First Attempt at Beef Brisket

daniel hejde

Newbie

Original poster

Oct 30, 2012

4

10

Central Montana

• Feb 16, 2013

• #1

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• daniel hejde
• Feb 16, 2013

Started it last night around 6:15...we're now 20 hours in!  Here is a picture from 10.5 hours.  SmokedReb and I are trying brisket for the first time.  Shooting for temperatures in the 225-250 range, we foil-wrapped the meat at 150, and unwrapped around 180.  We are using lump charcoal with mesquite wood chunks.  Smells amazing, looking forward to it!

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Above is the trimming operation, taking a lot of the extra fat off...though careful to leave some of it.

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Above is the brisket after purchase...an inspiring piece of meat!

 

Last edited: Feb 16, 2013

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 16, 2013

• #2

Daniel, 

That is a beautiful looking brisket!

How much does that monster weigh?

20 hours is a long time.  Hope you're still awake to enjoy it!!!

Bill

 

daniel hejde

Newbie

Original poster

Thread starter

Oct 30, 2012

4

10

Central Montana

• Feb 16, 2013

• #3

Started at 18 lbs, though we probably trimmed a pound of fat off.  We were thinking it would take 20-24 hours total.  So far, it's looking more like 24.  Part of that might be the fact that it was right around 30 degrees out last night while we tried to keep if going through the night.  SmokedReb should be posting some photos from an hour or two ago.  It just keeps looking better and better!

 

smokedreb

Smoke Blower

Aug 2, 2012

104

11

Great Falls, MT

• Feb 16, 2013

• #4

The pre-cook weight was 18lbs before trimming the fat

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• smokedreb
• Feb 16, 2013

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• smokedreb
• Feb 16, 2013

Here it is at 6:15 pm last night

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• smokedreb
• Feb 16, 2013

another shot of it at 10.5 hours in

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• smokedreb
• Feb 16, 2013

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• smokedreb
• Feb 16, 2013

the foil comes off

 

mneeley490

Master of the Pit

OTBS Member

SMF Premier Member

Jun 23, 2011

3,772

2,245

Everett, WA

• Feb 16, 2013

• #5

Looks mighty nice! Man, that's making me hungry.

 

Last edited: Feb 18, 2013

sound1

Smoking Fanatic

Oct 10, 2011

775

22

Northern Arizona

• Feb 16, 2013

• #6

That looks awesome...and you made enough for everyone...what do the rest of us need to bring.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 16, 2013

• #7

That brisky is looking really good!

Should be about ready soon, huh?  Can't wait!!!!

I like to see SMF members teaming up!  I just discovered some members close to me and might suggest the same thing soon!

Bill

 

daniel hejde

Newbie

Original poster

Thread starter

Oct 30, 2012

4

10

Central Montana

• Feb 16, 2013

• #8

Took 22 hours in the smoker, then an hour foiled and wrapped in the cooler.  Unbelievably good!  If you've not done brisket before, I recommend it.  It is so tender and juicy.  Pretty darn good first try!

What to do differently?  Not sure yet.  The salt and pepper rub was perfect, cooking temp delivered a good tenderness, it was ready when we planned on it being ready.  Thanks SmokedReb!

 

pgsmoker64

Master of the Pit

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Apr 23, 2010

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Prince George, Va.

• Feb 16, 2013

• #9

Daniel Hejde said:

Took 22 hours in the smoker, then an hour foiled and wrapped in the cooler.  Unbelievably good!  If you've not done brisket before, I recommend it.  It is so tender and juicy.  Pretty darn good first try!  

What to do differently?  Not sure yet.  The salt and pepper rub was perfect, cooking temp delivered a good tenderness, it was ready when we planned on it being ready.  Thanks SmokedReb!

Click to expand...

Alright Daniel...ya gotta know by now that words just don't cut it!!!!

We want Q-VIEW!!!!!  Give it up man!  You and your partner ol' SmokedReb!!!  Give it up!

  Technically, just this section - as the thread does contain some pics - you know what I mean!  

Bill

 

Last edited: Feb 16, 2013

daniel hejde

Newbie

Original poster

Thread starter

Oct 30, 2012

4

10

Central Montana

• Feb 16, 2013

• #10

They'll be up soon.  He's got 'em.  Don't worry!  I can give you a couple iPhone photos, but he's go the real deal.

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• daniel hejde
• Feb 16, 2013

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• daniel hejde
• Feb 16, 2013

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• daniel hejde
• Feb 16, 2013

This is obviously not all of the meat, more photos to follow.

 

pgsmoker64

Master of the Pit

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Apr 23, 2010

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Prince George, Va.

• Feb 17, 2013

• #11

Oh yeah!!  That's what I'm talkin bout!!!!

Thanks Daniel - looking forward to Reb's contributions.

Bill

 

smokedreb

Smoke Blower

Aug 2, 2012

104

11

Great Falls, MT

• Feb 17, 2013

• #12

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

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• smokedreb
• Feb 17, 2013

the last picture here is of some burnt ends I put in the oven with a glaze from the drippings

 

Last edited: Feb 17, 2013

• 

Reactions: daniel hejde

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 17, 2013

• #13

Oh yeah!!!! Very nice guys!

I love that you took the time to do the BEs.

Great Job!

Bill

 

candycoated

Meat Mopper

Dec 17, 2012

206

14

Northern Louisiana

• Feb 18, 2013

• #14

OMG, I want a podnuh to smoke with!

Beautiful meat guys!

Enough pics, I want more words, giving details on how y'all did that!!

 

Last edited: Feb 18, 2013

onewondershow

Meat Mopper

Oct 9, 2012

153

18

Smithtown NY

• Feb 19, 2013

• #15

This looks great I'm very tempted to do something like this I just never seem to have enough time. I've mostly smoked pork loins and pot roasts because it's very hard for me to find the time to smoke anything take 12 hours or more. q-view looks great.