First Brisket with Chuck roast and ribs


 
Jeff Padell

Jeff Padell

TVWBB Pro
Well I did my first brisket flat today, it was 5 pounds. I rubbed it with a commercial rub and some garlic salt and injected with beef broth. Did the same for the chuck roast. The ribs I just used my normal rub. The ribs I did 2-2-1 and for the 1 I put BBQ sauce on them.
The brisket I ran for 3 1/2 hours and then wrapped it for 2 hours, pulled it when it was about 195. It was moist and tender, although not like butter, but not bad for a first run.
I have determined I am not a huge fan of brisket, one sandwich would be plenty for me, I had 2 slices today, but my kids like it and I want to master cooking it.

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Chuck roast
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Jeff;
You might want to try doing about a four pound corned beef (brisket point - not the flat) from Walmart. They are cryo-packed. I make faux pastrami out of them and they are near WONDERFUL:

http://tvwbb.com/showthread.php?49574-Smoked-Pastrami-on-the-14-5&highlight=faux+pastrami

The last time I did two at once (one on each grate) and they again came out wonderful. As I remember they took about four and a half hours. I deliberately pass on the "flats" and use the "points" (they are found in the same pile at Walmart) as they are more flavorful due to the extra fat (and more moist, etc.).

Just a thought...

Keep on smokin',
Dale53
 
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