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My first Brisket attempt, advice please

post #1 of 21
Thread Starter 

Hi All,

I'm going to do my first brisket for father's day. I have a 6 pounder I plan on rubbing with garlic, salt and pepper. I plan on 215-220 degrees. When I wrap it at 165, should it be wrapped tightly or is a foil pan covered with foil okay? If I read all of the threads correctly, I should smoke until 200 IT. for slicing, but what type of wood would you suggest?


post #2 of 21

I personally use a foil pan covered in foil sheets because I like to make some "juice" and throw in some veggies.  I foil it at 165-175, whenever I catch it and remove it for resting around 200 or whenever a toothpick or thermometer probe feels tender sliding in.  A lot of people here like Chef Jimmy's Au Jus in the pan.  Beef absorbs flavors from the smoke very well so its mostly whatever smoke-flavor you prefer.  I think the earthy flavor of oak goes well with beef but some people I've had over said it was a bit strong for them.

post #3 of 21

My first and only brisket I did but didn't foil it. I also made Chef Jimmy's Au Jus with it and that my friend was outstanding. We've agreed here that for us 200* internal temp was a bit too much for our slices, so next time I will only take it to 180-185* and then let it rest knowing it will go up in temperature a few more degrees.


Mesquite and hickory are pretty strong woods, I used hickory and Jack Daniels Oak Barrel Chips. 


Don't forget the q view!

post #4 of 21

I like Mesquite because it is traditional with brisket but it is a strong flavor if you use too much.  One or two fist sized chunks are enough IMHO.

post #5 of 21

I'm going to be doing my first brisket, first anything actually, tomorrow, I rubbed it with paprika, onion powder, garlic powder, brown sugar, salt, and pepper. It was one I just found on google, had no clue really what to do it in so I figured I'd give that a go. I plan on not foiling and am using hickory wood. I'll let you know how it goes! 



post #6 of 21
I smoked a 16 pounder last Christmas Eve for 24 hours at 225 with a shirt period turned down to180 degrees while I slept for 3 or 4 hours. Wrapped it in foil then a beach towel then stuffed into my lunchbox with more towel to rest for 2 more hours. Opened it up to cut and it was still steaming and the absolute best brisket I have ever eaten, same for everyone else in attendance.

Sent from my iPhone using Tapatalk
Edited by SparkyPyro - 6/26/12 at 6:54pm
post #7 of 21
Thread Starter 

Ok...sorry I forgot to take before pics. It's been in for 5 hours, stalled at 143* for almost 2 hours. It looked moist when I checked the water level and sprayed it. I'll try to add pics next time I check it

post #8 of 21

what wood did you go with?

I like pecan for brisket--strong enough to get your attention, but not so strong as to be overwhelming...

post #9 of 21

I will also suggest 175-185* IT for slicing.

post #10 of 21
Thread Starter 

I used a very small piece of mesquite.


I'm hoping to pull it around 185, but it won't get above 165 now. Second stall? As soon as I foiled it, I put it back in and it dropped 2 degrees which didn't concern me because I used Beef broth that came from the fridge. It's been sitting at 165 now for almost an hour.

post #11 of 21
Thread Starter 

I did it again....forgot to take pics. sorry

post #12 of 21
Thread Starter 

Finally...185*, pulled, wrapped in a towel and in the cooler for an hour. I'll post pics after I slice it. If I remember

post #13 of 21
Thread Starter 



Here's my Q-view after slicing it. Small smoke ring and big flavor.


post #14 of 21

Looks good you sure that was your first brisket?

post #15 of 21

looks good from here

post #16 of 21

nice job...i'm trying to find me some time to do one.  how long did it take in total?




post #17 of 21
Thread Starter 

It took 10 hours including rest time in the cooler

post #18 of 21
Hey Shinny,

Fellow Harford County'er here. Looked like a nice brisket you smoked.
Was wondering where you purchased your meat? I checked out Redners but the selection was pretty slim.
Didn't see any brisket or even short ribs. Might check out Walmart next.

I also am looking for a 6-8lb brisket since I'm only feeding 4 people and don't need a 14lb brisket for that.
post #19 of 21
Thread Starter 
I got it at BJ's. I get all my meat there. It's cheaper than the stores around us. I haven't tried Walmart yet
post #20 of 21
How much was that 6lb from there?
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