- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: First Time Smoking a Brisket... Advice?
Posted on 5/28/16 at 6:26 pm to HonoraryCoonass
Posted on 5/28/16 at 6:26 pm to HonoraryCoonass
quote:
Update: My brisket cooked an hour faster than I expected. Ergo, it rested in a cooler for an extra hour more than I expected. Basically, we ate pot roast. It tasted great, but it completely fell apart when I tried to slice it.
I can't wait to get another crack at it.
Mine cooked a bit faster than I anticipated too. It's been wrapped in a towel in a cooler since 4:30. Slicing soon. I have high hopes. If I don't post any pics you know it turned out shitty.
1
Posted on 5/28/16 at 11:03 pm to Dannunzio
quote:Mustve been shifty
cooked a bit faster than I anticipated too. It's been wrapped in a towel in a cooler since 4:30. Slicing soon. I have high hopes. If I don't post any pics you know it turned out shitty.
Posted on 5/28/16 at 11:13 pm to Uncle JackD
You can also really guage how ready a brisket is to wrap by the bark look and color. When it looks all dark, sugary, and ready to eat, wrap it, especially if using a texas style rub with no paprika/chili pwdr, sugar, etc.
I've cooked many without using an internal thermometer and they've turned out well. It's quite a bit harder to gauge, but it is doable.
I've cooked many without using an internal thermometer and they've turned out well. It's quite a bit harder to gauge, but it is doable.
This post was edited on 5/28/16 at 11:15 pm
Posted on 5/29/16 at 9:55 am to Jack Ruby
Glad I found this thread. Trying my first brisket this weekend.
Posted on 5/30/16 at 12:48 pm to Mavtiger
7 hrs in
Hope its good on the inside.
Hope its good on the inside.
Posted on 5/30/16 at 3:24 pm to tigerfan in bamaland
It was, thanks for the solid advice. 
Posted on 5/31/16 at 9:00 am to tigerfan in bamaland
Many thanks to all who contributed here. The brisket turned out great. Didn't quite get the bark I wanted, but the flavor was spot on. Looking forward to trying again soon.
Posted on 5/31/16 at 12:14 pm to Mavtiger
You trim off too much fat?
Posted on 5/31/16 at 12:22 pm to SUB
No had to finish it in the oven due to shite weather rolling in.
Posted on 5/31/16 at 12:24 pm to Mavtiger
How long was it on the smoker?
Posted on 5/31/16 at 1:23 pm to SUB
7 hours, but the wind kicked up and the outside temp dropped about 10 degrees when the weather blew in over the last hour before I wrapped it and put it in the oven. It tasted fine. Just didn't have the look that some of the others had. It was also done on a gas grill with a smoke box too which I know will limit results.
Page 4 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News