300BlkTalk

Bought a 12.75lb brisket from the walmart a while back, finally got a chance to smoke it up. Trimmed off the excess and ended up with 8.5lbs of brisket. Seasoned with a blend from https://www.spiceandtea.com/signature-spice-blend.html

4 AM this morning rocking between 225 and 250 using Cherry and hickory chips




8 AM at 140 Fahrenheit

7.5 hours in. time to wrap it up and back on the smoker


12.5 hours 203 degrees wrapped with foil and in the cooler for a couple of hours


After resting




With homemade gravy from the drippings. hmmmm,

Nice smoke ring on that meat.I 'd drive 3.5 hours for a sammich!

rebel wrote: ↑Sun Jul 18, 2021 10:19 am Nice smoke ring on that meat.I 'd drive 3.5 hours for a sammich!

You keep that up, I'm going to start smoking pork butt.

I'd take a serving of that!

Good work!

On your next brisket try wetting the butcher paper with beef tallow before wrapping. After seeing it done I did a test and it is definitely worth the extra effort.

bangbangping wrote: ↑Sun Jul 18, 2021 4:15 pm You keep that up, I'm going to start smoking pork butt.

Done that also. Made cuban sandwiches with it.

dtanner wrote: ↑Mon Jul 19, 2021 12:42 pm Good work!

On your next brisket try wetting the butcher paper with beef tallow before wrapping. After seeing it done I did a test and it is definitely worth the extra effort.

I almost did that this time. I had saved the trimmings and almost decided to cook them down. Got caught up in another project Saturday and did not grt it done.

wow man... that looks good enough to eat the damn butcher paper it was finished in! LOL