My first brisket

Discussion in 'Beef' started by pizzim, Dec 14, 2014.

  1. pizzim

    pizzim Newbie

    Well things got started yesterday on this. My first brisket, a packer a little over 13 pounds. I only did a slight amount of trimming mainly just what was flopping around while I was applying the rub. Aiming to have this thing for dinner tonight so it went on a little before 4:30 so we'lol see how this turns out.

     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    What temp are you using in your smoker?  Just a timing question. 
     
  3. pizzim

    pizzim Newbie

    230*
     
  4. bear55

    bear55 Master of the Pit

    I always figure one hour per pound plus two hours @235.  I always wrap my briskets in foil at 165, this serves to help speed the cook some.  Pull at 195-197 then into a cooler for at least an hour.  Good luck.
     
    Last edited: Dec 14, 2014
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Looks good ,have a great smoke !
     
  6. Looks good so far. I think your going to have to kick the temp up if you want it done for dinner tonight. At 230 figure 2 hours per pound.

    Happy smoken.

    David
     
  7. pizzim

    pizzim Newbie

    Rolling past the 6th hour and the probe in the point says were at 144* and it seems to still be climbing pretty steady
     
  8. You should be headed into the stall soon. Be patient and keep the door closed.

    Happy smoken.

    David
     
  9. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    230F on a 13 lb brisket.  Temps climb fast initially then slow to a crawl, even after the stall.  It isn't unusual to have a couple more shorter stalls after the first long one.  Those chuck cuts of beef can be finicky.

    Have a backup plan if people are depending on you for dinner.  You can always double wrap the brisket in HD aluminum foil with about a cup of beef broth then stick it in a 350F oven until it passes the probe test and the IT is close to 200F.  Figure about 1-2 hours in the oven, then at least an hour rest while still wrapped and covered with towels, in a cooler preferably.  It will still be smoky, moist and delicious, just with a softer bark.       
     
  10. pizzim

    pizzim Newbie

    Lol, the backup plan is Domino's, The window on the MES is helpful for keeping the door closed. Might not be the best view but it's enough to keep the mind at bay.
     
  11. pizzim

    pizzim Newbie

    8 hours in
     
    Last edited: Dec 14, 2014
  12. [​IMG]Glad to see you can do both

    Happy smoken.

    David
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looking good.
    Disco
     
  14. pizzim

    pizzim Newbie

    Made it to 190* at right about 12 hours, rested in the cooler for an hour then sliced it up.

    Sadly I forgot to take pictures so I only have pictures of the leftovers.

    Good smoke flavor, nice and moist and tender. Looking forward to doing it again.

     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! It is hard to remember pictures when you are slicing great food. The leftovers look great.

    Disco
     
  16. Great job, you did it, Your first Brisket

    Gary
     

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