My first brisket

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bernarc

Fire Starter
Original poster
May 24, 2015
34
15
K-W, Ontario
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?
 
Looking Good on your first brisket. 
points.gif


Keep them coming.
 
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!!!
 
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.
 
It was a 6 pound flat and it took about 9 hours (including 30 minutes of rest). Good luck with it!!! Post pictures!!!
 
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.
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky