Steve P. (Timmee)
TVWBB Member
So, I was asked to cook something for my friend's 40th birthday party, and I went with brisket. I picked the biggest one at the Walmart Supercenter I could find, and went to work (after trimming, it was probably about 9 pounds). Injected with beef broth, coated with yellow mustard, and then seasoned with Weber Steak & Chop, and paprika. It went on the smoker at 4:45 am (temperature was 270-275 for most of the cook), and was wrapped up at 2:45 pm. The final product was pretty good, although I think I'm going to switch back to the rub I used on my first few briskets. Also, I didn't foil this brisket, and I like how it turned out. Anyways, on to the pics.
First pic, already in the smoker for 1/2 hour. The 2 little pieces were eaten with breakfast.
Second pic, internal temp is 176 degrees.
Third pic, probe tender at 203 degrees, and just before I wrapped it up to bring it to the party.
After I sliced the brisket at the party, I turned around for a few seconds. When I turned back around, this is all that was left.
First pic, already in the smoker for 1/2 hour. The 2 little pieces were eaten with breakfast.
Second pic, internal temp is 176 degrees.
Third pic, probe tender at 203 degrees, and just before I wrapped it up to bring it to the party.
After I sliced the brisket at the party, I turned around for a few seconds. When I turned back around, this is all that was left.