About to smoke my first ever brisket, realized I had a few noobie questions.

millerbuilds

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• Jun 30, 2015

• #21

corne84d said:

 
Yeah, I think next time I'm going to try and get a non-trimmed one from the butcher and trim it myself in conjunction with spraying some apple cider on it during the cook.

As for the wood, I used five decent sized chunks of hickory. The flavor was real nice, not too bitter but definitely present.

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Hickory should have given you the smoke flavor you wanted, I like to mix in some pecan as well.

 

smokinnewb9085

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Jun 23, 2015

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• Jun 30, 2015

• #22

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• smokinnewb9085
• Jun 30, 2015

first ever brisket in my smokehouse, after 20 hrs of sitting wrapped in saran in a delicious rub its goin on da smoker

 

smokinnewb9085

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Jun 23, 2015

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• Jun 30, 2015

• #23

My tactics are going to be low heat, apple n hickory smoke, and fat side up I left it completely untrimmed how I bought it, gunna wrap in six hours for the infamous stall

 

gary s

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• Jun 30, 2015

• #24

Can't wait, I'll be watching

Gary

 

smokinnewb9085

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Jun 23, 2015

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• Jun 30, 2015

• #25

Ill post more pics later on in the day
..

 

smokinnewb9085

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Jun 23, 2015

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• Jun 30, 2015

• #26

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• smokinnewb9085
• Jun 30, 2015

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• smokinnewb9085
• Jun 30, 2015

holding strong at 200º not gunnna consider checking the IT for a few more hours

 

smokinnewb9085

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Jun 23, 2015

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• Jun 30, 2015

• #27

Its still a baby long long time yet to go....must b patient haha

 

smokinnewb9085

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• Jun 30, 2015

• #28

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• smokinnewb9085
• Jun 30, 2015

gettin ready fer foil in about two hours shes at 158º IT stallage been there fer a while now...but here it is at this point

 

gary s

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• Jun 30, 2015

• #29

Looking Good

Gary

 

smokinnewb9085

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Jun 23, 2015

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• Jun 30, 2015

• #30

Thank you

 

mummel

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Apr 8, 2015

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• Jun 30, 2015

• #31

Subbing.

 

smokinnewb9085

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Jun 23, 2015

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• Jun 30, 2015

• #32

Foiled back in the smokehouse bout a hour ago..looking really exceptional. ? My hopes are very high, doesnt look like it has a great bark at this point but I think its beautiful for a first try at this point......once the temp goes up should I unwrap it and continue smoking for a few more hours?

 

timberjet

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Jan 29, 2010

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• Jun 30, 2015

• #33

smokinnewb9085 said:

Foiled back in the smokehouse bout a hour ago..looking really exceptional. ? My hopes are very high, doesnt look like it has a great bark at this point but I think its beautiful for a first try at this point......once the temp goes up should I unwrap it and continue smoking for a few more hours?

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I don't see why not. Make sure you save all those glorious juices for whatever you might use them for. Au jus comes to mind or french onion soup with the leftovers. Just make sure you go until it is probe tender. Brisket is easy if you know this.

 

smokinnewb9085

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Jun 23, 2015

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• Jun 30, 2015

• #34

Roger that I have a pan under the succulent piece of cow for the drippings, I thought of maybe mopping them over top or injecting the juice back inside once I unwrap the beast

 

smokinnewb9085

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Jun 23, 2015

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• Jun 30, 2015

• #35

Let me know what you think

 

smokinnewb9085

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• Jun 30, 2015

• #36

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• smokinnewb9085
• Jun 30, 2015

patients is a virtue and beer is a teleportal

 

smokinnewb9085

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• Jun 30, 2015

• #37

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• smokinnewb9085
• Jun 30, 2015

..gloves are off aka the foil 195º IT tender and super juicy

 

smokinnewb9085

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Jun 23, 2015

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• Jun 30, 2015

• #38

Conquered the stall

 

smokinnewb9085

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• Jun 30, 2015

• #39

Shes looking beautiful ill post a finisher with sliced pics

 

gary s

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• Jun 30, 2015

• #40

Where are the sliced Pics ??

Gary