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My very first brisket

post #1 of 7
Thread Starter 

Howdy! Finally have some time off work to do some all-day low and slow smoking. Of course the first thing I thought was a packer!

Lowest price I could find was Walmart for a select cut just under 11lbs. They had a good number of packers on display and this was the smallest.

 

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Gave my untrimmed baby a coat of black pepper, onion powder, garlic powder, brown sugar and oops, kosher salt.

Perhaps table salt would have been better? I don't know but there is a bunch of liquid in the pan this morning.

 

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Damn the torpedoes! Into the mes30 it went with the amnps full of pitmasters choice. My goal is to keep it at 225-235F until

finished.

 

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It's way too early in the morning for me so back to bed....Peace!    th_wsmsmile0ly.gif    -Rich

post #2 of 7

Looks like a good start! I think you made the right choice with Kosher salt. The liquid leeching out is normal. Can't wait to see how this turns out.

post #3 of 7
Thread Starter 

So I started the smoke at 7:30am and here it is being pulled at 10:45pm, a little over 15 hrs. Internal temp read 199f when I gave it the toothpick test which it passed.

 

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Here's a pic before I foiled it and wrapped in towels for a rest....

 

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I'll have some sliced pics a bit later. It sure smells like heaven!  -Rich

post #4 of 7

Dang that looks like a great brisket!

 

That being said after I cooked one today and already pigged out, it still looks good!

 

Looks like there will be plenty of smiles at the house tonight!

 

BTW its is an accepted international law that after a great brisket meal the pants can be loosed to provide for better circulation to the stomach area while in turbo speed.

 

thumb1.gif

post #5 of 7
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Dang that looks like a great brisket!

 

That being said after I cooked one today and already pigged out, it still looks good!

 

Looks like there will be plenty of smiles at the house tonight!

 

BTW its is an accepted international law that after a great brisket meal the pants can be loosed to provide for better circulation to the stomach area while in turbo speed.

 

thumb1.gif


Thanks Foam! I checked out your brisket and it looks heavenly! I just folded the flat a bit so it would fit in the smoker....    :icon_biggrin:

post #6 of 7

Its definitely worth the time and effort to trim it just for the chili!

 

And was all fine because it will lose size as it cooks.

 

And thanks for the compliment. I appreciate it.

post #7 of 7
Thread Starter 

Ok so here is the sliced pic....

 

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Slight brown sugar sweetness with full melty beef flavor. Next time I'll trim some fat to see if there is any difference. So very happy thanks to all the knowledge here at SMF!    :yahoo:

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