Trying my first brisket today 5-31-15

scott s · May 31, 2015

OK here goes.

I got up at 4:56 this AM figuring I had plenty of time to get things going and have a small 8ish pound brisket done for dinner. A very small full packer.

It should be on by 6 at the latest and have 12 hours till dinner.

The wife postponed from yesterday to today with my encouragement due to the weather forecast for this weekend. As usual they were wrong Saturday was hot but no rain and today its around fifty and pouring down rain but I'm ready. They are saying it will stop raining around 2:00 this afternoon "fingers crossed"

So far the only thing to go wrong is I got it on a little later than I thought 6:40 AM

Pictures and updates to come.

noboundaries · May 31, 2015

What chamber temp are you using?

morales · May 31, 2015

Good luck. I'll bet it's going to be great.

scott s · May 31, 2015

8.16 pounds Prime whole packer $3.79 /Lb a little one but they were getting $8.99 for Choice flats last weekend

brisket 5-31-15 034.JPG

scott s
May 31, 2015

Looks nice

brisket 5-31-15 035.JPG

scott s
May 31, 2015

Nice marbling in the point

brisket 5-31-15 037.JPG

scott s
May 31, 2015

Salt and pepper

brisket 5-31-15 047.JPG

scott s
May 31, 2015

Pits up and steady starting a little high but it should drop once the meat goes on using the meat probe at grille level for a second CC temp for the first few hours then I'll shove it in the meat after I wrap it

brisket 5-31-15 059.JPG

scott s
May 31, 2015

Forgot to get a pic putting it on this is ten minutes later

brisket 5-31-15 061.JPG

scott s
May 31, 2015

Here is my make shift wind and rain block its a three sided contraption I use for sifting soil or sand the top is a screen and it shakes using the motor and a counter balance I shoved some heavy plastic under the screen to shed the rain you can see smoke coming from the left side

brisket 5-31-15 067.JPG

scott s
May 31, 2015

This is inside

Better pic I deleted the other one

brisket 5-31-15 079.JPG

scott s
May 31, 2015

makeshift Maverick cover

brisket 5-31-15 075.JPG

scott s
May 31, 2015

Still a little high but I don't want to over correct and have it crash

Hoping to get to around 130* for the duration thanks for asking Ray

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scott s
May 31, 2015

Did I mention its raining here today More later.

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scott s
May 31, 2015

Five hours in I think im going to wrap soon

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scott s
May 31, 2015

bdskelly · May 31, 2015

Thats one heck of rig! You can expect that brisket to stall on you at an IT around 160. Down here we take that opportunity to double wrap it on foil to speed up the process. Lots of controversy about that though. Folks debate all day about foil.

Whatever way you decide to go... Once you reach about 199 to 205 IT take it off and give that beef a good hour long rest before carving.

Best of luck to you on your first brisket!

Brian

oldschoolbbq · May 31, 2015

Good luck , Scott . You'll have a good time wit this one .

Try to keep the chamber @ 225*F or close , and try to keep your lid shut , in the rain it needs to hold all the heat it can . You should have and Umbrella over

Her , and you wear a Rain coat .

Cook to 200*F or so , then check with a toothpick and remove to a cooler wrapped in double foil( dang , there's that word again) and towels ) . Rest till the

meal , open and enjoy fresh off the Smoker Taste

I'll be Watching . . .

Have fun and . . .

crazymoon · May 31, 2015

Scott, good luck and keep us posted ,I like your maverick rain cover!

b-one · May 31, 2015

Can't wait for the finish! The milk jug rain protected is sweet!

scott s · May 31, 2015

The brisket was only a half hour late to the table wow what a stall

so anyhow I started pre burning the cherry splits

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scott s
May 31, 2015

Foil @ 160*

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scott s
May 31, 2015

Sausages on

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scott s
May 31, 2015

pulled from smoker @ 203*

The point pulled itself up from the flat

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scott s
May 31, 2015

flat was dry I don't blame the point for trying to get away

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scott s
May 31, 2015

Now this part was awesome

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scott s
May 31, 2015

My plate. Top clockwise Brisket, green beans, sausage, corn bread, potato salad, baked beans, then in the middle-ish is a piece of chicken

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scott s
May 31, 2015

Leftovers

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scott s
May 31, 2015

Again leftovers

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scott s
May 31, 2015

Hope you all liked this. Thanks for watching.

garvinque · May 31, 2015

Nice brisket, For your first brisket great job and thanks' for sharing.

bdskelly · May 31, 2015

Nicely done Scott! That brisket is over the top! b

b-one · Jun 1, 2015

Looks great! I'll take a "dry" sammich from that brisky!

robcava · Jun 1, 2015

Thumbs Up

Awesome looking meal. Congrats!

bryce · Jun 1, 2015

Nice work Scott. Looks awesome. Great looking meal as well.

Bryce

jam-is-on · Jun 1, 2015

Awesome! I hope my first run turns out as well as that one did! Thanks for sharing!

kenafein · Jun 2, 2015

Scott S said:
Now this part was awesome

I really wish they'd sell the points separated from the flats. The point is so delicious. The flat doesn't compare, even when it's cooked right. Yours looks better than my first attempt, but I smoked one on the 30th and it turned out great. All my guests were wowed. I got some great tips from this forum, and my fear of brisket is abating. I'll look forward to your next cook.

jbills5 · Jun 3, 2015

kenafein said:
I really wish they'd sell the points separated from the flats. The point is so delicious. The flat doesn't compare, even when it's cooked right. Yours looks better than my first attempt, but I smoked one on the 30th and it turned out great. All my guests were wowed. I got some great tips from this forum, and my fear of brisket is abating. I'll look forward to your next cook.

If you go to a butcher, they will separate the flat from the point for you, or you can look up some vids and learn to cut it. Of course, it is easier to separate after cooking, but a good knife will get it separated.

kenafein · Jun 3, 2015

jbills5 said:
If you go to a butcher, they will separate the flat from the point for you, or you can look up some vids and learn to cut it. Of course, it is easier to separate after cooking, but a good knife will get it separated.

Thanks,

I know how to separate the two, I separated one that I smoked in my MES 30; but will they sell me just the point? I'd love to BBQ just points and let them sell their flats to someone else. It's not that the flat is a bad piece of meat, it's just that the point is sublime.

jbills5 · Jun 3, 2015

kenafein said:
Thanks,

I know how to separate the two, I separated one that I smoked in my MES 30; but will they sell me just the point? I'd love to BBQ just points and let them sell their flats to someone else. It's not that the flat is a bad piece of meat, it's just that the point is sublime.

I am sure a butcher would just sell a point. Seems like a lot of places sell flats separately so they will probably package the flat and give you the point.

Trying my first brisket today 5-31-15

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