Author Topic: Brisket worries over  (Read 164 times)


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Brisket worries over
« on: June 27, 2020, 04:50:52 PM »
I'm finally over the first brisket worries!! 11 1/2 Lb prime packer from sam's, prepped thursday night trimmed about 1 1/2 lbs of fat rubbed with equal parts coarse grind black pepper and kosher salt and 1/4 part Tony chachere creole seasoning wrapped and stuck in the fridge, got home from work friday to a ready and waiting smoker with 8oz hickory, loaded the brisket about 6pm at 225*. closed the door expecting 12 to 15 hour smoke, well lo and behold my temp alarm went off around 2am 195* done the tooth pick test and was like "butter" everywhere, pulled wrapped in foil with a little drip pan goodness and stuck in the yeti with a couple towels and let it rest for about 4 hours pulled from cooler and held in a 150* over. The results were it was absolutely wonderful!!!! but I can't take all the credit the Smoking-it 2 done all the work!!
Jonathan from southeast Kentucky
Smokin-it 2
Lodge sportsman grill


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Re: Brisket worries over
« Reply #1 on: June 27, 2020, 08:03:44 PM »
Heck yeah! Look at that brisket ! And those slices!

Git in ma belly!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear


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Re: Brisket worries over
« Reply #2 on: June 27, 2020, 11:42:33 PM »
Damn, That is some serious food porn. Nice Job!
Rick, 4 hours and 14 minutes northeast of Smokin-IT warehouse
Model 2D owner (Newbie)
I love being outdoors, being self reliant, and feeding people.


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Re: Brisket worries over
« Reply #3 on: June 28, 2020, 07:45:54 AM »
Fantastic job! Looks absolutely wonderful. Thanks for sharing!
Mike from NE Minnesota
SI #3


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Re: Brisket worries over
« Reply #4 on: July 04, 2020, 12:56:55 PM »
Looking good Jon and you're well on your way to BBQ stardom (along w/SI-2)
Ralph from PA-FL
SI-2 - Auber PID