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Second try at Brisket

post #1 of 16
Thread Starter 

I smoked my first Brisket before I joined SMF and it was pretty good thanks to all the information I could find here on the forum which is one of the reasons I joined SMF. This will be the first post covering one of my smokes.

 

Well, I picked up a Flat, since that is about all I can find around here and I seasoned it with Kosher salt, black pepper, garlic powder and a light dusting of ground red pepper. I like simple and a lot of the tips for brisket pointed that way also.

About 715 this morning I put it in my smoker fat side up preheated to 225. Smoked for two hours adding a little more Mesquite chips every 30 minutes or so just to keep a good supply of TBS. Everything looked good at this point internal temp was about 125 and climbing and smoker temp was holding steady.

At about 1100 the smoker temp jumped up a little, the water pan dried out, the sun was shining and the outside temperature got up around 70. Brisket is looking good with an internal temp of 150.

About 145 the internal temp was around 160. 

It took until around 530 to reach 175 internal temp at which time I foiled it in order to push it to be ready by dinner, should have put it on the smoker a little earlier, but I just didn't want to get out of bed (one too many beers last night).

Pulled it just above 195 and put it in a cooler to rest for about an hour while everything else for dinner was finished up. The brisket was not fall apart tender but it was real juicy and had a wonderful flavor, no complaints from the family. I really love brisket and this one turned out pretty good if I say so myself. 

post #2 of 16

Great thread.  Nice pics.  Outstanding job!

post #3 of 16

Looks good.  Best thing about our hobby is eating the practice!

post #4 of 16

Nice Looks great   do the toothpick test   some are ready at 195 all the way up to 205   depends on the meat

 

Gary

post #5 of 16
Looks great! Practice and patience briskets best friends.
post #6 of 16

Not sure if my eyes are bothering me today or what, but which way did you slice it? It looks with the grain instead of across? Someone PLEASE correct me if I'm wrong?

post #7 of 16
Thread Starter 

Thanks for the Compliments. As I said it tasted great, so yes bruno994 eating the practice is one of the perks of this hobby. Gary I did the toothpick test on my first brisket but forgot all about it with this one, I was pretty happy with the tenderness anyway, I mean of course it could have been better but it cut easily and it made for good sliced brisket sandwiches. b-one I have no problem practicing and being patient when the results taste as good as they do, even if I mess up and dry something out a little it still tastes good when it comes off the smoker, besides I can have a few cold ones while I wait.

post #8 of 16
Thread Starter 

eh1bbq, I am pretty sure I sliced it across the grain. It does look a little odd in the picture but as it was sliced further in you could definitely see it was across the grain but by that time I was fat and happy from eating it and was not thinking of taking more pictures.

post #9 of 16

whiskey it does look wrong but, as you said in, looked better. Just a little trick try slicing on a bias. Also I would eat that nice job. 

post #10 of 16

Your Flat looked good , try a Packer next and plan your time , you'll need it . . . time can be a cooks best friend :439:.

 

Have fun and ,

post #11 of 16

Pretty good.  Pulled it a bit too early.  If foiling to power through the stall, do it earlier in the cook at the beginning of the stall, 150 - 160ish usually.

post #12 of 16
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

Pretty good.  Pulled it a bit too early.  If foiling to power through the stall, do it earlier in the cook at the beginning of the stall, 150 - 160ish usually.

Thanks, I was not really intending on foiling it, I wanted to get it done without the crutch but my timing was a little off and I did not want to push dinner to late. I thought it hit the stall early enough but it stalled a little longer than I expected. I should have put it on the smoker earlier but was lazy, at least if it was done early I could pull it and let it rest in a cooler for a while. Still learning and enjoying the process, now I know what to fix next time and I have gotten some good tips from some of you all that are more seasoned than me. 

post #13 of 16
Thread Starter 

Thanks oldschoolbbq, I am not sure a packer would fit in my smoker but I have not seen any packers around here anyway. Time, yes I need to plan that a little better. When I smoked some butts for a friends 4th of July party I planned that out real well and had everything timed with plenty of cushion, when I cook for the family though I tend to be a little slow to get going and I mess up the time line. I will definitely work on that.  

post #14 of 16
Quote:
Originally Posted by tropics View Post
 

whiskey it does look wrong but, as you said in, looked better. Just a little trick try slicing on a bias. Also I would eat that nice job. 

 

by bias, do you mean on an angle?

post #15 of 16
Quote:
Originally Posted by ozsmoker View Post
 

 

by bias, do you mean on an angle?

 

 

Cut against the grain with the blade at an angle.  You basically wedge off the first cut.   Can't say that I've ever done that to a brisket though.

 

post #16 of 16
Quote:
Originally Posted by ozsmoker View Post
 

 

by bias, do you mean on an angle?

Yes like Demosthenes9 is showing in the pic. 

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