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My first brisket

post #1 of 31
Thread Starter 
I'm relatively new to the smoking world and today I decided to tackle my first brisket. Nothing huge. I had a 6 pound flat.

I put it on my Napoleon Apollo smoker (very similar to a WSM) at 9am. It was a very hot day today so I used the water pan in order to avoid any issues with temp spikes.

It got up to about 170 when it stalled for a couple of hours. I wrapped it in foil and got it up to approx 200 degrees when I pulled it. I then let it rest for close to an hour.

When I unwrapped it, this is what I had.

I sliced it and it looked pretty good. Tasted good too.

For my virgin run, I thought it went well. The only complaint I had was the rub recipe I used was way too salty. But that's an easy fix.

Any thoughts?
post #2 of 31

And you didn't invite any of us to dinner?

post #3 of 31

It looks good to me



post #4 of 31

My 1st Brisket had the texture of a Tractor Tire !!!! Yours looks much Better !!!!

post #5 of 31

Nice brisket!

post #6 of 31

Very nice work. I want some.  Jted

post #7 of 31

Looking Good on your first brisket. :points:


Keep them coming.

post #8 of 31

nice job on your first briskey i see alot of people talk about a probe test to check for tenderness and doneness when a tooth pick or temp probe slides in like a hot knife thru butter its good... not trying to tell you how to do it just saying that's an option but for your rub recipe if you dont mind sharing it here we could see how much of everything you put in it...

Congrats on making the carousel!!!

post #9 of 31

Nice job , the bark looked great and the slices were nice and juicy .


Do some more . Keep us drooling...:drool


Have fun and . . .

post #10 of 31

All in all looks good for the first one

post #11 of 31

My only thought.... Now I want Brisket!!! Looks Great!!

post #12 of 31
Originally Posted by For-Q Cookers View Post

My only thought.... Now I want Brisket!!! Looks Great!!


EXACTLY my thoughts too.


This warrants a trip to Cash & Carry!


Looks Great, if you used a prepackaged rub, they are almost always too salty for my taste, which is why I make my own.

post #13 of 31

Looks like you got it down pretty good, congrats...

post #14 of 31

Looks great!!!

post #15 of 31
Thread Starter 
The rub I used was from the recipe in the Franklin Barbecue book - equal parts salt and pepper. I added a little onion and garlic powder. I used probably 1/3 of a cup of the rub.
post #16 of 31
Looks great, nice smoke ring as well!
post #17 of 31

How long did this take? Thinking about doing my first brisket too.

post #18 of 31
Thread Starter 
It was a 6 pound flat and it took about 9 hours (including 30 minutes of rest). Good luck with it!!! Post pictures!!!
post #19 of 31

Good job on that brisket. Salt can be a hard thing to measure. I find when I premix my cracked black and kosher salt, I do alot better and not going with the old guesstimation method.


I found that lots of cracked black is great because the brisket loves it.


Great looking smoke, congratulations.

post #20 of 31
Yeah, I used the guessing method when it came to how much salt to use in my rub for my first brisket. And it turned out to be too much salt. Ive learned now and i actually measure things.
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