My first brisket

pizzim

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Nov 21, 2014

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Tampa Bay

• Dec 14, 2014

• #1

Well things got started yesterday on this. My first brisket, a packer a little over 13 pounds. I only did a slight amount of trimming mainly just what was flopping around while I was applying the rub. Aiming to have this thing for dinner tonight so it went on a little before 4:30 so we'lol see how this turns out.

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• pizzim
• Dec 14, 2014

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• pizzim
• Dec 14, 2014

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• pizzim
• Dec 14, 2014

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• pizzim
• Dec 14, 2014

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• pizzim
• Dec 14, 2014

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• pizzim
• Dec 14, 2014

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• pizzim
• Dec 14, 2014

 

noboundaries

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• Dec 14, 2014

• #2

What temp are you using in your smoker?  Just a timing question. 

 

pizzim

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Nov 21, 2014

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Tampa Bay

• Dec 14, 2014

• #3

230*

 

bear55

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• Dec 14, 2014

• #4

I always figure one hour per pound plus two hours @235.  I always wrap my briskets in foil at 165, this serves to help speed the cook some.  Pull at 195-197 then into a cooler for at least an hour.  Good luck.

 

Last edited: Dec 14, 2014

crazymoon

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• Dec 14, 2014

• #5

Looks good ,have a great smoke !

 

themule69

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• Dec 14, 2014

• #6

Looks good so far. I think your going to have to kick the temp up if you want it done for dinner tonight. At 230 figure 2 hours per pound.

Happy smoken.

David

 

pizzim

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Nov 21, 2014

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Tampa Bay

• Dec 14, 2014

• #7

Rolling past the 6th hour and the probe in the point says were at 144* and it seems to still be climbing pretty steady

 

themule69

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• Dec 14, 2014

• #8

Pizzim said:

Rolling past the 6th hour and the probe in the point says were at 144* and it seems to still be climbing pretty steady

Click to expand...

You should be headed into the stall soon. Be patient and keep the door closed.

Happy smoken.

David

 

noboundaries

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• Dec 14, 2014

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230F on a 13 lb brisket.  Temps climb fast initially then slow to a crawl, even after the stall.  It isn't unusual to have a couple more shorter stalls after the first long one.  Those chuck cuts of beef can be finicky.

Have a backup plan if people are depending on you for dinner.  You can always double wrap the brisket in HD aluminum foil with about a cup of beef broth then stick it in a 350F oven until it passes the probe test and the IT is close to 200F.  Figure about 1-2 hours in the oven, then at least an hour rest while still wrapped and covered with towels, in a cooler preferably.  It will still be smoky, moist and delicious, just with a softer bark.       

 

pizzim

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• Dec 14, 2014

• #10

Lol, the backup plan is Domino's, The window on the MES is helpful for keeping the door closed. Might not be the best view but it's enough to keep the mind at bay.

 

pizzim

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Nov 21, 2014

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• Dec 14, 2014

• #11

8 hours in

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• pizzim
• Dec 14, 2014

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• pizzim
• Dec 14, 2014

 

Last edited: Dec 14, 2014

themule69

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live north of fort smith arkansas between alma and

• Dec 14, 2014

• #12

Pizzim said:

8 hours in

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• pizzim
• Dec 14, 2014

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• pizzim
• Dec 14, 2014

Click to expand...

Glad to see you can do both

Happy smoken.

David

 

disco

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• Dec 14, 2014

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Looking good.
Disco

 

pizzim

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• Dec 14, 2014

• #14

Made it to 190* at right about 12 hours, rested in the cooler for an hour then sliced it up.

Sadly I forgot to take pictures so I only have pictures of the leftovers.

Good smoke flavor, nice and moist and tender. Looking forward to doing it again.

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• pizzim
• Dec 14, 2014

 

disco

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Pizzim said:

Made it to 190* at right about 12 hours, rested in the cooler for an hour then sliced it up.

Sadly I forgot to take pictures so I only have pictures of the leftovers.

Good smoke flavor, nice and moist and tender. Looking forward to doing it again.

 

Click to expand...

Har! It is hard to remember pictures when you are slicing great food. The leftovers look great.

Disco

 

gary s

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• Dec 16, 2014

• #16

Great job, you did it, Your first Brisket

Gary