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First shot at brisket

post #1 of 14
Thread Starter 
I've been lurking here for a while, but this is my first post. First of all, I can't believe the wealth of information on this forum. All my reading gave me the confidence to go for the brisket today. Here's where I stand.

Lit up the grill (Weber Kettle 22.5) around 6:45 this morning. Got the hunk of meat on around 7:30


Using the snake method. I've been pretty impressed with it actually, kept a steady 225 - 250 all day so far. Got up to about 153 IT, then dropped to 149. After silently panicking for a while, it took off again, and now we're back up to 155.


Had to move into the carport since we're expecting heavy rain here in South Jersey later. Still humming right around 245 on the grill. My friends are coming in about 2 hours, but we've got plenty of beer, and everyone knows we'll just eat when it's done. I'll try to get some more shots later. Don't want to disturb the meat baby.
post #2 of 14

Your pictures look delicious!  Keep that up and you'll have to open a Jersery BBQ restaurant! Your brisket has a nice dark color, should get good bark with it.  You have hours to go before it will be ready so don't get in a hurry.  Are you planning on wrapping it?  I usually do after 4 or 5 hours and from what I've read that speeds up the cook a little.  My biggest suggestion of what has greatly helped my brisket is once it reaches the temperature/doneness you want take it off the smoker and rest it in a cooler for an hour or two.  I use to never do that (too impatient) but it has made such a difference in the quality of brisket I serve.  Be sure and take some more pictures when its done and welcome to the forum! 

post #3 of 14
Thread Starter 
Thanks so much for the kind words. Not rushing anything. Just cracked another beer. Brought the whole patio setup into the carport and put on a sweater, so we're in it for the long haul!


Wasn't planning on foiling, but been stuck at 164 a while. I'm considering it, but since it's my first one I think I'll try to ride it out. Next time I'll foil and see what I think.
post #4 of 14
The brisket looks likes it is coming along nicely, but I wanted to add that your patio area is pretty cool too. Looks like it'll be a great time with friends!
post #5 of 14
Thread Starter 
Thanks. 185 and cruising. Decided not to foil, and we broke out of the stall as friends were arriving. I'll try to grab a shot of the finished product. Had to reload the snake a few times which probably cost me some time, but I figure we'll be ready to eat before 10, so we're happy.

About the carport... We thought it was such a great feature when we bought the place, but a car barely fits inside. But if I can smoke in the rain, it just paid for itself.
post #6 of 14
Looking great so far!
post #7 of 14

Looking good!  

Let us know how it turns out!

 

Smoke ON!

 

-Jason

post #8 of 14
Thread Starter 
Turned out great! Smoked the flat to 193, separated the point, and sent it back onto the grill for burnt ends. One friend went to grad school in Alabama, and he was impressed. Here's the sliced flat. It kind of fell apart on me when I sliced it, which I would think would mean over-done?
post #9 of 14

Very nice looking beef!  Well done!  Thanks for sharing! 

B

post #10 of 14

I don't think it could look much better!  It has really good bark, a nice large smoke ring, appears to be moist, and if it is falling apart it is definitely tender.  I'm sure your guests were impressed.  Definitely made me hungry!  Now if I just had some white bread and jalapenos I would be set.

post #11 of 14

VERY well done and on your First one no less!!!!!!!!

 

 

:drool:

post #12 of 14

K22, nice brisket !!!

post #13 of 14
Quote:
Originally Posted by kabibble22 View Post

Turned out great! Smoked the flat to 193, separated the point, and sent it back onto the grill for burnt ends. One friend went to grad school in Alabama, and he was impressed. Here's the sliced flat. It kind of fell apart on me when I sliced it, which I would think would mean over-done?

When in doubt blame the knife! Any pics of the burnt ends?
post #14 of 14

Looks like it turned out perfect!  Great job for your first one.

It does not look over done to me, if it was over done it would be much more dry.  I would check to see how sharp your knife is, it appears that it pulled apart.

 

Wish I had done one this weekend!

 

Smoke ON!

 

-Jason

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