First brisket for me

Discussion in 'Beef' started by fisher6688, May 25, 2014.

  1. 10 lb said the packaging. Trimmed some fat off. I am a total newbie to trimming and smoking. I got the smoker up to 275 threw the brisket on. Maintained temps from little below 225 up to 275. Still working on my fire management. The wrangler is small and thick. It can spike quickly and trying to keep a low and slow fire is hard as you can not add too many sticks without making the temps go past 275. Definitely have to babysit the smoker.
     
  2. At two hours
     
  3. At 4 hours and internal temp of 170. At this point I wrap it up In foil
     
  4. Now it is In the oven at 225 wrapped in foil. Didn't want to screw up the cook and get fluctuating temps on the smoker. And I save some wood fuel. It's now 6 hours into the cook and internal of 187
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Just enjoy ! There's another great aspect to a smoker ya have to kinda tend ! :cheers: Thumbs Up
     
    Last edited: May 25, 2014
  6. This is true. and thank you
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Haha, no problem.... What IT ya shootin for ?
     
  8. Also i think i need to hit it with a different rub next time. I see Franklin from Austin TX likes to just use salt and pepper, heavy amounts and create a nice thick black bark. I wonder if i change it up it will create more of a bark. mine seems kind of moist. 
     
  9. Shoot im not sure haha. I am thinking i will start toothpickin around 195, any suggestions?
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yeah, dark brown sugar works well too ! Don't get me wrong, I really like S&P but there's some other ingredients that will really get ya a great bark... Keep in mind when ya foil it's gonna make the bark softer as well....
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That's a good IT to start the toothpick test for sure.... When it's done, don't forget the rest for a couple hours.... May be the most important part of a smoke !
     
  12. How easy should the toothpick or probe be going in and where do i poke? on the thickest part of the flat or in the point or both. should it glide in like sticking into butter or should it have some resistance. 
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Should be little resistance, I always start with the flat & remember once ya pull it for the rest the IT is still gonna climb a few degrees !
     
    fisher6688 likes this.
  14. Thank you for your advice! have a great holiday
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No prob, you as well... Can't wait to see the pics of it sliced !
     
  16. Alright just took it out of oven, poke test pretty good. i had two digitals in there, too bad they are cheap thermometers. one said 189 and one said 196 so i pulled it and put it in the cooler with couple towels on top of it. i will take it out of the cooler in probably 2 or 3 hours
     
  17. talan64

    talan64 Meat Mopper

    Rub for a brisket is really subjective to the pallet of the eater.  I know I do not particularly like sugar/sweet on beef, so when I do my brisket, I hit it with a little thick Worcestershire sauce, then heavy on the pepper, garlic and onion powder (I use little salt due to health reasons).  I like the taste, and with a little hot Q sauce on it, I think it does just fine.

    If you don't mind the sweet on the beef, then any good rub should help.  I know the admin of this site sells a GREAT recipe for his perfected rub.
     
  18. Here's the flat sliced. Now i feel it was a little dry so I dipped it back in its juices for the pic. Maybe next time I will have to pull it quicker. I need a good digital thermo. I'm gonna order a maverick soon.
     
  19. And looks like I need to trim a little more fat off next time haha
     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Did ya smoke fat cap up or down ?? IMHO, I don't trim fat cap much & smoke fat cap up cause IMO, it helps the brisket to self-baste so to speak ! Ya can always trim the fat off before eatin it.
     
    Last edited: May 25, 2014

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