First Brisket

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

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

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!!!



Eric

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

Sounds great ! Can't wait to see finished pics ! Thumbs Up

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

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