Help Me Please!!! 1st timer on a Brisket

[bignick]

I have my fair share of successful smokes on ribs, butts, chicken, turkey, tenderloins, fatties, ABTs, poodles ....okay not poodles, but I was tempted once :). I have yet to take on a brisket. A friend of mine, knowing my passion for smoking...and having sampled some of the results, asked me if I would smoke a brisket for their family gathering tomorrow. With the spontaneous thought of the smoker fired up and beer on ice, I said, "Sure, buddy!" How hard can it be? I'll cruise over to the beef stickys and nail it, no problem. But wait....there are so many techniques!

I went to Sam's and picked up a 8.3 brisket. Now, I am a little intimidated. The thought of my first run brisket being the main course at my friends family birthday gathering is quite unsettling. A movie scene comes to mind...Christmas Vacation when they are eating the dried out turkey. "Save the neck for me, Clark!" I don't want to serve shoe leather. So, any advice would be nice.

It is to be ready by 5pm Sunday. I am for sure going to start it tonight. I have a Brinkmann SNP and a MES that I think will tag team this slab o' beef. I will start it in the SNP with some lump, mesquite, and hickory. Probably move it to the MES overnight while I am sleeping so that I know the temps stay steady.

So, slice against the grain, right? I see the toothpick trick, which I will try. I have an electric knife.

Thanks "Blokes"

 

[forluvofsmoke]

If you want tender & juicy brisket, this is what I've done with repeatable results...pulled flat, believe it or not (instead of sliced), and burnt ends/fingers...incredibly good sammie from the pulled flat, btw.

http://smokingmeatforums.com/forums/...ad.php?t=91225

Eric

 

[fourthwind]

Looks like you got the right idea. At 8 pounds it sounds like you just got a Flat. Yes, cut against the grain. Never needed to do the toothpick trick. The grain always goes the length of the flat. Just smoke it at about 230 to 250 until it gets to 165 to 170 then put it into foil with some mop or other juice. Take to 185 to 195 for slicing. 200 to 205 for pulling. Personally if I am looking for pulled meat I use a chucky. If your going to move the brisket from the SNP then you might as well put it into an oven, and save wear and tear on the MES. Personally I would just do the Brisket in the MES from start to finish. I only add wood for smoke until the meat is up to 140.. After that your just increasing your chances of creosote. Good Luck!

 

[bignick]

Who in their right mind brags about their failures? It's me, my friends, read on.

Short and sweet...

Left the pit for a few hours after adding mounds of lump thinking it would probably get too hot while I was gone. I get home from this "party" that I was forced into, and my coals are completely cold. I mean that I literally picked them up with my bare mittens and put them into the chimney to re-light my fire. Might as well crack open another beer, right? After hearing "come to bed hunty" about 83 times, IT HAPPENED.

???$$$???$$$ Maybe this will be my first "all night smoke" $$$???$$$???$$$

Not only am I smokin, I am rambling on to you reader. It's 2:12 am. What are you doing?

I forgot to mention that I just went to Wal-Mart because I ran out of charcoal. Whoa. The in-bred neanderthals hang out at Wal-mart after midnight. ZZZoinks? RaaaRoow Shaggy!

 

[forluvofsmoke]

Oooooooh man, cold fire SUX deluxe!!!!

I was just checkin' in, while I'm having a late-night snack...1:40 am here.

Hang in there brother...I've never had a brisket smoke run for less than...hmmm...maybe 14-15 hours (when everything goes well, that is) with a trimmed and separated packer...used to do 'em that way quite a bit, and this past winter I fell back into doing full packers...quite a long smoke, but holy crap is it good eating!

Don't sweat the rambling. Besides, it's part of the experience...I know how the long smokes can be...you do anything and everything to keep things interesting so you don't fall asleep at a critical moment...I keep progressive qview rolling every few hours on my all-nighters...helps keep things more interesting for myself and others who wish to follow along.

Stay with it bro, it'll make for part of a sweet meal when it's done!

Eric