My first brisket

Discussion in 'Beef' started by vandaman85, May 3, 2013.

  1. Hi everyone

    Tomorrow is the day im going to attempt my first brisket. Ive got my family here to visit so the pressure is on. I also have a couple of racks of baby backs to do as well.

    Here is the brisket.

    Im just going to apply a basic rub to this and fridge it for the evening. is there anything else you would suggest that i do with this?

    i will post lots of photos as i go along.

    Thanks for looking

  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks good so far, Wayne!  I like to keep it simple with brisket too.  I usually do a simple SPOG rub.  Sometimes I inject the meat with a beef broth/worchestershire mix, sometimes I don't.  They turn out great either way.  I'm sure either way your family's gonna love it!

    Good luck, and be sure to let us know how it goes!

  3. thank you :) 

    Here is the brisket after i applied the rub so im going to wrap it in cling film and put it in the fridge overnight.

  4. megt123

    megt123 Smoke Blower

    Why are you warapping it?
  5. Welcome to the group. i bet it will be a great brisket.

    happy smoken.

  6. im wrapping it because i have seen many threads on here and many videos on youtube about smoking briskets and most people seem to wrap it and fridge it overnight so it sweats in the fridge, so for my first time i thought i would try that method.

    Ive just put it on the smoker and its 3:20 am here so im gonna get my head down for a few hours and check it shortly. im so nervous about it but excited at the same time.
  7. Good luck with the brisket.  I have yet to tackle one of those.  I'm really excited about trying one.  Will be waiting to see how yours turns out.
  8. Vandaman don't worry it will be great. just watch your temps and the meat will do the rest. remember to post pics.

    happy smoken.

  9. Update? I got my first one going as well, hope it turns out great
  10. Great looking brisket, now of course we demand pics :)

  11. [​IMG]  what he said.[​IMG]

    happy smoken.

  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Guess I'm a little late to give suggestions, but PATIENCE is going to be your friend as you do the brisket. Let it stay in the Smoker (door closed) as much as possible , and take it to 200*F in the Point (IMT) , The Flat will most likely slice easily now and you can cube and re-season the chunks for another hour of Smoke and you've got great Burnt Ends .

    I don't wrap my meat in foil as it cooks , but you may if wanted (after it reaches 165* IMT) and finish it to 200*F in the foil.

    I reiterate , PATIENCE is your friend. Don't rush the time, it will get there I promise .

    I usually guesstimate 1.5hrs./lb. @ 225*F cooking temp. i.e.-an 8lb. Brisket will probably take 12hrs.(depending on fatcap and marbling ). Get one of those British  'Thermopens' to keep track of the temps. [​IMG]

    AS always , have fun and ...
  13. Hi guys

    I did the brisket today but i got called into work so had to get my uncle to keep tabs on it for me, So i didnt get to take loads of pics.

    When i got back it had been taken but way way too early and it was tough and dry. I wrapped it in foil and finished it in the oven and it turned out ok but to be honest im really disappointed with it and annoyed that i got called into work and couldn't take more pics etc. Fortunately i have 2 more briskets in the fridge so i will be doing another on on monday and i will post a new thread.

    Anyway here is the brisket after i saved it in the oven.

    Thanks for looking and sorry i couldnt make this thread more interesting.

  14. kryinggame

    kryinggame Smoking Fanatic

    Dont beat yourself up. Brisket is without a doubt the most difficult meat to smoke. I've been smoking for years and I still have not produced a superior (or what I consider superiour) brisket. Keep at it, do[t give up.
  15. Nice smoke ring!
  16. color is good. practice makes perfect or more meat.

    happy smoken.

  17. X2

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