My first smoke.... a 10 lbs brisket.

Discussion in 'Beef' started by 22gunslinger, Nov 9, 2014.

  1. 22gunslinger

    22gunslinger Newbie

    Hey All, this Tuesday I am doing my first smoke. a 10 lbs beef brisket. I have family coming over so it should be pretty awesome, I hope. 

    So here is my plan, any advice would be greatly appreciated. 

    #1. Make a basic rub. 
    • 1/3 Cup Brown Sugar
    • 1/3 Cup Kosher Salt
    • 1/3 Cup Paprika 
    • 1/3 Cup Chili Powder 
    • 1/3 Cup Black Pepper 
    #2. Brisket Prep (Monday around 0600)
    • Rinse Brisket, trim fat cap to 1/4 inch, score the fat cap and apply the rub, lots a rub, I want a good crust.
    • Wrap in plastic wrap and refrigerate. 
    #3. Into the Smoker! (Tuesday around 0100 hours)
    • Pull out brisket, unwrap and let it sit for about 40 minutes. 
    • Prep my MES 30 smoker. 240 degrees with Mesquite chips / pellets (if I can find a Amazen Pellet Smoker by then, if not, its going to be a long night).
    • Dinner is at 7, Brisket in the smoker by 0200, assuming a 15 hour smoke, out by 1700. Then in the cooler all wrapped up.
    #4. Probe the Meat! (around 0700 hours - 5 hours into the smoke)
    • When I wake up, check on Brisket, and insert prob thermometer. 
    #5. It's done when it's done. 
    • Hopefully it's done before 1900 hours. But if it is done before dinner time, pull it out, double wrap in foil and toss it in the cooler, all wrapped up and ready to go. 
    Anyway, that's my plan, there are many like it, but this one is mine. :)

    Any thoughts? 

    Thanks!

    Cliff
     
    Last edited: Nov 9, 2014
  2. 22gunslinger

    22gunslinger Newbie


    Rub ready to go. Changed up the recipie a little though.

    1 c brown sugar.
    2/3 c Chili Powder
    2/3 c Kosher Salt
    2/3 c Paprika
    2/3 c Pepper
     
    Last edited: Nov 9, 2014
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Gunslinger , that's a gutsy bit of doing there, IMHO , I would have started with a cheap meat and not take the chance of 'Jading' yourself when  it comes out not being to your liking.

    However, as you said , you have the Brisket so... we'll be watching . Everything looks OK , so gather a lot of 'Patience' , and don't let the 'stall' make you do anything drastic like up the temp.

    Any problems and we'll be [​IMG]right here. Well some of us , maybe . I hope. [​IMG]

    Have fun and . . .
     
  4. 22gunslinger

    22gunslinger Newbie

    Yea, I have been researching this for a couple of weeks now so I am quite confident that I can pull this off. I will post regular updates though. That way the experienced smokers on here will be able to guide me if they see something amiss. 

    Oh, good news too... I was able to pick up a AMNPS today and some Bourbon pellets. 

    Nom Nom Nom. 
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Still waiting on Q-view
     
  6. 22gunslinger

    22gunslinger Newbie

    In the package.


    Pre trim.



    Wife took a pick of me trimming.


    #


    Mmm.... Mustard...


    Rubbing my meat... ;-)


    Wrapped up...


    Time to chill...


    Now tonight I will prep my smoker and put the brisket in around 0200 hours.
     
    Last edited: Nov 10, 2014
  7. Following
     
  8. smokeymoake

    smokeymoake Meat Mopper

    Pulled up a chair
     
  9. concordeer

    concordeer Smoke Blower

    Looks good so far. Just remember that the stall can seem to take forever. The temp may rise consistantly and flatline for a few hours and then shoot right up to 200 or 205. (I always cook brisket to 205, which is about the temp the tooth pick will slide right in.) Be sure to keep any finished juice to dip the slices in. That stuff is packed with flavor. 
     
  10. 22gunslinger

    22gunslinger Newbie

    So I've read a lot that the MES runs hot. By almost 20 degrees. I should be concerned about this right?

    Mine even comes with a probe thermometer. Should I not trust that either?
     
    Last edited: Nov 10, 2014
  11. concordeer

    concordeer Smoke Blower

    You can always boil test the prob to gauge how accurate it is. Personally, I wouldn't worry much. I'd rather be 20 degrees warmer rather than cooler. Although, some of the veterans on here may disagree.
     
    22gunslinger likes this.
  12. 22gunslinger

    22gunslinger Newbie

    Alright people. It's 0100 hours pacific time and I'm up! The brisket is out the fridge and resting on the counter. My smoker is set and my AMNPS is lit and preparing to smoke.





    Alright. It's in the smoker and going. I'll update when I wake up in the morning. Good night!
     
  13. 22gunslinger

    22gunslinger Newbie

    Good morning! 0600 here on the west coast and I woke up to a couple of concerns.

    First, after testing I notice that my MES was running 10-20 degrees hot, so I set my temp to 230 hoping I'd get something closer to 240. When I checked it after waking up I noticed holding steady at 230, so I increased it to 240.

    Second, and much more concerning, my AMNPS apprard to have gone out at some point. Not sure why, but it did. I now have chips in it and it's smoking nicely.

    I checked the temp. 168 after 4 hours.

     
    Last edited: Nov 11, 2014
  14. Lookin good
     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looking great! Brave man to do brisket on your first smoke! I still can't get it right. I'll be watching this one for sure!
     
  16. smokeymoake

    smokeymoake Meat Mopper

    Getting there. Looking good. Don't fear the Brisket.
     
  17. bruno994

    bruno994 Master of the Pit

    Looks great so far.  Once she reaches 200 IT, just start checking for tenderness with a toothpick (round is preferred) then every 3 to 4 degrees of IT after that.  Once the pick slides in with little to no resistance, she's done.  The rest of your plan sounds right on the money, wrap and rest, then enjoy.  

    Solid mix on the rub and good call with the additional brown sugar, with the amounts of chili and paprika in there, you might very well need the added sweet.  My standard Texas style rub is the following:

    5 parts kosher salt

    5 parts brown sugar

    4 parts black pepper

    2 parts garlic powder

    2 parts onion powder

    1 part cumin

    1 part cayenne

    1 part chili powder

    1 part paprika

    It seems complex, but it's really not, pretty much a solid, Texas style rub, but for even more simplicity, just go half black pepper, half kosher salt...which is basically the base for my rub, with some highlights provided by the other spices.  

    Keep us updated!
     
  18. mike w

    mike w Smoking Fanatic

    Looks good, looking forward to the money shot!
     
  19. 22gunslinger

    22gunslinger Newbie

    7 hours, 15 minutes into the smoke and the IT is 187.7
     
  20. 22gunslinger

    22gunslinger Newbie

    8 hours into the smoke. IT @ 190.7.

    I really want to open it and take a peek! Lol
     
    Last edited: Nov 11, 2014

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