Thread: Gonna have me some brisket

In about 12 hours

Got a good sear on it, now time to smoke it up!

Save me some man. I'll be back Sunday lol

Originally Posted by DonDon

Save me some man. I'll be back Sunday lol

I figured you would be tired of that kind of stuff by the time you get back

Gonna hang out here at the man cave today while this things cooking

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?

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.

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..

Love the man cave brotha. I never get tired of BBQ. Were on the way now to just South of Austin to her sisters house for the family get together. I heard a rumor of some flank steaks marinating already for Fajitas tonight. They love messican food as much as I do.