Ye Ole Brisket (My First Attempt...Ever!) 7/15/12

cdm1082

Newbie

Original poster

Jul 6, 2012

12

10

Harford County, MD.

• Jul 15, 2012

• #1

Woke up at 3am to get things ready. Took my packer out the fridge that I had been marinating with beef broth and apple juice for 24 hours.  Patted dry and then sprayed a little apple juice on top and applied my rub.  Been almost 2 hours now and the smoker is just about ready to hit 225. 

Took a few photos of my setup and my meat. 

5:30am - Brisket will hit the smoker!

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Jul 15, 2012

• #2

 

 

cdm1082

Newbie

Original poster

Thread starter

Jul 6, 2012

12

10

Harford County, MD.

• Jul 15, 2012

• #3

Update:

Smoker holds at 215 for about 45min and slowly goes down to 200 by the hour mark.
Been adding 15-20 brickets from the charcosl chimney every hour along with a handful of wood chips.

I have a probe in a potato giving me that reading.
Also have a thermo on the lid reading about 75 degrees higher then the probe.
Does that sound right?

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Jul 15, 2012

• #4

 

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Jul 15, 2012

• #5

CDM1082 said:

Update:

Smoker holds at 215 for about 45min and slowly goes down to 200 by the hour mark.
Been adding 15-20 brickets from the charcosl chimney every hour along with a handful of wood chips.

I have a probe in a potato giving me that reading.
Also have a thermo on the lid reading about 75 degrees higher then the probe.
Does that sound right?

Click to expand...

lid thermo will be way off  , go by the probe in the potato. 

 

cdm1082

Newbie

Original poster

Thread starter

Jul 6, 2012

12

10

Harford County, MD.

• Jul 15, 2012

• #6

Ended up smoking it for 13hours. Didn't have time to let it rest for a few hours before serving.  I guess I should of started at 12 instead of 5am.  

The flat was great but the point was a little tough but still good in my book.  Everyone was happy with and it was a success.

 

mattu1665

Fire Starter

Aug 31, 2011

45

10

Miflord, MI

• Jul 15, 2012

• #7

Looks like good eats to me. I haven't tackled a brisket yet but that's coming up soon.

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Jul 15, 2012

• #8

Nice !

 

cabrego

Smoke Blower

Jun 25, 2012

95

13

McAllen, Tx

• Jul 16, 2012

• #9

good looking smoke ring! Looks good for a first try.  It is difficult to get that flat nice and juicy.  I just did one and the flat was OK but not super moist.  I am still chasing that part of the brisket.

 

shinny

Smoking Fanatic

Feb 8, 2012

311

50

Harford County, Maryland

• Jul 16, 2012

• #10

Looks great with a nice smoke ring

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jul 16, 2012

• #11

Looks good! 

 I've only done 1 so far and it was pretty good. Will take the flat off the smoker at 175*-180* so it's not close to falling apart when slicing.

 

startedsmokin

Smoke Blower

Jul 15, 2012

81

10

Carmel, Indiana

• Jul 16, 2012

• #12

Beautiful cut of meat.  I'm still trying to master the simple stuff

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Jul 16, 2012

• #13

Solid looking brisket.  The point is better suited for either burnt ends of chopped beef.  I kind of do a mix with the point.  I cube the good hearty pieces with some bark on them, while I chop the smaller pieces and throw them all back into a foil pan with some sauce, rub and drippings from the brisket, either in the oven or pit for a couple more hours to keep breaking down the fat in the point.  My wife rarely touches my sliced brisket, but devours the burnt ends / chopped mix.