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Sharing my experiance of Brisket Smoking.

post #1 of 10
Thread Starter 

I started this yesterday afternoon by reading as much as I could about smoking a Brisket, as the day before, I bought what I have learned to be the Flat of a brisket, approximately 5.7lbs for smoking today, Memorial Day.

So, after minimal trimming, I decided to go with a simple rub of Salt, Pepper, Garlic Powder and Onion Powder.  I rubbed this into the meat and fat cap, then used Gray Poupon Mustard and another coating of the simple rub.  

Wrapped in plastic wrap and tinfoil and off to the frig.

 

This morning, I removed the brisket from the frig and it's wrappings to let it rest till room temp,

 

all the while, prepping the Smoker (MES-40).   I decided on a blend of Hickory/Oak and loaded up the 5x8 pellet smoker and preheated the smoker to 230.  Then @ 0750, The brisket is introduced to it's new home for approximately the next 9-10hrs.


I placed a tin of water directly under the brisket, filled the water pan below and placed the smoker under it. Opened the top vent, the wood chip filler pulled out about half way, inserted the meat probe and another digital temp gauge inserted thru a potato to hold it above the rack, closed the door and have been twiddling my thumbs since.

Ok....well I opened the door once or twice just to get a peak...........I COULDN'T HELP IT!!!!!!   LOL

 

The brisket has been in the smoker for almost 4hrs and the meat probe reads @ 158-IT.  I'm thinking, so far.....so good!!!

The plan is to pull it at 160-IT, wrap it in foil and throw it back on till 200-IT.  Then pull, wrap foiled brisket in a towel and let it rest for an hour or so.    Sound about right??

post #2 of 10
Quote:
Originally Posted by Runt View Post
 

I started this yesterday afternoon by reading as much as I could about smoking a Brisket, as the day before, I bought what I have learned to be the Flat of a brisket, approximately 5.7lbs for smoking today, Memorial Day.

So, after minimal trimming, I decided to go with a simple rub of Salt, Pepper, Garlic Powder and Onion Powder.  I rubbed this into the meat and fat cap, then used Gray Poupon Mustard and another coating of the simple rub. 

Wrapped in plastic wrap and tinfoil and off to the frig.

 

This morning, I removed the brisket from the frig and it's wrappings to let it rest till room temp,

 

all the while, prepping the Smoker (MES-40).   I decided on a blend of Hickory/Oak and loaded up the 5x8 pellet smoker and preheated the smoker to 230.  Then @ 0750, The brisket is introduced to it's new home for approximately the next 9-10hrs.


I placed a tin of water directly under the brisket, filled the water pan below and placed the smoker under it. Opened the top vent, the wood chip filler pulled out about half way, inserted the meat probe and another digital temp gauge inserted thru a potato to hold it above the rack, closed the door and have been twiddling my thumbs since.

Ok....well I opened the door once or twice just to get a peak...........I COULDN'T HELP IT!!!!!!   LOL

 

The brisket has been in the smoker for almost 4hrs and the meat probe reads @ 158-IT.  I'm thinking, so far.....so good!!!

The plan is to pull it at 160-IT, wrap it in foil and throw it back on till 200-IT.  Then pull, wrap foiled brisket in a towel and let it rest for an hour or so.    Sound about right??

 

 

 

Sounds like you're on the right track.   One thing I'd change is the "throw it back on till 200-IT".     Don't go by IT to determine when a brisket is done.  Why ?  Because some briskets are ready at 190, while others aren't ready until they hit 205 or even 210.    Use the poke/probe test to determine when the brisket is ready.    Once the temp reaches about 185 - 190, start probing the thickest part of the flat with a probe or toothpick.   When the probe slides in with little resistance, like a knife through butter, the brisket is ready.

post #3 of 10
Thread Starter 


Oh yes, thank you!!   Probably would have forgotten about that.

Well, I pulled a few minutes ago as the IT hit the 160 mark.

I added a half cup of beef broth to the tin, placed the brisket in it probe and all, covered with HD tinfoil and placed it back in the smoker.

Current temps of the smoker range between 225 and 231.

Low and Slow!!!

Runt

post #4 of 10
Looks awesome ! kewl.gif I'am in for this one ! popcorn.gif
post #5 of 10
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

 

Sounds like you're on the right track.   One thing I'd change is the "throw it back on till 200-IT".     Don't go by IT to determine when a brisket is done.  Why ?  Because some briskets are ready at 190, while others aren't ready until they hit 205 or even 210.    Use the poke/probe test to determine when the brisket is ready.    Once the temp reaches about 185 - 190, start probing the thickest part of the flat with a probe or toothpick.   When the probe slides in with little resistance, like a knife through butter, the brisket is ready.

 

 

yeahthat.gif  Enjoy your smoke!

post #6 of 10
Thread Starter 


Thank you all for the vote of confidence!

 

Ok....so here we are.

Meat probe reached the 200 mark for IT.  I tested various parts of the brisket with my Thermopen (198 - 200) and the toothpick.

Overall, the meat FELT tender. Meaning the probe and toothpick slid in / out without resistance in most places I tested.

So now, I wrapped it a new piece of HD Foil and am letting it sit for an hour or so.

My wife is separating the fat from the gorgeous looking drippings that were rendered from the brisket and it taste GREAT!!!

Man this is going to be good!!!!!

 

The pics!

 

In at 0750 out at 1400.

 

 


Currently in it's resting phase.

Will take pic when sliced................

post #7 of 10

nana2.gif:drool 

post #8 of 10
Thread Starter 

Okie Doke!

 

The final product.

After letting it rest for 3hrs (not my choice, supper wasn't ready yet), I opened it up, sliced a few pieces and tried it.

My thoughts are this:  Tender with some bite, not in a bad way, but thought it could have been more succulent.

Smoke came through and was not over powering, pretty well pleased there.

It was juicy on it's own, but when I added the Au Ju back into the platter, it was excellent!

The drippings were so full of flavor, I could have just dipped bread into it and eat it like that. Man that was good!!

Going to put the left over drippings in an Ice tray and freeze it into usable cubes!!

 

Anyhow, here are the pics

 

 

The Supper was.....Brisket, baked Jalepeno Poppers and Noodle salad!

 

I think next brisket I'll try with the fat cap down!

But was very pleased for the first go round!!!

Than you everyone.

Runt

post #9 of 10

 

That looks great man!  :32:  Glad it turned out good for you  Thumbs Up

post #10 of 10
Nice smoke for sure ! sausage.gif
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