The Texas BBQ Forum

Gonna give brisket a try tonight. Got a 12 pounder usda choice. Split the point and flat, will cook separate. Dry brinening now for 9 hours. Will inject with beef broth tonight and toss in dry rub. plan to start cooking at midnight. Whish me look. Pics to follow.

Best of luck!

Good Luck, looking forward to seeing the finished product

Might not have been a good idea to watch a competition brisket video and try to replicate.

just remember...
if it isn't "poke" tender it isn't finished

I did not follow rule number one. (Don't experiment when guest are eating). Tried fire management different and battled 300 temp for the first hour of cook. Hope all is not lost. She's settled into 226 now.

You will be alright, I cook all my brisky's at 275-300 and do well with them. Main thing is to remember the finish internal temp 195-200 and lest rest for at least a couple hours.

Ric G.

Internal 162. Good bark. Foil or no foil? Want to keep moist as possible however don't plan to eat for another 8 hours.

Foil to finish and let rest in cooler until dinner or let it ride until soft and 200?

You've hit the stahl temp. If it were me,.. I would wrap in foil "this will keep it moist" and wait until it hits an internal of 195 then pull it off the smoker and put in a dry cooler box with a couple of towels.
when you take it out this evening let it rest on your kitchen counter or wherever open for bit before slicing. you will have a nice brisky juice in your foil. save it to pour over your sliced brisket as an au jus gravy.

Pics look good by the way and don't forget to take pics of it sliced.

Ric G.

once you wrap it you can finish it in the oven, or in a roaster
MUCH easier to finish



I do my pork butts and briskets 6 hours in the OldSmokey - to put the smoke on them
then I finish them in my electric roaster.
just dial in whatever temp you want. best slow cooker i have ever used

Went ahead and foiled added beef broth, pit back on till 195. Pulled off poke soft, wrapped in towels and put in cooler. Hope she's still hot yummy in 4 hours.

just remember how much you have learned from the 1st experience
the next one will be much easier

CaptJack wrote:I do my pork butts and briskets 6 hours in the OldSmokey - to put the smoke on them
then I finish them in my electric roaster.
just dial in whatever temp you want. best slow cooker i have ever used

I used to do a similar thing with the ECB for Smoke and then a Reynolds Oven Bag in the Oven to finish - - - - IF I EVER should do another briskie that is what I'll do again.

For those of you down south, the white stuff on the deck in my pic is snow. Lol.

FirstUDS wrote:For those of you down south, the white stuff on the deck in my pic is snow. Lol.

we don't do snow in Houston