Finally did my first brisket, so glad this forum exists

Discussion in 'Beef' started by weathertom, Jul 20, 2014.

  1. I've done ribs, pork shoulder, and chicken in my MES, but had not yet attempted a brisket, until yesterday. I read through the few cookbooks I have, and spent quite a bit of time reading various posts on here to get an idea of what would work best for my first attempt. I think the research paid off, since it came out pretty darn well. It was around 7.5 lb, and took 11 hours or so to get to 190 degrees with the smoker running at 230 degrees. I wrapped it in foil after about 7 hours, and let it rest wrapped in towels in a cooler for about an hour and a half after it was done. It came out very tender, although I think I'll need to read and look at more posts regarding how to properly separate and cut the flat vs point (I don't think I screwed anything up, but wound up breaking it up into more pieces than needed :) ). Although tender, some pieces were a little less juicy than ideal, so I'll need to do more research (and, better yet, testing) to work on that. I wish I'd taken a photo after slicing, but was too eager to eat. But, here's how it looked just prior to slicing.

    boxcardriver likes this.
  2. Looks good from here [​IMG]
    allsmokedout likes this.
  3. Great color on that Brisket!!!!

  4. sunman76

    sunman76 Master of the Pit

    Looks good!
  5. heubrewer

    heubrewer Meat Mopper

    Very Nicely done. The MES is so easy to use, you almost feel guilty....nah strike that last part :biggrin:
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great I STILL have to try one. 

    A full smoker is a happy smoker

  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Outside looks perfect; let's see some sliced pics.
  8. grillmonkey

    grillmonkey Smoking Fanatic

    I haven't done one yet. Let me know what you figure out on the "less juicy" deal. If looks alone made the brisket, it would have been perfect.

    You could have taken that exact same picture you used for your avatar at Black Rock Mountain in N. Georgia.
    Last edited: Jul 25, 2014
  9. crscopenhagen

    crscopenhagen Newbie

    This was my first attempt of a brisket on my Chargriller Trio. Can't wait!
  10. geerock

    geerock Master of the Pit SMF Premier Member

    Couple of things on the moisture..... the flat may dry out where the point may not. Try to monitor the IT of both parts of the brisket, especially in the mes where you have a hotter chamber on the right side. An injection of some beef broth will help and while you're smoking it put a pan under it to catch the drippings and add that, or other foiling juice to the foil for the wrap and rest. And, as long as she's wrapped good and tight, don't worry about letting it stay in the cooler for 2 hours or more. A lot of the brisket magic happens during the rest.
  11. radio

    radio Smoking Fanatic

    Looks like a delicious first brisket to me!  I remember my first attempts at smoking Brisket in the mid 80's on a gas grill.  Couldn't afford a decent smoker back then, so improvised with what I had.  they always came out looking like a meteorite, but they tasted good:)
  12. frosty

    frosty Master of the Pit

    Looks like absolute success on the 1st attempt!  You'll be teaching the rest of us how to do brisket soon.

    Congratulations and good luck on your future smokes.

    [​IMG]  [​IMG]
  13. allsmokedout

    allsmokedout Newbie

    Why did you put it in a cooler for an hour and a half? Did you remove the membrane prior to seasoning it? It looks really good! I think your first attempt was awesome!!!

    What's next for you? I'm struggling with a turkey. It was just really dry I gotta figure that one out!  Any thoughts?
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    He put it in the cooler for the rest ! Very important step.... Try Tips Slaughterhouse Brine for your bird ! Makes them real tender & juicy ! Thumbs Up
  15. allsmokedout

    allsmokedout Newbie

    I let my rest on the counter. I was curious on placing it in a cooler does it make a difference if you cool it down?
  16. allsmokedout

    allsmokedout Newbie

    Thanks for the tip on the bird!!!
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No prob. The cooler with foil & towels will allow ya to keep it warm for 5+ hrs.... Counter works to though if eating it sooner ! I just like to rest mine personally for at least 2
  18. knifebld

    knifebld Smoking Fanatic

    Nice job Tom! Any sliced pics??

    My last packer, the point just slid right off the flat....never needed a knife. :) Made some burnt ends that where to die for from it!

    Brisket is a great smoke to have Under your belt! Cheers
  19. crscopenhagen

    crscopenhagen Newbie

    +1 WaterinHole, Brine is the Key. At least it was when i smoked about 300 chicken halves for a fund raiser many moon ago. Anyone ever do a Pork Loin or Tri-Tip? 
  20. crscopenhagen

    crscopenhagen Newbie

    Looked Great Man! I pulled the one i did off at 200 internal and smoked at 250, I did a 14+ pounder and after trim it was about 12 pounds. I could have trimmed a bit more in hind sight. Also next one i do I will get a better grade. The point on the one i did was just too fatty, I diced it up and added some leftover chunks from the flat and made sandwiches. It still made some real good eating!

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