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First Flat

post #1 of 19
Thread Starter 

Smoked my first brisket today in a Cookshack SM025. 

 

It was a 3.5 Lb flat.  Rubbed with S&P, smoker set at 250, wrapped at 170, pulled out at 200. Used 4 oz hickory.

 

It was very moist and tender. I'll be making that again real soon!

 

 

 

post #2 of 19

Looks great.

 

Is that BBQ sauce for the brisket?

post #3 of 19
Thread Starter 

Sure is. I do about half with sauce and half without!

 

I was surprised at the sweet bark on the brisket using only S&P, the caramelized bark had lots of great flavor.

post #4 of 19

S&P good on beef.

post #5 of 19

Sauce is a condiment to be used to cover foul tasting BBQ , the Smoke should complement the Meat

 

Yes, S / CBP , only...

post #6 of 19
Looks barkolicious, one of these days I need to get a brisket.
post #7 of 19
Man it looks like the brisket didn't need BBQ sauce!
post #8 of 19

Doing a brisket today myself. I hope it comes out looking half that good.

post #9 of 19

I like a little sauce also. To each his own! Looks great.

post #10 of 19

Now I'm starting to wonder if I should foil at 170.

post #11 of 19
Real nice lookin meal.... Awesome smoke on that brisket ! icon14.gif
post #12 of 19
Thread Starter 
Quote:
Originally Posted by Grillmonkey View Post
 

Now I'm starting to wonder if I should foil at 170.


I decided to wrap after watching Aaron Franklin's Brisket videos on youtube. Seemed to work!

post #13 of 19

Looks good to me. I also have a homemade sauce that i like to serve. I also can cook stand alone that you don't need to sauce. But it doesn't hurt a thing if they are both good.

Happy smoken.

David

post #14 of 19
Man I did the same thing, exactly and mine came out as tough as a leather shoe.
post #15 of 19
Hi SmokinQ, did my first Brisket today, took advice from a different site and pulled at 190 as advised, meat was still tough!

Will leave next time until 200.


Smokin Monkey
post #16 of 19
Thread Starter 
Quote:
Originally Posted by Smokin Monkey View Post

Hi SmokinQ, did my first Brisket today, took advice from a different site and pulled at 190 as advised, meat was still tough!

Will leave next time until 200.


Smokin Monkey

 

After I took it out of the smoker at 200, I kept it wrapped and placed in a cooler for an hour. Hope yours is more tender next time. 

post #17 of 19
Quote:
Originally Posted by Smokin Monkey View Post

Hi SmokinQ, did my first Brisket today, took advice from a different site and pulled at 190 as advised, meat was still tough!

Will leave next time until 200.


Smokin Monkey

 

Don't go by internal temp.  Cook the brisket until it is done and a probe goes in and out of it like butter.  

post #18 of 19
Quote:
Originally Posted by oldschoolbbq View Post

Sauce is a condiment to be used to cover foul tasting BBQ , the Smoke should complement the Meat

Yes, S / CBP , only...
I think there are about 300 years worth of pretty good cooks all over the world who might vehemently argue that point. Sauce can compliment the best BBQ and bring a whole other dimension to the experience. Granted, there are instances where I don't think it's needed, but that's me. The person sharing the meal with me might feel completely differently. I like to make people feel relaxed and comfortable when they're eating my food, not like they have to follow some hard and fast set of rules about what they can and can't put on it.
post #19 of 19

Looks good to me. Cookshack makes a fine unit. At 5 bucks a pound here I'm hesitant to do a whole one at close to 50 bucks each. Sauce on the side is always a good option...Willie

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