:13:24 PM »
Very Nice!

Greg

swthorpe

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Re: I think I'm getting this brisket down
« Reply #6 on: August 02, 2015, 10:50:12 AM »
Boy that brisket looks mighty fine!    I also like the 50/50 rub of salt and pepper too!
Steve from Delaware
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S and M

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Re: I think I'm getting this brisket down
« Reply #7 on: August 02, 2015, 10:57:33 AM »
Looks great.    I've had some pretty darn good brisket come off my #2.      What was the total cook time?

Thanks
Steve
Arizona
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abaran

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Re: I think I'm getting this brisket down
« Reply #8 on: August 02, 2015, 04:59:14 PM »
Looks great.    I've had some pretty darn good brisket come off my #2.      What was the total cook time?

Thanks
16.5 hours , to be honest I thought it would be done sooner
Andre:SI3 with Auber, Weber kettle , Weber gas,and a  seldom  used char-broiler.
 From: Elk Grove Village Illinois
"A well-instructed people alone can be permanently a free people "-James Madison

gregbooras

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Re: I think I'm getting this brisket down
« Reply #9 on: August 02, 2015, 05:00:14 PM »
The smoke time looks right for this size of brisket!

Greg

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Re: I think I'm getting this brisket down
« Reply #10 on: August 02, 2015, 08:16:45 PM »
An hour per pound, or more, is normal.  I think your briskie came off right on time!
Steve from Delaware
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DivotMaker

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Re: I think I'm getting this brisket down
« Reply #11 on: August 03, 2015, 08:36:37 PM »
Abaran, looks great!  I just did a 16.5 pounder that took about 20 hours, so an hour per pound is great!  Nice job!
Tony from NW Arkansas
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SpottedCow

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Re: I think I'm getting this brisket down
« Reply #12 on: August 16, 2015, 03:24:26 PM »
I have used a variety of rubs on brisket and I always go back to the dalmatian rub. That brisket looks awesome!

Did you brine? What model do you have?
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abaran

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Re: I think I'm getting this brisket down
« Reply #13 on: August 16, 2015, 03:56:59 PM »
 Did not brine , but I did injected with a combination of beef broth and Better Than Bouillon. The only reason I injected was because this was a select cut  of meat , normally I do try to get choice .
Andre:SI3 with Auber, Weber kettle , Weber gas,and a  seldom  used char-broiler.
 From: Elk Grove Village Illinois
"A well-instructed people alone can be permanently a free people "-James Madison

abaran

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Re: I think I'm getting this brisket down
« Reply #14 on: August 16, 2015, 04:01:50 PM »
 Did not brine , but I did injected with a combination of beef broth and Better Than Bouillon. The only reason I injected was because this was a select cut  of meat , normally I do try to get choice .
Andre:SI3 with Auber, Weber kettle , Weber gas,and a  seldom  used char-broiler.
 From: Elk Grove Village Illinois
"A well-instructed people alone can be permanently a free people "-James Madison