first brisket!!

[Boar]

5 hours so far!

[Bobberineyes]

looking good boar! How big?

[mike89]

hope yours turns out as good as mine did Boar!!!!   takes lots of time!!   enjoy!!!

[delcecchi]

I keep seeing those prime briskets at Costco.  Not sure how long I can resist even though it is just the two of us and she doesn't eat much...   

[LPS]

Is it like a 12-14 hr deal?  At 250?   I would sure like to try one. 

[Boar]

this is the fat end, cant remember what they call it, its half a full brisket.its 5 pm now and ive had it on since 930, temp is still 135, gona foil it at 160 till about 200 intenal tje wrap it in towels to rest

[glenn57]

Your wife is a really good cook.

[dakids]

Mailman must have lost my invite.  Looks yummy!!!

[LPS]

Fun as heck.  I can't wait to see how you like it.  Doesn't have to be perfect neither.  If it is edible it is a success! 

[Boar]

its getting ther, 185 temp, wen its 210 im pulling and wraping in towels, in a cooler for 3 hours

[glenn57]

Just a question?? So what's so special about these briskets?? I've had smoked brisket,vfobt get me wrong it was good, but the stuff I had seemed so dang fatty!??

Boar, what did you put on top of that one?? Looks like matchup.

[Boar]

rhe thing about briskets is its a smoking challenge, brisket are so... what the word, fibrous of connecting tissue within the meat, it takes alot to do it it right and if yuv done it right their awesome! this is my first, injected and put a treager brand coffee rub on it. i just pulled it after 12 hrs of low temp smoking, internal temp was 205, now its resting.

[Jerkbiat]

Sounds like fun. Was looking awesome in the pics. How did it turn out?

[LPS]

Too bad Rebs and RH aren't here to witness your first brisket.  How many pounds was it?

[Jerkbiat]

Yeah, somehow we need to convince them to come back.

[LPS]

I sent them a message for whatever it is worth.  Hope to hear from them.  How can they resist hanging out with us????   

[mike89]

rhe thing about briskets is its a smoking challenge, brisket are so... what the word, fibrous of connecting tissue within the meat, it takes alot to do it it right and if yuv done it right their awesome! this is my first, injected and put a treager brand coffee rub on it. i just pulled it after 12 hrs of low temp smoking, internal temp was 205, now its resting.

you are so right...  I enjoyed eating the last one so I'll most likely do another some day again....  it worth the time and effort!!!   

[glenn57]

rhe thing about briskets is its a smoking challenge, brisket are so... what the word, fibrous of connecting tissue within the meat, it takes alot to do it it right and if yuv done it right their awesome! this is my first, injected and put a treager brand coffee rub on it. i just pulled it after 12 hrs of low temp smoking, internal temp was 205, now its resting.

you are so right...  I enjoyed eating the last one so I'll most likely do another some day again....  it worth the time and effort!!!   

I wouldn't know...…..I didn't get to try it!!!!!!!

[mike89]

rhe thing about briskets is its a smoking challenge, brisket are so... what the word, fibrous of connecting tissue within the meat, it takes alot to do it it right and if yuv done it right their awesome! this is my first, injected and put a treager brand coffee rub on it. i just pulled it after 12 hrs of low temp smoking, internal temp was 205, now its resting.

you are so right...  I enjoyed eating the last one so I'll most likely do another some day again....  it worth the time and effort!!!   

I wouldn't know...…..I didn't get to try it!!!!!!!

your problem!!!   

[glenn57]

rhe thing about briskets is its a smoking challenge, brisket are so... what the word, fibrous of connecting tissue within the meat, it takes alot to do it it right and if yuv done it right their awesome! this is my first, injected and put a treager brand coffee rub on it. i just pulled it after 12 hrs of low temp smoking, internal temp was 205, now its resting.

you are so right...  I enjoyed eating the last one so I'll most likely do another some day again....  it worth the time and effort!!!   

I wouldn't know...…..I didn't get to try it!!!!!!!

your problem!!!   

damn your hard nosed today!!!!!!!!!!!

[mike89]

yea what ever!!!   

[Boar]

jeeeze now i know why reiny left.

[Boar]

Amazine!!!

[mike89]

looks a fine job Boar!!!  looks darn good!!!   nice smoke ring!!!   

[glenn57]

Amazine!!!

your wife is a great cook!!!!!!!!!

[glenn57]

jeeeze now i know why reiny left.

why????????????

[HD]

I bought 2 of those, I'm waiting for it to be warm out and not raining to get my smoker going again...can't wait!

Looks GREAT brother Boar! 

[LPS]

So was it juicy Jeff?  That is what I worry about.  Ending up with a over done dry chunk of meat. 

[Boar]

it was very juicey, pkuse i saveed the drippings and added 2 cups water and a beef boulon chbe for dipping or soaking. it was amazing

[LPS]

Oh man!  That sounds great!!