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My first brisket

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intrigued

intrigued

Newbie
Original poster
Aug 8, 2014
12
10
Hey all. Got my wsm last Thursday. Smoked some chicken and pork on Saturday, and followed up with a brisket flat Sunday.

Started at a little before 8am. Flipped it in the middle somewhere and pulled it off around 7pm. Planned to foil at 170 but the day got hectic and I never got a chance to. Rested for almost 2 hrs after pulling it off.

It wasn't perfect but it was pretty darn good. I'm not sure if it was over or undercooked but it was just a hair less moist than I wanted in the lean parts. Still good though. Temp was 198-200ish when I pulled, I'd planned on leaving it in a little longer but wanted to try to eat at a reasonable time (then got delayed anyway).

That's enough rambling I guess, here she is -

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If it over all was good, don't sweat the little things. In the pics it looks good. Also, don't forget the toothpick to poke for doneness.  I usually take mine to 200F IT, but sometimes a few degrees higher.  Others start poking at 195F.  Each piece of meat will be different.  The toothpick should slide in easily when it is done, like sticking it in room temperature butter.  You'll find flats can have parts that take longer than other parts on the same piece of meat.

Looks like you smoked it on the lower grate.  I usually use the upper grate to allow the heat coming up the sides to disperse more and mix with the steam before it reaches the meat.     

Great smoke ring BTW. 
 
Seriously I don't see anything wrong with that brisket except I don't have any!

It has a very  pronounced smoke ring, the fat looks nicely cooked close to a rendered stage.

I like it. If its a tad to dry for you, did you add a touch of good BBQ sauce? I love me some good BBQ sauce!

I am thinking its a great job. Congrats!
 
Yeah there was definitely nothing wrong with it.  I was surprised how nice the smoke ring came out.  The fat was absolutely like butter.  It wasn't too dry to eat at all, I just wondered if I should have gone one way or the other temperature wise to try to get the lean part to be more tender.  I'll try some stuff, but yeah, if it always came out like this, I wouldn't complain.

Interesting tip about the grates, I did put it on the bottom just because it was the only thing I was doing and it made sense to me.  I also figured I might throw some sweet potatoes on near the end (ended up doing them in the oven anyway), and it'd be easier to do those on top.  I'll try one on the top at some point for sure.

It was a long weekend of smoking, but I just want to do more!
 
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