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Started By
Message
Just smoked my first brisket - UPDATE 1/2/19 - Brisket leftovers are GOAT
Posted on 12/26/18 at 8:09 pm
Posted on 12/26/18 at 8:09 pm
Mates, I love this old baw on YouTube - I got an old school smoker from a neighbors yard sale for $10 and hes helped me smoke up some competition level "wannnnngs", "ryiiiiibs", and now muh first "breeeeaskit". His accent is fantastic and I enjoy getting housed on shitty beer and rocking my MAGA hat and talking with his accent for the duration. Unfortunately there was no "braaaaaaaaanin'" (brining) required for the brisket.
We did a good job keeping the temp between 225 and 275 for 8 hours. I could get a Rec Tec but I kind of enjoy the challenge of managing the temps old school style. Cooked with Cowboy charcoal and mostly Pecan wood chunks but some mesquite as well.
4 hours unwrapped
4 hours wrapped in two layers of foil
1.5 hours rest (currently)
We're finna be eatin' on this competition brisket for several days, mates. PM me if you want any more info.
Pic below is my finished brisket with our good baw below in the inset
We did a good job keeping the temp between 225 and 275 for 8 hours. I could get a Rec Tec but I kind of enjoy the challenge of managing the temps old school style. Cooked with Cowboy charcoal and mostly Pecan wood chunks but some mesquite as well.
4 hours unwrapped
4 hours wrapped in two layers of foil
1.5 hours rest (currently)
We're finna be eatin' on this competition brisket for several days, mates. PM me if you want any more info.
Pic below is my finished brisket with our good baw below in the inset
This post was edited on 1/2/19 at 10:57 am
12
Posted on 12/26/18 at 8:13 pm to SirWinston
Who’s this ole baw from YouTube you yappin bout, baw
Posted on 12/26/18 at 8:16 pm to SirWinston
You sound like an idiot.
Posted on 12/26/18 at 8:21 pm to SirWinston
Might be a great brisket, but if you wrapped it in foil for 4 hours it ain’t a competition brisket
Posted on 12/26/18 at 8:22 pm to SirWinston
And mate,
Slice that fricker open. TIA
Slice that fricker open. TIA
Posted on 12/26/18 at 8:23 pm to SirWinston
Come back when you win a nice cutting board.
Posted on 12/26/18 at 8:31 pm to SirWinston
Looks good to me.
Posted on 12/26/18 at 8:49 pm to SirWinston
Make sure you leave enough room for the fiiiiixins
Posted on 12/26/18 at 9:05 pm to golfntiger32
That's him! I love that ole baw I guarantee you he's MAGA as frick 
Posted on 12/26/18 at 9:05 pm to SirWinston
Show us a pic of this brisket sliced so we can see if it’s moist or DAF. That means dry as frick to the brisket novice that you are.
Posted on 12/26/18 at 9:06 pm to SirWinston
Slice that shite open Winston.
Posted on 12/26/18 at 9:06 pm to SirWinston
Looks great Winston
Love the hat!!
Love the hat!!
This post was edited on 12/26/18 at 9:07 pm
Posted on 12/26/18 at 9:08 pm to Walt OReilly
They all look great on the outside, Walt. It’s whats on the inside that matters.
Posted on 12/26/18 at 9:20 pm to t00f
Its HowToBBQRight on YouTube
Posted on 12/26/18 at 9:21 pm to Walt OReilly
quote:
Looks great Winston Love the hat!!
Walt, your pizza rolls are burning in the oven.
Posted on 12/26/18 at 9:25 pm to BRgetthenet
I'm def still a novice but it came out great. I think maybe there was more fat in this brisket than ideal? It was great tho
Posted on 12/26/18 at 9:27 pm to SirWinston
Good job baw. 
Posted on 12/26/18 at 9:35 pm to SirWinston
GOAT
Posted on 12/26/18 at 9:50 pm to SirWinston
Nice work Winston. Looks like a brisket to be proud of. Now don’t get your chest all puffed out. You can do the same method on your next one and frick it up. Brisket is hard but for now enjoy man.
Posted on 12/26/18 at 10:47 pm to VABuckeye
quote:
Nice work Winston. Looks like a brisket to be proud of. Now don’t get your chest all puffed out. You can do the same method on your next one and frick it up. Brisket is hard but for now enjoy man.
So true. I don't think I've seen more opinions/methods/recipes on how to smoke a meat than I've heard/read on briskets. I've tried lots of different ways and they've all been at least good. I find that the key is to use a thermometer and trust the temp.
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