scottfletcher Yep, why not? It’s yummy!
28# of brisket smoked
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Made 28# of brisket points for a neighbors 4th of July party.
I injected and soaked them for 2 days with the PA’s black bull marinade and the came out fabulous!!!
Patted the briskets dry and added a dry rub and brought up to room temp. Smoked at 140* for 2 hours then increased to 190* for 6 hours then pulled and wrapped in foil and increased temp to 225 and pulled at 190* IT and put in half pans to cool overnight. Sliced up the next morning and covered with the cooking juice and foil. (The pieces were a little tough but I knew I was going to reheat for the party the next day.)
I put the covered trays in the electric smoker at 225* for an additional 5 hours to get ready for the party and enjoy the grandkids… checked the temp when pulling out to serve and the IT was 200*. It was super tender but held together. Many rave reviews from the party!!! -
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chippewa looks like you should have Ben the hit of the party
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
chippewa Looks like you went to a lot of work but it paid off. The briskets look fantastic. Thanks for sharing your process.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
chippewa man that’s a smoker load of brisket. It looks perfect. I bet there was alot of happy people at that party. Congrats to you
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by Bob Stehlik
chippewa Looks great. I’m definitely going to try your method. I’m a fan of Pa’s Black Bull, just haven’t done a brisket in a while.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
chippewa Very lucky neighbor.
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chippewa that looks great I see in the pics we have the same stove and smoker
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
chippewa Job well done!
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chippewa Very nice!
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chippewa they look great and a very nice description on how you did it. Good job
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
chippewa Looks great glad it turned out good. If you want to make it even easier on yourself next time since you do the Texas crutch method once you hit the 203-205f IT simply drop the temp in your smoker to 150f and let them rest for up to 12 hours and some say 24 hours and then it gives you the flexibility to pull them when the you or the guest or ready.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
mrobisr never thought of that. Great idea I’ll have to try that. Thanks
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
mrobisr Great tip. Thanks for sharing it.
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chippewa I noticed you have the smoker by your mail box. Aren’t you afraid the mailman is going to steal one of those bad boys!
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Ted Frodyma gotta keep the mailman happy also!!
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mrobisr said in 28# of brisket smoked:
chippewa Looks great glad it turned out good. If you want to make it even easier on yourself next time since you do the Texas crutch method once you hit the 203-205f IT simply drop the temp in your smoker to 150f and let them rest for up to 12 hours and some say 24 hours and then it gives you the flexibility to pull them when the you or the guest or ready.
Thanks for the tip. I will have to try this next time. -
Looks good love the pas black bull
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beekeeper84 my first time trying and I was impressed!
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Craig Rice both have worked well for me
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