my first brisket

[Michael Smotch]

did my first brisket, 6.3 lbs flat cut. used Minion Method with hickory and pecan chunks. took about 6 hours to reach tenderness. temp range fluctuated from 250-300 degrees. rub was Montreal steak seasoning. came out very tender and moist,decent smoke ring.

 

[Bob Bass]

Michael,

Looks Excellent ! Congratulations, good job!
Great deep mahogany color.
While it is your first, guessing it will not be your last...

Bob

 

[Bill Schultz]

Looking good, hwo did you like the flavor with that much pepper n the rub? I have not tried that yet.

 

[Michael Smotch]

it was great, strong beef flavor paired with the pepper and the other spices was great, my wife took some slices to work, and her co-workers gobbled it up.

 

[Bill Schultz]

Sounds good Mike going to try that one day.

 

[Tony R]

Congrats!!
You did good and brisket looks great!!

 

[RogerS]

That looks great. I think you talked me into my first Brisket Saturday

 

[Michael Smotch]

That looks great. I think you talked me into my first Brisket Saturday

lol thats great! good luck, happy smoking

 

[Bob Ivey]

I'll bet that won't be your last brisket! I'll also bet your wife's coworkers request more, and who can blame them. Great job!!

 

[Michael Smotch]

I'll bet that won't be your last brisket! I'll also bet your wife's coworkers request more, and who can blame them. Great job!!

haha yes, they all ready have. We made some brisket cheese steaks with the left overs, using Myron Mixon recipe from his new book.