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My 1st Brisket

post #1 of 15
Thread Starter 

I've gotten great results with my spares and my butts, so I've decided that today is the day that I try my first brisket. Started off with picking out this 5 1/2 pound flat Beating_A_Dead_Horse_by_livius.gif:




I rubbed it with olive oil and the following rub ingredients:


2 tablespoons kosher salt
1/2 tablespoon onion powder
2 teaspoons coarse black pepper
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves
1 teaspoon granulated garlic




I then wrapped it in plastic wrap and after wrapping, realized I left out a step (injecting the carcass with beef broth)  help.gif was answered by my brother.  He suggested that I just place the flat into a roasting pan and inject it through the top of the plastic wrap.  Thanks bro. 77.gif


After injecting the beef broth, I placed it into the fridge to sit over night. 


At 3:30am, nature called so while I was up, I removed the brisket from the fridge to allow it get to room temperature before going onto my 22 1/2" Weber One Touch Gold. 


At 6:30am, I was up and firing up half a chimney of Kingsford charcoal.  I placed my Smokenator 1000 into the kettle and placed unlit briquettes into the chambers.  At 7:00AM, I places the burning briquettes int the chamber of the Smokenator 1000 and added water to the pan.  Covered and waited for temps to get just right.  At 7:30am, it was time.   I placed the roasting pan onto the Weber to let the magic begin. 439.gif




My temps are holding between 235 - 240 and as you can see by the picture, the weather is perfect for smoking without any wind at all. 


More Q-view to follow, but I would welcome any comments on what I have done so far or advice on what I should do in the future.

post #2 of 15
Looks like a good start. One suggestion....might want to start her off right on the rack. Allows more smoke flavor and some of yhe fat to render out away from the meat. That meat is going to produce a lot of fat and the meat will be sitting in it the whole time if you keep in the tin the whole cook. All the best to you.
post #3 of 15

Lookin' real good so far...good advice from geerock.  You can always pan it later, but early on directly on the grates allows a better smoke penetration.  Good luck, and keep up posted!



post #4 of 15
Thread Starter 

Thanks for the suggestion, but I did place her on the grill rack, in the pan, as previously shown.  At 11:30, my IT is 185.  I have now removed it from the fat bath it had been enjoying, and have placed it back onto the rack.  I transferred the fat juices to a bowl to be used later as au jus. 


After removing it from the "fat bath", I did notice my IT dropped to 165, so I'm going to let it sit on the rack in hope to get some more smoke in her. 




Two hours later, and the color is looking just about the way I want it to be. 





The IT is 185, so I'm foiling until it reaches IT of 200 degrees, and then it will go into the cooler to rest..

post #5 of 15

Progressing Nicely....popcorn.gif



post #6 of 15

Looks great! Send some over, I wanted to do a brisket today but was not able to find any :( 3 different supermarkets and even tried walmart. Looks like I need abutcher I guess.

post #7 of 15
Thread Starter 

Okay....Dinner was fantastic!!!  My 1st brisket was a success.  first.gif


Very tender and not over-cooked.   I can see myself doing this again.



post #8 of 15

looks awesome

post #9 of 15
Looks good. I may revisit the thread this weekend when I cook one
post #10 of 15

Great looking brisket! drool.gif

post #11 of 15

Good advice.  Unless you've trimmed it down to no or almost no exterior fat  you'll have juices that are just too fatty (TOO FATTY  did I say that in my outside voice)  anyway,  nice to get a little bit of a sear that will happen from being on the grate to start with.   I put mine over the direct heat for a while, although its very high above the direct heat, it still is direct and I only do that for a little while.

post #12 of 15

Nice looking!! Gota try me some cow in the smoker soon!

post #13 of 15

Great job my brother. I cook all my briskets in the pan and have never had one adversly affected by being in it's own juices. In fact most competitor's that I know cook in pans and also get great results. Very nice smoke ring you got there too.

post #14 of 15

Looks like it went smoother than my first one...Nice job !

post #15 of 15

good job looks very good and as others said it appears to have gone very will for you with out a hitch.

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