First Brisket Cook
Drum Smoking Big Poppa Smokers
First Brisket Cook
Results 1 to 10 of 10

Thread: First Brisket Cook

  1. #1

    First Brisket Cook

    Started yesterday with injection at around 8 pm. 32 oz. beef broth, 1/4 cup BPS Money Seasoning, five minced garlic cloves and a little bit of Pepper. Put in sauce pan and warmed while stirring to dissolve the seasoning in the broth. Then waited until it cooled to room temp and injected the heck out of that Brisket.

    Add a note, I did strain through some cheesecloth prior to injecting.



    Brisket put on at Midnight at 200 degrees. At 3 am temp increased to 240 degrees. This is what it looked like at 9 am.



    Internal temp reading 207, new probe placement showing 180. Foiled and kept at 240 degrees.
    Last edited by Goosehunter51; 08-28-2016 at 09:40 AM.

  2. #2
    13 hours in, the waiting is killing me. Internal temp now at 190.

  3. #3
    Looks like it's gonna be a good one, do you ever put foil on the grease pan? Makes clean ups much easier.
    MAK 2 Star (#2619) W/ Pellet Boss Remote
    Traeger Lil Tex....gone down the road
    Traeger (forgot the model)...real one, bought from Joe.

  4. #4
    Quote Originally Posted by Gunny View Post
    Looks like it's gonna be a good one, do you ever put foil on the grease pan? Makes clean ups much easier.
    I put my brisket on the shelf and a foil pan underneath. Makes clean up even easier.
    2016 MAK 2 Star #2817~Remote Boss

  5. #5
    It took 14.5 hours until internal temp reached 209. Passed the fork test, pulled and let rest one hour then served with corn in the cob, baked potato, French bread and pesto pasta. Two thumbs up from the kids. Very tender, very juicy and flavorful. Presentation stinks but the taste was awesome.


  6. #6
    Quote Originally Posted by Gunny View Post
    Looks like it's gonna be a good one, do you ever put foil on the grease pan? Makes clean ups much easier.
    Unfortunately no, clean up will be a b****.

  7. #7
    Quote Originally Posted by KJRsmoker View Post
    I put my brisket on the shelf and a foil pan underneath. Makes clean up even easier.
    One heck of a good idea, will give it a shot next go around.

  8. #8
    Senior Member
    Join Date
    Jun 2014
    Location
    Indianapolis
    Posts
    318
    Remember to not cover the sides as it will interfere with the smoke flow.
    MAK 2 Star #3623
    MAK 2 Star #1915 now w/another smoker
    Twin Eagles Gasser

  9. #9
    Looks great! Nice work!
    MAK 2 Star #2639
    MAK 1 Star# 819
    Sales and Support at MAK Grills
    www.theroundsfarm.blogspot.com

  10. #10
    That brisket is a thing of beauty!
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •