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First Brisket

post #1 of 14
Thread Starter 
Well fellas it's time to step up my game; I'm doing my first brisket. It's just a 5.6 pound flat but we are also doing a crawfish boil and a pot of jambalaya.

Plan is to put the brisket on at 4am at 220* fat up and in a pan until it hits around 165* or stalls out. Once there I'll mop it with beef broth, apple juice and bourbon, WIF and put back in until 195-200*. Once done ill wrap it in some towels and stick it in a cooler for a few hours to rest.

I did inject with beef broth, apple juice and bourbon and made a paste of Worcestershire sauce, white pepper, salt, garlic powder and onion powder. I think I'll use apple chips for this smoke.

There is a lot of beer so I hope I don't mess this up. Here are the before pictures. [IMG]
post #2 of 14

Sounds like quite a Memorial Day feed you've got coming together there!!!

 

The only thing I'd do differently is smoke the brisket on open grates, then pan/tent with foil after reaching 165* I/T. This will give you more exposure to smoke for more flavor. Brisket has a strong flavor, so the more smoke you get on it the more it will enhance it. For smoke wood, anything will work fine, but I prefer stronger smoke with brisket, such as hickory, mesquite or cherry...or any combination of those...oh, if you have pecan, toss some of that in with the others.

 

Have a great smoke!!!

 

 

Eric

post #3 of 14
I've got a ten pound one on today. Love me a brisky on a Sunday. Be sure and take a picture while carving it up its easy to egg caught up in the moment and forget to snap a post picture. Looking forward to seeing how it ends up
post #4 of 14
Thread Starter 
Good point guys; I think I will open grate it until the stall. I forgot I added brown sugar to the paste too.
post #5 of 14

Hmm, brown sugar can cause a faster and much darker carmelization on the surface of the meat, but being this is a smaller brisky it should still hold up OK. Won't be a long enough smoke to get a hard-core carmelization here, but I won't recommend the use of added sugars in rubs or other pre-cook treatment for larger cuts like whole packer brisket or pork shoulder cuts, due to this. On longer smokes, sugars can scorch quite badly, especially if you have many/prolonged smoke chamber high-temp spikes. Just a little tip for ya.

 

Ditto on sliced pics...gotta see if we did you any good here or not...that, and you have proof for bragging rights...LOL!!!

 

:popcorn

 

 

Eric

post #6 of 14
Thread Starter 
Eric, this place hasn't let me down as of yet. I do think I'm going to change the chips to hickory.

I was worried about the sugar but went with it because of the size, lower temp and the fact it will get WIF'd. I'm hoping the brown sugar gives me a little bark.
post #7 of 14

Yeah, for everyone who's done a few briskets, there seems to be their favorite smoke wood(s) and favorite method to bring it to the table...I'm no different. But for those who are just getting started, I like to recommend the easiest no-fuss methods that give a reasonably good eating brisket...you were already underway with a good, simple method. As you explore the possibilities for later smokes, you'll find the merits in using more complex methods, but I find it better to start simple so you have something to look back on to gauge any changes you make against the results of previously used methods.

 

Anyway, the sugar should be fine for you today...maybe 10hr or so smoke time...if it were a lightly trimmed 18lb packer, you'd be looking at possibly 24 hours...that's a whole new animal for carmelization of the sugar. The use of sugar on beef, for most, doesn't really fit quite right in the flavor profile, but for pork, a sweeter flavor works really well...that, of course, is a personal choice/preference, and even as an experiment, there's nothing wrong with it at all. I won't bash anyone for using sugar on beef just because I don't. Many are tempted to load up their dry rub for a 9lb pork butt with 40-50% sugars, by volume...risky proposition for a 18-24hr smoke on open grates...for some it probably works fine...depends on the smoker and chamber temps, smoke chamber humidity, etc. If conditions are right for it, no issues...if they are wrong, then it becomes one of those less desirable experiences we learn from.

 

Sugar will contribute to bark, so yes, it will help you with that. Speaking of bark, if you desire a firm to crisp bark, you can use a method similar to the 3-2-1/2-2-1 for pork ribs by going back to open grates when the brisket is approaching your desired finished temp. An hour or less on open grates, depending on how firm you want the bark, should be sufficient to set it up nicely. This shorter ride back on open grates shouldn't be long enough to cause the interior of the meat to dry out. Use caution when handling (insulated silicon mitts or a large meat tine to lift will help), so as to avoid dragging/scrapping the unset bark off of the meat...during handling you will be able to determine to some degree how tender the brisket is by feel, as well.

 

Smoke on!!!

 

 

Eric

post #8 of 14

:popcorn

post #9 of 14
Thread Starter 
Went on at 330 MST. I'm going back to bed for a little bit.
post #10 of 14
Thread Starter 
So far looking pretty good. Got the temp to 166 and it stalled. Put it in foil and mopped it. It's back in and climbing. Once it hits 195 I'm going to take it out of the foil and put back on the rack. So far not much bark so I think I'll turn up the heat for that last hour and see what it can do.

Time to start cutting up veggies for the boil.
post #11 of 14
Sounds great ! Can't wait to see finished pics ! icon14.gif
post #12 of 14
Thread Starter 
Ok so... I will never again use brown sugar. Eric, you were correct. It tasted fine but wasn't right. The brisket was fine but not enough bark. Not sure what I did wrong.

It was very tender, had agood smoke flavor, but a little dry even for injecting. Next time no injecting.

All-in-all not too bad for my first one and looking to refine it on my second one. Thanks for all the input guys.

Dave

post #13 of 14

Looks good man  Thumbs Up  Congrats on getting your first brisket under your belt & here's to your next one  :beercheer:

post #14 of 14

Ah, you got a pretty run for your money there. First one lets you get your feet wet...now you've identified some things you'd like to make better...you can start setting some goals and looking at different things to try. Speaking of changes, since you mentioned it was a bit dry, you could drop back about 10-12* on finished temp...poke around a bit with a toothpick to check tenderness before you decide to call it quits for resting. Lower finished temp will help reduce moisture loss, but at a bit of a compromise with tenderness. Sometimes all it takes is a bit thinner slicing and nobody would really even notice, as long as you slice cross-grain.

 

Keep on smokin'!!!

 

 

Eric

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