First timer - brisket

jhilla68 · Nov 17, 2012

After a lot of reading here (what a GREAT source of information!), I'm making an attempt at a brisket tomorrow. I went to the local butcher and grabbed a 7.5 lb flat, which will fit quite nicely in MES 30. Here's my current plan of attack and any feedback before I throw it in the smoker in the morning would be great.

- Trimmed the "silverskin" off the meat side and ensured the fat cap was around 1/8 - 1/4"
- Sliced/scoured the fat cap every 1/2" for rub/smoke penetration
- Seasoned with kosher salt and course black pepper, then topped off with a light layer of Jeff's rub
- it's currently hanging in the fridge, covered in foil

The plan for tomorrow is as follows:
- heat the smoker to 250*, using the water pan
- place the flat on the grate directly above the water pan, fat side DOWN
- no foil, and just monitor the IT to ~200*
- pull flat out of smoker, foil, wrap in towels and place in cooler for 1 - 1.5 hours
- slice and enjoy!

Is there anything that I'm SUPER off on? I didn't, and am not planning to, inject with beef broth. This will be my "baseline" brisket, so I'm trying to stay pretty basic/straight-forward. I'm not planning to wrap in foil at 150* for the Texas Crutch. I'm just going to throw the probe in the fattest part and let it go until it's right arounf 200*.

Here are a couple of pics of where I'm at currently. I'll update tomorrow as the smoke progresses!

rps20121117_123949.jpg

jhilla68
Nov 17, 2012

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jhilla68
Nov 17, 2012

so ms smoker · Nov 17, 2012

Sounds like a plan! My main concern is that I would use a heavier coating of Jeff's rub. The sugar will help create a better bark. There are a few other things that I do differently, but I will reserve those comments till we see how it comes out. I still think it will be good.

Mike

the mighty one · Nov 17, 2012

Fat side DOWN?

jhilla68 · Nov 18, 2012

Good call on the rub. I embarassingly ran out of the batch I made, so we'll see if I get a decent bark.

As for the fat cap, I've read a ton of different articles, but what sold me was the amazing ribs article. I *might* turn the meat over at the 3 hr mark, but we'll see. If it comes out dry/tough, I'll be injecting and cooking fat cap UP next time around. 40 dollar and 12 hour experiment today....hopefully it's at least edible. LOL

Here's where we're at now....'bout 1 hr in:

rps20121118_080336.jpg

jhilla68
Nov 18, 2012

jhilla68 · Nov 18, 2012

Good call on the rub. I embarassingly ran out of the batch I made, so we'll see if I get a decent bark. As for the fat cap, I've read a ton of different articles, but what sold me was the amazing ribs article. I *might* turn the meat over at the 3 hr mark, but we'll see. If it comes out dry/tough, I'll be injecting and cooking fat cap UP next time around.

40 dollar and 12 hour experiment today....hopefully iy's at least efible. LOL

Here's where we're at after 'bout 1 hr in:

rps20121118_080336.jpg

jhilla68
Nov 18, 2012

austinl · Nov 18, 2012

Yeah I do mine (and pork butts) fat cap down. I think it creates a more even bark on all sides and I have not noticed the fat really melts much to "self baste" at low temps.

driedstick · Nov 18, 2012

sound good to me im still too scared to do a brisket did my first pork butts last weekend turnd out great. good luck

austinl · Nov 18, 2012

driedstick said:
sound good to me im still too scared to do a brisket did my first pork butts last weekend turnd out great. good luck

There is a sticky about a basic brisket smoke here. Give it a try, it sure is a tasty meat and I have a brisket and potato soup recipe on here for leftovers; yum!

jhilla68 · Nov 18, 2012

Alright, folks.....I'm at 187* IT right now and wondering when to pull to wrap/rest. I'm shooting for 195*. Good target or should I go higher or lower?

Had a nice stall around 160, but it's been on for a total of 7.5 hours right now.

austinl · Nov 18, 2012

Sounds like a good target to me. You can judge it by sticking it with a toothpick until it reaches your desired tenderness.

flash · Nov 18, 2012

The Mighty One said:
Fat side DOWN?

In a vertical smoker I would agree. Fat side down.

flash · Nov 18, 2012

jhilla68 said:
Good call on the rub. I embarassingly ran out of the batch I made, so we'll see if I get a decent bark.

As for the fat cap, I've read a ton of different articles, but what sold me was the amazing ribs article. I *might* turn the meat over at the 3 hr mark, but we'll see. If it comes out dry/tough, I'll be injecting and cooking fat cap UP next time around. 40 dollar and 12 hour experiment today....hopefully it's at least edible. LOL

Here's where we're at now....'bout 1 hr in:

rps20121118_080336.jpg

jhilla68

Nov 18, 2012

I would foil that water pan, makes it easier to clean up later.

jhilla68 · Nov 18, 2012

Thanks for the feedback! Just did the toothpick test and it's a little tough still, IMO. It's holding at 199* IT, so I'm going to give it another 30 minutes or so, the wrap in foil, towels, and throw it in the cooler for an hour.

flash · Nov 18, 2012

jhilla68 said:
Thanks for the feedback! Just did the toothpick test and it's a little tough still, IMO. It's holding at 199* IT, so I'm going to give it another 30 minutes or so, the wrap in foil, towels, and throw it in the cooler for an hour.

Guess that is why I like the "texas crutch" as you called it. Seems all those juices get trapped in there with the meat. Keeps it moist.

jhilla68 · Nov 18, 2012

Alright - overall, I have to say I'm quite disappointed. Not sure where I went wrong, but I obviously have some more reading to do. I'm open to any suggestions, tips, tricks, etc.

I had good flavor, but the meat was dry, and to me, seemed over-cooked. Here are a couple of pics of the finished product. Pretty confident I cut it completely wrong as well. The wife was much more enthused about it than I was. I think I might have had slightly higher expectations. LOL Pulled brisket sandwich leftovers should at least be good.....

rps20121118_190646.jpg

jhilla68
Nov 18, 2012

rps20121118_190855.jpg

jhilla68
Nov 18, 2012

rps20121118_190746.jpg

jhilla68
Nov 18, 2012

austinl · Nov 18, 2012

You could try foiling with some juices towards the end. I actually use a roasting pan and have found many mop sauces work great for that purpose. It looks like you cut it just fine.

roadkill cafe · Nov 18, 2012

Looks good. Nice bark. Wish mine would finish.

rdknb · Nov 18, 2012

Making me hungry, well done

jhilla68 · Nov 18, 2012

AustinL said:
You could try foiling with some juices towards the end. I actually use a roasting pan and have found many mop sauces work great for that purpose. It looks like you cut it just fine.

Thanks for the suggestion. Next time, I'm hoping to inject w/beef broth and use a roasting pan, foiling at the 160* mark. I'll sacrifice some bark for better/juicier meat.

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