Smokin Don
New member
I've done several flats but never a whole brisket w/point. My dog & I returned from the airport Sat. after taking my wife & grandson there. She was taking our grandson to join his parents in Las Vegas, their new home. I stopped in to my local butcher & he had a nice 7+ lb brisket. I rubbed it good w/some home made rub & saran wrapped it & in the fridge until morning. I have always done my meat w/fat side up, the new school is fat side down so decided to try that. I got up Sun. morn a little after 4, took brisket out to sit at room temp while I got the smoker ready. Preheated to 300 deg then down to 180 & brisket on at 5 am. Back to bed awhile. Never peaked 5 1/2 hrs. later, when I inserted 2 temp probes. Brisket was 140 deg. IT so upped smoker to 225 deg. two hrs. later it was at 160 deg. I placed it in a foil roaster fat side down on a rack. I had added 1 qrt. beef stock, sliced up onion, & 1/2 can beer. Covered w/foil & back on the smoker. I upped it to 250 deg. 2 more hrs. & IT was at 195 deg. Total cook time 9 1/2 hrs. Pulled turned fat side up & placed in my 170 deg. oven for a 40 min. rest. Removed from the oven, took foil off for another 20 min. rest before slicing. Sliced & tasted, very moist & tender. I can say it's the best Whole brisket I ever done! My supper would be a brisket sandwich wBBQ sauce, some boiled fingerling potatoes & carrots w/butter & parsley and asaparagus. Boiled potatoes & carrots for 15 min. added asparagus & 10 min. more. Brisket sandwich was great, clean bite through with very little pull. I can say after cleaning up my mess I sure miss my chief bottle washer!!!
Ready for the smoker
At 160 deg
In foil pan
Ready to slice
Sliced in half
Sliced up
My supper
Smokin Don
Ready for the smoker
At 160 deg
In foil pan
Ready to slice
Sliced in half
Sliced up
My supper
Smokin Don
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