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First go with a brisket

post #1 of 16
Thread Starter 
I am going to embark on the brisket journey for the first time. I didn't brine. I plan on doing a simple dry rub. I have heard about cutting the brisket before cooking where the grain changes but I think that I am going to just go whole since it is my first time. Planning on using pecan chips an I have a 30"electric masterbuilt. Set temp at 225 and a plan of a few ruby redbirds enjoying the nice weather for eight hours. Am I missing anything? Any basic tips would be thoroughly appreciated. grilling_smilie.gif
post #2 of 16
Quote:
Originally Posted by smokinNubie View Post

Set temp at 225 and a plan of a few ruby redbirds enjoying the nice weather for eight hours. Am I missing anything?

I believe you're missing a few hours of cook time at that temperature. I'd plan for at least 12, possibly more. If it's done early you can always hold it in a preheated cooler for several hours.

post #3 of 16
Thread Starter 
Brisket is only 4_1/2 pounds and no bone. Should eight still be good?
post #4 of 16
Thread Starter 



Here it goes.
post #5 of 16
Quote:
Originally Posted by smokinNubie View Post




Here it goes.

Good luck, you'll do great ! icon14.gif
post #6 of 16
Thread Starter 
Got it up to about 165 but it seems like it is hanging. Any thoughts?pot.gif
post #7 of 16
Quote:
Originally Posted by smokinNubie View Post

Got it up to about 165 but it seems like it is hanging. Any thoughts?pot.gif

Ya hit the infamous stall.... It'll come out of it & start rising again.... That can take a while on the stall ! If your crunched for time ya can foil it and that will help push thru the stall but the bark will soften on ya.... That's the reason I just ride out the stall is I like the bark too much !
post #8 of 16
Thread Starter 
Got it. Sounds like another ruby
post #9 of 16
Quote:
Originally Posted by smokinNubie View Post

Got it. Sounds like another ruby

How's your temp now, still powering thru the stall ?
post #10 of 16
Thread Starter 
Got it up to 170. Seems to be chugging along.
post #11 of 16
Thread Starter 
What's the earliest to pull a brisket if you are in a pinch?beercheer.gif
post #12 of 16
Quote:
Originally Posted by smokinNubie View Post

What's the earliest to pull a brisket if you are in a pinch?beercheer.gif

Honestly if your in a pinch ya can foil it to power thru the stall..... However other than that ya really can't pull a brisket early.... I personally let mine hit 198* IT, then start the toothpick test.... The toothpick test is simple, get round toothpick & when it slides into brisket easily she's done... I've had them done at 198* and I've had them go to 205* IT before toothpick test worked.... each piece of meats a little different... When toothpick test works I pull er wrap in foil, couple towels & off to the cooler for a few hours to rest ! I just use my camping cooler.... Resting will let the juices redistribute throughout the meat !
Edited by WaterinHoleBrew - 5/17/14 at 4:59pm
post #13 of 16
Thread Starter 

width/350/height/700
post #14 of 16

That's a nice looking piece of brisket man  thumb1.gif

post #15 of 16
Thread Starter 
Thanks B. Pulled it early. Flavor was awesome and was juicy. Just wasn't fall apart tender. My toddler son loved it so at least I am headed in the right direction. Patience is key and I didn't have it on this one. Can't wait until my next attempt. Hopefully my day won't be as busy as this. Had a later start than I wanted.
post #16 of 16
Quote:
Originally Posted by smokinNubie View Post

Thanks B. Pulled it early. Flavor was awesome and was juicy. Just wasn't fall apart tender. My toddler son loved it so at least I am headed in the right direction. Patience is key and I didn't have it on this one. Can't wait until my next attempt. Hopefully my day won't be as busy as this. Had a later start than I wanted.

 

Yup that's right man. Brisket is something that you can't rush - it will be done when it decides it is ready to be done & not before... You said you had awesome flavor & it was juicy so it just needed to stay in a bit longer. You'll nail your next one now. Nice smoke!  :beercheer:

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