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Trying my first brisket today 5-31-15

post #1 of 19
Thread Starter 

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.

post #2 of 19

What chamber temp are you using?

post #3 of 19
Good luck. I'll bet it's going to be great.
post #4 of 19
Thread Starter 

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

 

 

 

Looks nice

 

 

Nice marbling in the point

 

 

Salt and pepper

 

 

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

 

 

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

 

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

 

 

 

 

 

This is inside

Better pic I deleted the other one

 

 

 

makeshift Maverick cover

 

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

 

 

Did I mention its raining here today More later.

 

Five hours in I think im going to wrap soon


Edited by Scott S - 5/31/15 at 8:50am
post #5 of 19

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 

post #6 of 19

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 :drool

 

I'll be Watching   . . .Coffee.gif

 

Have fun and . . .

post #7 of 19

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

post #8 of 19
Can't wait for the finish! The milk jug rain protected is sweet!
post #9 of 19
Thread Starter 

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

so anyhow I started pre burning the cherry splits

 

 

 

Foil @ 160*

 

Sausages on

pulled from smoker @ 203*

The point pulled itself up from the flat

 

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

 

Now this part was awesome

 

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

 

 

Leftovers

 

Again leftovers

Hope you all liked this. Thanks for watching.

post #10 of 19


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

post #11 of 19

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

post #12 of 19
Looks great! I'll take a "dry" sammich from that brisky!
post #13 of 19
icon14.gif

Awesome looking meal. Congrats!
post #14 of 19
Nice work Scott. Looks awesome. Great looking meal as well.

Bryce
post #15 of 19

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

post #16 of 19
Quote:
Originally Posted by Scott S View Post
 

 

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.  

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

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.

post #18 of 19
Quote:
Originally Posted by jbills5 View Post
 

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.  

post #19 of 19
Quote:
Originally Posted by kenafein View Post
 

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.

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