Decided I'd use 4th of July to make my first brisket (yeah, I know...LOL). Picked up an 8 Lb'r as the sacrificial offering. Can't state how valuable this site has been in prepping for (hopeful) success.
Thanks to all who post and advise in here. One thing I've noticed about this place is that the vets are always happy to give thoughts & suggestions and I have yet to see a post that wasn't still encouraging at the same time. As a newb, that goes a long way when it comes to researching. While I haven't blown up the posts with my own, I've spent countless hours on here reading (and investing lol) in new toys (ahem, I mean culinary equipment).
Trimmed fat cap down to ~1/4" yesterday evening, left a little more in the high spots since it's a flat and I'm probably gonna need the moisture. Didn't leave any hardened fat, just the areas I felt would still render down..I cal always trim excess afterwards right?
Thought it'd be better to error on the side of caution in case I needed it vs. trim too much and risk it going dry.
Pretty standard dry rub, 1:1 Kosher Salt/Pepper, Garlic Powder, Onion Powder, and a hint of Cayenne. Wrapped it to rest in the fridge overnight.
0730 - pulled brisket out of fridge to take the chill off of it before going in.
0750 - Fill & light ½ tray Cherry/Hickory/Apple pellets with ½ tray Apple dust. Preheat smoker to 200 then light drizzle
of Worcestershire across the top.
0830 - Brisket in, raised temp to 235
1250 – Smoker temp 210 – IT 151
1415 - Smoker temp 235 - IT 161
1430 - Pulled brisket out at 161 IT, wrapped in foil w/ beef broth base & a little butter
So far...so good. Back into the belly of the beast until it's ready. Note: I'm not setting a pre-set IT, lots of reading on here has taught me to start w/ toothpick at about 195 IT until the toothpick glides in like a hot knife through butter.
1800 - IT was at 191, toothpick test complete. Removed from smoker, wrapped in towels and into the cooler to rest. Sure I'm not alone here but I HAD to sample. Really good flavor, seemed a a little on the tight side. Not sure if the resting period will change this, if not I'd still call it a successful first venture thus far. More pics to follow...
Edited by Sin City Smokin - 7/4/15 at 7:23pm