or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › My First smoked beef brisket
New Posts  All Forums:Forum Nav:

My First smoked beef brisket

post #1 of 13
Thread Starter 

Hi Guys,

 

Here is my first 6 Lbs beef brisket on a Vertical charocal smoker.

 

-Price 40$ 

-I rub it one hour before going to smoke.

-Around 250 F for 3 Hours in The smoker.

-Foiled and 1 more hour in Oven in 250F.

-The Final internal temp was 175F.

-The wood smoke i used was Jack Daniels barrels wood chips.

 

I prapare it yesterday, now it s resting on the fridge, i ll probably steam it quick tonight before i devour it.

Of course i tried the brisket, it is n amazin taste.:yahoo: Hope it will be better and better after one night in the fridge and steamed.

 

Here is some pic...Of course, as im a beginner im waiting for remarks. 

 

Thanks to Helmi the Pinguin and smoking meat forums letting us sharin our passion.

 

 

 

 

 

 

 

 

 

post #2 of 13

Looks good! you can mark brisket off of you never done it list.

Happy smoken.

David

post #3 of 13
Thread Starter 

Thnx buddy

post #4 of 13
Nice smoke, very nice ! Way to go ! icon14.gif
post #5 of 13
It looks really good. I'm curious though. You posted your final IT was 175. Was your meat a little tough? Usually (and this can vary) a brisket softens up around 195-200.
post #6 of 13

Very curious on how it turned out the next day...175 was definitely too soon to pull, but then again you mentioned you were going to steam it the following night (sorta like Montreal smoked meat). Would love to hear how it turned out after steaming.

 

Also curious on why you did not have a significant smoke ring on that puppy...maybe it was the Jack Daniels chips or the short time on the smoker??

 

Regardless, congrats on your first brisket bud! Cheers!

post #7 of 13
Thread Starter 
Quote:
Originally Posted by 5oclocksomewher View Post

It looks really good. I'm curious though. You posted your final IT was 175. Was your meat a little tough? Usually (and this can vary) a brisket softens up around 195-200.

Thanks, the final IT was 175, it wasn t really tough. May be a little bit.Next time im gonna try 200F but im afraid of loosing moisture.

post #8 of 13
Thread Starter 
Quote:
Originally Posted by knifebld View Post
 

Very curious on how it turned out the next day...175 was definitely too soon to pull, but then again you mentioned you were going to steam it the following night (sorta like Montreal smoked meat). Would love to hear how it turned out after steaming.

 

Also curious on why you did not have a significant smoke ring on that puppy...maybe it was the Jack Daniels chips or the short time on the smoker??

 

Regardless, congrats on your first brisket bud! Cheers!

It turned fantastic next day, the taste of smoke has boosted. Exactly it s like montreal style. It was more tender and quite after steamin. Next time im gonna pull it of at 200F . I cross my fingerss.

For the smoke ring it s cuz by the short time of smoking (3h in smoker + 1 h in oven).Little smoke ring but it was tasting the smoke good espcially after one night resting foiled in the fridge.

post #9 of 13

Ok so now this makes sense because in smoking Montreal Smoked Meat you would take it too around 165-175 and then proceed to steaming for a few hours until it hits an IT of about 180-190. Of course normally Montreal smoked meat is done with the full packer using a cure and you would also normally steam after about an hour resting period.

 

I am very curious though as to how your brisket compares in taste and moistness versus one that has been smoked from start to finish.

 

BTW, if you do attempt another brisket and decided to smoke from start to finish on your smoker...make sure you check the ash levels frequently on your Master Chef. Those little guys perform quite well for the first 4 or 5 hours, but after that the ash build up will start dropping yours temps very fast.

 

Good luck neighbor!

post #10 of 13
Thread Starter 
Quote:
Originally Posted by knifebld View Post
 

Ok so now this makes sense because in smoking Montreal Smoked Meat you would take it too around 165-175 and then proceed to steaming for a few hours until it hits an IT of about 180-190. Of course normally Montreal smoked meat is done with the full packer using a cure and you would also normally steam after about an hour resting period.

 

I am very curious though as to how your brisket compares in taste and moistness versus one that has been smoked from start to finish.

 

BTW, if you do attempt another brisket and decided to smoke from start to finish on your smoker...make sure you check the ash levels frequently on your Master Chef. Those little guys perform quite well for the first 4 or 5 hours, but after that the ash build up will start dropping yours temps very fast.

 

Good luck neighbor!

 

Honestly, im curious too about that, this is why my next brisket will be cooked just in smoker+oven longer and without steamin. This brisket was tender and very tasty. Im on 90% of my objectif. I like it and i eat the whole brisket with a friend in the same day.But i think that it ll be more moist if i dont steam it, just foil and let braise well for couples of hours. (IT should be 190-200 F, is it)

I think it s the best way moisture..

I ve pimped my master chef smoker with another thermometer (The original one is useless, it shows a lower temp and it s always not right) and i add frequently charocal to heat up.

 

Thanks neighbor  

post #11 of 13
You'll be amazed. Wrap it up with a little beef broth around 165, take it to 195-200, let it rest at least an hour, and you won't be sorry.
post #12 of 13
Thread Starter 

Oh yeah, i ll . It sounds nice.

 

Thanks

post #13 of 13

Great look , and tasty too , for sure . . .

 

Good go , have fun and . . .

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › My First smoked beef brisket