User Panel
User Panel
User Panel
|
Posted: 1/7/2023 2:59:46 PM EDT
Cooked around 70 pounds of brisket for family and friends. I feel like I’ve honed in on my technique after years and years. You just can’t buy brisket this good.
Always go with post oak and pecan splits as my wood. Shoot for 250 smoking temp. Minimal trim, just removing any large patches of fat or silver skin on top. Course salt and 16 mesh pepper for the rub, that’s it. I typically shoot for around a 205 internal but I do start probing them around 195.  Attached File Attached File Attached File Attached File |
|
|
|
|
Posted: 1/7/2023 3:03:54 PM EDT
[#1]
Looks amazing
|
|
|
|
|
Posted: 1/7/2023 3:04:06 PM EDT
[#2]
Approved
|
|
|
|
|
Posted: 1/7/2023 3:18:17 PM EDT
[#3]
:thud: ...fainted... Indeed - does look amazing.
|
|
|
|
|
Posted: 1/7/2023 3:22:24 PM EDT
[#4]
70 lbs!?!
|
|
|
|
|
Posted: 1/7/2023 3:23:07 PM EDT
[#5]
Now that is a smoke ring.
|
|
|
|
|
Posted: 1/7/2023 4:21:03 PM EDT
[Last Edit: Shinji_Ikari]
[#6]
Mind writting up a step by step? I tried my first brisket thursday, and was not impressed. Meat was smokey but did not have a nice amoke ring. Just how much amoking wood do you use? I tried keeping my temp at 225, pulled it off at 200, reated for a few hours.
4.5 lbs, pulled at 195 degrees for the rest, wrapped at about 145 after 90 minuts stall with foil. 5 hours and 35 min total time in the egg. |
|
|
|
|
Posted: 3/17/2023 11:41:24 AM EDT
[#7]
Beautiful!!!!
|
|
|
|
|
Posted: 5/22/2023 2:04:01 PM EDT
[#8]
That's a beauty!
|
|
|
|
|
Posted: 5/27/2023 6:06:11 PM EDT
[Last Edit: JoseCuervo]
[#9]
Originally Posted By raverill: Looks amazing Originally Posted By ARHank: Approved Originally Posted By funnelcake: :thud: ...fainted... Indeed - does look amazing. Damn. Well done. 70 pounds? Fuck me. I am not that rich. |
|
|
|
|
Posted: 5/27/2023 6:11:33 PM EDT
[#10]
do you smoke 'em in those pans?
|
|
|
|
|
Posted: 5/27/2023 10:00:17 PM EDT
[#11]
Quote HistoryOriginally Posted By Harmonic_Distortion: do you smoke 'em in those pans? They go in the pans when they hit around 170 internal. |
|
|
|
UT, USA
|
Posted: 5/28/2023 12:55:18 AM EDT
[#12]
Damn nice looking briskets!!!!
|
|
|
|
Posted: 5/28/2023 12:57:20 AM EDT
[#13]
Quote HistoryOriginally Posted By raverill: Looks amazing |
|
|
|
|
Posted: 2/3/2024 9:46:28 PM EDT
[#14]
Quote HistoryOriginally Posted By Tango-22: They go in the pans when they hit around 170 internal. Quote HistoryOriginally Posted By Tango-22: Originally Posted By Harmonic_Distortion: do you smoke 'em in those pans? They go in the pans when they hit around 170 internal. What is your smoker set-up? @Tango-22 |
|
|
|
|
Posted: 2/4/2024 1:03:40 AM EDT
[Last Edit: Tango-22]
[#15]
Quote HistoryOriginally Posted By OldCarGuy: What is your smoker set-up? @Tango-22 Quote HistoryOriginally Posted By OldCarGuy: Originally Posted By Tango-22: Originally Posted By Harmonic_Distortion: do you smoke 'em in those pans? They go in the pans when they hit around 170 internal. What is your smoker set-up? @Tango-22 @OldCarGuy I use a gravity fed charcoal cooker. Stumps is the brand name. Mine is the classic.  Attached File |
|
|
|
MI, USA
|
Posted: 2/4/2024 12:26:20 PM EDT
[#16]
Quote HistoryOriginally Posted By Shinji_Ikari: Mind writting up a step by step? I tried my first brisket thursday, and was not impressed. Meat was smokey but did not have a nice amoke ring. Just how much amoking wood do you use? I tried keeping my temp at 225, pulled it off at 200, reated for a few hours. 4.5 lbs, pulled at 195 degrees for the rest, wrapped at about 145 after 90 minuts stall with foil. 5 hours and 35 min total time in the egg. Too be honest a "smoke ring" can be made with certain rub's and does not indicate anything special, just a sight for the eyes. but you may have wrapped too early. 165-170 is my target temp for wrapping. you should have thin blue smoke coming out the stack. don't worry about low and slow at 225, you can get same result's at 250 275 hell I cook brisket at 300. 195 internal temp is too low, IMO, you prolly need 200. simple way to know if it's done poke it with a instant read therm, if it feels like butter it's ready to pull |
|
|
|
Posted: 2/4/2024 1:41:32 PM EDT
[Last Edit: Tango-22]
[#17]
Quote HistoryOriginally Posted By JoseCuervo: Damn. Well done. 70 pounds? Fuck me. I am not that rich. Quote HistoryOriginally Posted By JoseCuervo: Originally Posted By raverill: Looks amazing Originally Posted By ARHank: Approved Originally Posted By funnelcake: :thud: ...fainted... Indeed - does look amazing. Damn. Well done. 70 pounds? Fuck me. I am not that rich. These were all sold. I have an order right now for 11 more. Just have to catch them on sale and set a weekend aside to knock them out. |
|
|
|
MO, USA
|
Posted: 2/6/2024 6:58:03 PM EDT
[#18]
This looks great!
|
|
|
|
Posted: 2/6/2024 8:11:02 PM EDT
[#19]
Quote HistoryOriginally Posted By raverill: Looks amazing Lord help me, that looks incredible.
|
|
|
|
MO, USA
|
Posted: 2/6/2024 8:25:50 PM EDT
[#20]
Would
|
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
