First Whole Brisket

[vetmp]

Hey all,

I'm in the process of cooking my first whole brisket (13.56lbs) and after just over 6 hours I am at 168*. Do I pull it or do I wrap it and let it cook longer? What temp should I be targeting? I don't want to overcook it and want to do it justice. Any advice would be greatly appreciated.....

 

[vetmp]

Decided to go ahead and wrap it and shoot for 180-190* before I pull it....hope I made the right decision.....

 

[seenred]

Hi Michael.

Nothing wrong with foil wrapping it.  Your target temp should be around 190*-200*.  The best way to tell when its done is the toothpick test.  When the IT reaches around 190*, poke it periodically in several places with a toothpick.  When the toothpick glides in and out like butter, its done!  Its best to let it rest for at least an hour after it comes off the cooker.  Wrap it in an old towel or blanket and put it in a cooler.  A warm oven will work too.

Good luck!  Be sure to show and tell how it turns out!

Red

 

[oldschoolbbq]

Vetmp,welcome. Here's MHO of the process. I will take the Brisket and just before placing it into the smoker and start the cook. I pre-heat the Smoker to 250*F and when the smoke is light and I place the meat  in the chamber. Once in , I trust my thermometer and track it to 165*F ( if you want to wrap in foil- - - I don't and get great results). If you decide to do it my way, muster up your Patience and get ready for a long stall . Don't get anxious and crank the heat up, just get another drink and ride it out, you'll thank me later.

A brisket probed(place in the center of the mass of meat...

brisket cook 5-17-12 018.JPG

• oldschoolbbq
• Jul 2, 2012

FOOD I HAVE COOKED - ANYTHING 015.JPG

• oldschoolbbq
• Apr 7, 2013

 Here the Point felloff as I removed it from the Smoker...

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• oldschoolbbq
• May 16, 2012

 It plates up nice too...

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• oldschoolbbq
• Oct 1, 2012

   I do all Packers and do several at time, big s,oker,so might as well use the BTU's.

Have fun this Holiday and remember our Heros. . .

 

[vetmp]

So I took the advice of y'all and went a little further with my brisket. Was a little nervous since it was my first whole brisket but here we go....pics!!!!

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• vetmp
• May 26, 2013

Pre trim brisket. I went to Wal-mart and got this 13.56lb brisket for $2.79/lb

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• vetmp
• May 26, 2013

Trimmed some of the fat cap off to thin it out a bit and cut down on the fat in my finished product....

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• vetmp
• May 26, 2013

Rubbed up.....

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• vetmp
• May 26, 2013

Sliced up......and for the finish.....

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• vetmp
• May 26, 2013

I nailed this cut. It came out tender and juicy. I went to an IT of 190* and it came out beautiful. Couldn't beg for a nicer finish. Let me know what y'all think and if you have any advice, I'll put it towards my next brisket which is going to be the end of June.....

 

[geerock]

It looks great! How long did you let it rest?

 

[vetmp]

I let it rest for an hour and a half. Was still hot when I cut it. I don't have a cooler that I could have put it in so I put it on the cutting board and put a bath towel over it to slow the cooling.

 

[geerock]

Looks like you hit it just about right! Nice job.