Gonna have me some brisket

**feeshrman** · 12-21-2013, 08:12 AM

Originally Posted by E-Z Poleholder

That sure looks good. I've never cooked one. Jus got a new smoker an that looks like something I wanna try. What'd u do, season it, put it on the hot grill on each side for a few minutes, put it in the smoker for how lonh and what temp?

That's right E Z. I seasoned it and let it sit all night in the fridge, then I sear it on my gas grill just like a steak. Then I smoke it for about 4 hours, after that I wrap it in foil and add some broth to it. Back in the smoker to finish, you could even do this last process in your oven, cause you don't add anymore chips to it. I keep my smoker set at 225* the entire time and usually the process takes about an hour per pound. If your brisket has a lot of fat, trim it just a little before seasoning. You do want to leave about a 1/2 inch of fat on it. You also want to smoke it fat side up. Hope this helps.

**4THETHUMP** · 12-21-2013, 09:04 AM

I got to remeber that too . I tried one when i first got my smoker , it tasted fine but was kinda tough , any sugguestion ?

**satdoc1** · 12-21-2013, 09:52 AM

By wrapping it in foil and adding some broth you finish cooking it and steam it tender at the samr time.

Originally Posted by 4THETHUMP

I got to remeber that too . I tried one when i first got my smoker , it tasted fine but was kinda tough , any sugguestion ?

**feeshrman** · 12-21-2013, 10:02 AM

That's right, I actually use stock instead of broth. I stated that wrong a while ago. The stock has more salt and seasoning in it, so it is less trouble.

**Speck** · 12-21-2013, 10:05 AM

Love me some brisket! Looks Great Feesh

**majflyboy** · 12-21-2013, 10:12 AM

Bet that thing was good.

**E-Z Poleholder** · 12-21-2013, 10:16 AM

Originally Posted by feeshrman

That's right E Z. I seasoned it and let it sit all night in the fridge, then I sear it on my gas grill just like a steak. Then I smoke it for about 4 hours, after that I wrap it in foil and add some broth to it. Back in the smoker to finish, you could even do this last process in your oven, cause you don't add anymore chips to it. I keep my smoker set at 225* the entire time and usually the process takes about an hour per pound. If your brisket has a lot of fat, trim it just a little before seasoning. You do want to leave about a 1/2 inch of fat on it. You also want to smoke it fat side up. Hope this helps.

Thx, I saved all that, pics and all, and am gonna try it after Christmas. That menu, according to Mary, is already set in stone..lol. I like it on FB too..

**Billbob** · 12-21-2013, 10:17 AM

looks good

**kycreek** · 12-21-2013, 10:18 AM

Nice man cave. I'd love to have one of those.

**ScottV** · 12-21-2013, 10:36 AM

Originally Posted by feeshrman

In about 12 hours<img src="http://www.crappie.com/crappie/attachment.php?attachmentid=145448"/>

That should give me plenty of time to get there! Lol Looks great buddy.

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