Home Forums Hunting & Shooting Hunter's Campfire Brisket

Just pulled a big brisket point from the Yoder smoker. I have 18 hours in it so far. Smoked over night at 170 degrees for 11 hours. Double wrapped in foil and turned up to 235 degrees. Took 7 hours to reach 203 degrees internal. I have BBQ'd quite a few brisket and the friends and kids always request it for get togethers. I have it resting in a cooler wrapped in towels ( over the foil). On recipe says let it rest in the cooler for three hours. Never have let one rest that long.

How do ya'll do yours?

Dang!

Sounds ok!

I corn mine.


I think I will smoke it after corning next time.

I have done the flats corned a couple times. Smoke it makes pastrami and boiling makes corned beef. We really liked the pastrami.

I don't know but a guy in the hunt club does them more or less the same way and its like crack.

I hope to try it soon.


Been saving briskets out of my fat beeves.

Goddam is it 20 pounds?

Some say (professional bbq folks) 2-3 hours minimum. I've done 2 with no problems. Still nice and hot.

Foil kills the bark. Still good though. Rest approximately 3 hrs or until internal temp cools to 145

Gonna smoke tomorrow 4hrs tops250

I sometimes rest a brisket (packer) over night. Tallow it, wrap it in pink butcher paper and rest at 170ish over night. That's what every bbq joint does.

Foil boat is the way to go btw..

I do mine pretty much the same way. I sometimes cut the front half of the point out and make burnt ends out of it. People lose their minds over those.

Gotta say, I’ve never been impressed with burnt ends. I’ve only ever tried different recipes myself, never ones someone else did.

Pictures?

Address

I've gone 4.5 hrs, no problems, wrapped in towel in a cooler. I wouldn't go less than 2 hrs.

Good brisket is hard to beat

Doing a 20lb brisket tonight for Mom’s day tomorrow, is what the missus has asked for. Have been letting it soak for the last 8 hours in a homemade moonshine sauce….it always comes out so tender. I usually let mine sit and cool for about 30-45 minutes, was always too hungry to let sit for 3 hours…lol
Gonna stay up most/all the night to run a fresh batch of shine while smoking brisket. 😎 Shine is gonna be a Smokey cherry flavor, again one of the Missus’s favorite shine. Gonna have 12-15 folks over for for an early dinner…if ya wanna show up, bring a side dish, or shine if ya make it 👍

Hahaha. TFF. Give add a like.