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Father's Day brisket(First Brisket)

post #1 of 13
Thread Starter 
Well decided to try my first brisket for my first Father's Day of my own! And also my dad and rest of family coming over this evening. It is Sunday now, late Friday evening I got the 12.5 pounder trimmed and rubbed.. I separated the point from the flat in the trimming process,,,can someone tell me if that was a mistake? I'm gonna make burnt ends, should I have left it connected to the flat for smoking till its done? Anyway, planned on getting up at 4 to get the fire going but that didn't happen, got the hunk of meat on at about 5:45.

Here's some pics of it before trimmed and than this morning before going on the smoker all trimmed and rubbed! Keep an eye on this one guys!






post #2 of 13
Happy Fathers Day

Good luck with the smoke.

You will learn the secret we all have learned here. Briskets are so easy to cook and come out so good, If you can keep from peeking and let the smoker do the work, you will be in for a real treat.

Cheers
post #3 of 13
Thread Starter 
I'm at the 5 hour mark, and I'm around 150 temp wise, cooking faster than I thought, i had planned on foiling but I'm unsure if it now? Is there really any purpose to foil a brisket? Does it make it more moist or tender?? This is supposed to be for supper at 7 and I'm sure I will go through a stall but seems like it will be done before than easy, and I will do a 2 hour rest
post #4 of 13
Thread Starter 
This is the age long question, to foil or not to foil, I always foil my ribs and once and awhile my butts. But brisket is a new ball game for me
post #5 of 13
The graph below was for my first brisket.



Note the sharp rise in temp followed by a long stall. I would not bee concerned if it gets done early, and to be honnest I can see it taking at least 12 hrs. If it does get done early wrap in foil and put in a cooler. Again I beleive you will be waiting for it to get done.


What temp are you smoking at?
post #6 of 13
Quote:
Originally Posted by frosty91 View Post

This is the age long question, to foil or not to foil, I always foil my ribs and once and awhile my butts. But brisket is a new ball game for me


I never foil during the smoke. I only foil during the rest after the smoke.
post #7 of 13
Thread Starter 
Yeah it is staying in the 150s range, and I am smoking at 240-270 range
post #8 of 13
Thread Starter 
Well here's some pics of the burnt ends, not very many of them, seemed like the point was more stringy than anything and hard to cube up? Hope the flat isn't like that. Good flavor on the ends lets hope the flat is the same.





Got some abts and pork loin on now!
post #9 of 13
Thread Starter 

Finished product
post #10 of 13
Thread Starter 
post #11 of 13

Nice looking color and heck of a smoke ring.   Was the flat a bit tough ?

post #12 of 13
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post

Nice looking color and heck of a smoke ring.   Was the flat a bit tough ?

It was a bit tough, could have used more time on the smoker. It was a good learning experience for brisket though, the color and bark and smoke ring were all perfect. The rub though was a bit too salty, lesson learned there less salt next time and maybe not to let it sit in the rub for a day and half. And I don't know if I was getting bad temp readings from my digitals but my i foiled it and temps went up super fast but I don't think the temp was accurate. So I took it out of foil and back to just on smoker to slow it down. All in all it was decent for a first brisket smoke
post #13 of 13
Quote:
Originally Posted by frosty91 View Post


It was a bit tough, could have used more time on the smoker. It was a good learning experience for brisket though, the color and bark and smoke ring were all perfect. The rub though was a bit too salty, lesson learned there less salt next time and maybe not to let it sit in the rub for a day and half. And I don't know if I was getting bad temp readings from my digitals but my i foiled it and temps went up super fast but I don't think the temp was accurate. So I took it out of foil and back to just on smoker to slow it down. All in all it was decent for a first brisket smoke

 

 

Yeah, based on the slices, it looks a tad bit undercooked.  Didn't miss by much though.  What led you to pull it when you did ?  Time ?  Internal Temp ?     With the rub, you might be able to use less salt and still give it the day and a half, or lose the day and a half and use the salt.  Or maybe lose both.   I don't bother with the do it the night before thing.  Pull it from the fridge, season it up and slap it on the smoker.  Digitals could have been right, kind of depends on same variables.  Would need more specifics to really tell.

 

Yep, definitely a good shot on your first brisket.  Hopefully you will nail the next one.

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