So I did my very first brisket. Of course I heard all the horror stories about how its one of the hardest meats to smoke, yadda yadda.
Anyway went to my local butcher and asked for the smallest, lowest grade brisket I could find. If I screwed it up I didn't want it to be much of a waste. So I found about a 9 lb brisket, with good color. I did my research and it seems the mantra is "you don't learn how to trim brisket on the first go, its all about experience", and I will repeat that again, because it was true for me.
I was too worried about taking too much fat off.
Anyway so after the trimming, I put a true Texas brisket rub on. I let the rub sit on for about 5 or 6 hours and definitely coated heavily.
I use a 22.5 WSM, and did an overnight smoke. I used hickory charcoal and got around 225 - 240 for the duration of the smoke. After 5 hours, I did a flip from fat cap down to up. Got the internal temp up to 197 and took it out, wrapped in foil and let sit for an hour.
I did a slice down the middle and here was the result....
Then made some slices for sandwiches later....and another shot...
.
So after my first brisket here was my own observations:
- Bark was perfect, and gave a great flavor.
- Smoke ring was definitely present however depth of ring was not what I had hoped for.
- Middle of brisket was a bit on the dry side, however the juice from drippings definitely put it over the top.
- General flavor or brisket is what I wanted, a Texas style rub with a good seasoning of pepper and spice.
Things I will do the second time around:
- I will definitely cut more fat from the brisket, as well as sharpen up on my serving skills (no pun intended)
- I will inject the brisket next time, probably something with a beef broth, maybe some spices, something to not over power the beef, but keep it most.
- I don't know if I should have keep the rub on the brisket for longer than 4 or 5 hours, but such a dense piece of meat, obviously it will only get you so far.
I've been smoking for almost 3 years now, and never have done a brisket, I think the experience I had with other meats definitely helped. Any suggestions or things you do that you think you help I will try to incorporate. Thanks gents!!
Anyway went to my local butcher and asked for the smallest, lowest grade brisket I could find. If I screwed it up I didn't want it to be much of a waste. So I found about a 9 lb brisket, with good color. I did my research and it seems the mantra is "you don't learn how to trim brisket on the first go, its all about experience", and I will repeat that again, because it was true for me.
I was too worried about taking too much fat off.
Anyway so after the trimming, I put a true Texas brisket rub on. I let the rub sit on for about 5 or 6 hours and definitely coated heavily.
I use a 22.5 WSM, and did an overnight smoke. I used hickory charcoal and got around 225 - 240 for the duration of the smoke. After 5 hours, I did a flip from fat cap down to up. Got the internal temp up to 197 and took it out, wrapped in foil and let sit for an hour.
I did a slice down the middle and here was the result....
Then made some slices for sandwiches later....and another shot...
.
So after my first brisket here was my own observations:
- Bark was perfect, and gave a great flavor.
- Smoke ring was definitely present however depth of ring was not what I had hoped for.
- Middle of brisket was a bit on the dry side, however the juice from drippings definitely put it over the top.
- General flavor or brisket is what I wanted, a Texas style rub with a good seasoning of pepper and spice.
Things I will do the second time around:
- I will definitely cut more fat from the brisket, as well as sharpen up on my serving skills (no pun intended)
- I will inject the brisket next time, probably something with a beef broth, maybe some spices, something to not over power the beef, but keep it most.
- I don't know if I should have keep the rub on the brisket for longer than 4 or 5 hours, but such a dense piece of meat, obviously it will only get you so far.
I've been smoking for almost 3 years now, and never have done a brisket, I think the experience I had with other meats definitely helped. Any suggestions or things you do that you think you help I will try to incorporate. Thanks gents!!
