My first brisket is now on the smoker... w/pics!

Discussion in 'Beef' started by letthemeatrest, Jul 24, 2015.

  1. Started my first brisket today... 

    My plan is to keep the smoker at 250 degrees, using only Oak (first time trying oak as well), will be wrapping it in foil once the outside looks nice

    Seasoned over night with salt and pepper, garlic & onion, and a little bit of paparika

    Here are some pictures of the progress:

    Letting the meat come to room temp..


    Brushed the meat side with some olive oil right before putting it onto the smoker


    Trying fat side up!


    its a MIRACLE!! all the thermo's are aligned some how..... WTFFFFFFFFFFFFF

     
    Last edited: Jul 24, 2015
  2. Nice ,  Looking good,   Oak is a great wood for brisket, Don't open the lid too much, be patient, take your time and you will have a great brisket

    Gary
     
  3. Thanks gary! its 9lb's.. im going to let it ride untouched for the next 4-5 hours.. its been on for 1 hour and 15 min so far
     
  4. I'll be watching

    Gary
     
  5. while we're waiting, I found some pics of wings on my camera that me and my little brother made last week on the smoker

    If i remember correctly, we smoked them naked, turned them frequently for evenness, and then tossed them in sauce. The skin was just bite through and not crispy but it was still very tasty.


     
  6. good luck on that brisky and those wings look very tasty 
     
  7. mummel

    mummel Master of the Pit

    Great Q View.  Keep us posted.
     
  8. Nice looking wings

    Gary
     
  9. twoalpha

    twoalpha Smoking Fanatic

    Good start on the brisket and those wings sure look good.
     
  10. Its been 5 hours and I just wrapped the brisket in foil.. the bark looks amazing right now but i couldn't get a picture. Had to work fast.

    Inserted the prob and its at 174 degrees right now.. seems like its cooking pretty fast!

    Brisket felt super tough when i picked it up but i'm guessing that's because it hasn't hit that magical temp where the tough part starts breaking down?
     
    Last edited: Jul 24, 2015
  11. Also when i was messing with the wood chunks earlier i created an opening in the charcoal pile that caused the temperatures to creep up to 290's quickly..  i adjusted the intake vents and its slowly coming down now.. i'm hoping it this won't affect the outcome that bad, what do you guys think? temp is 270 now and coming down slowly back into range. 
     
  12. Probably be alright just probe that thing once it gets to 185-190 until no resistance and let it rest.
     
  13. I usually figure 10 -12 hours  on average  Be Patient !!!

    Gary
     
  14. welp guys here it is... pulled it at 199*, probe was going in easily but as easy as when i made pulled pork

    i let the steam go off of it for a little bit then wrapped the foil back up.. i wanted to transfer it to a new piece of foil so that it wasn't just sitting in its own juices but it was too hot and awkward for me to pick it up.

    going to let it rest for 2 hours and then see how it came out **crossing fingers**

    started at 10:15am and finished at 5:25pm so 7 hrs and 10 mins total cook time for an 9lb brisket.. it did seem like it was kinda thin so this might be why it cooked faster than expected

     
    Last edited: Jul 24, 2015
  15. Man That looks good !!   Nice Job,   You do know you have to send out samples 

    Gary
     
    Last edited: Jul 24, 2015
  16. b-one

    b-one Smoking Guru OTBS Member

    Can't wait to see some sliced shots,if you don't eat it whole! Great looking brisky!!
     
  17. b-one

    b-one Smoking Guru OTBS Member

    Can't wait to see some sliced shots,if you don't eat it whole! Great looking brisky!!
     
  18. b-one

    b-one Smoking Guru OTBS Member

    Can't wait to see some sliced shots,if you don't eat it whole! Great looking brisky!!
     
  19. joopster

    joopster Smoking Fanatic

    You can say that again b-one!
     
  20. b-one

    b-one Smoking Guru OTBS Member

    Don't tempt me, stupid iPad! What's a little post padding between friends?
     

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