Moist Heat BBQ

A place to post your drippings

Wednesday, January 20, 2010

Winter Brisket for Mrs. T

While strolling through the Hartford Walmart last Saturday (where I happened to run into Andakin and family on their weekly shop), Mrs. T saw a brisket and said, " I got me a hankering." We picked up a nice 8 pounder that I took right home to rub for a Sunday AM smoke.

I don't know about anyone else, but that 1.5 hours per pound measure for brisket seems bogus unless your smoking temperature is closer to 200 degrees. My eight pounder hit an internal temperature of 195 degrees after just 6.5 hours with my smoking temp at a consistent 250 degrees. After a nice long rest of 3 hours, it was melt in your mouth tender. Raichlen's brisket rub from his "How to Grill Everything" book is fantastic.

BBQ is year round baby!

7:15am Chimney

On by 8am

Finish cuttin' that thing Dad!

I'm Hurryin!


  • At 1/20/2010 1:55 PM, Blogger Andakin said…

    Ahh T-Bone...always getting his meat done too fast. LOL

    Glad it turned out for you though. "Experts" will say that the time in takes is all dependent on the cut of meat, the cow's diet, etc. so I am not surprised that it was done that fast. Brisket is not an exact science like ribs and pork.

    On a side note, if you have not seen it yet, check out BBQ Pitmasters on TLC. You can pick up some good tips and really gets you in the mood to do some Q'in!

  • At 1/20/2010 1:56 PM, Blogger Andakin said…

    Edit...I meant Ribs and Shoulder.


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