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First Brisket in a Year

post #1 of 14
Thread Starter 

It's been a year since I did my last brisket and ever since I got back from my deployment in April, I've been craving it. I wanted to do one earlier but spending time with the family was more important so I stuck with a few short cooks like chicken and ribs with a pork butt thrown in. Well, the cravings got to be too much so I picked up a 12.78 lb packer, trimmed it up with the help of my 10 yr old son (he was so excited to help and I was proud he wanted to learn) and threw a new Texas style rub together with his help.


The rub consists of:


1/4 cup salt

1/4 course peper

4 TBS paprika

3 1/2 TBS onion powder

3 1/2 TBS garlic powder

1 1/2 TBS ancho chile powder

1/2 TBS chipotle powder

dash of cayenne pepper (didn't measure this, just seasoned to taste)


It's got a nice kick to it, but it's also savory and can't wait to see the end result.


The new rub


All trimmed up


All rubbed up and injected w/ beef broth, butter, garlic and onion powder and pepper waiting to go on the Lang at 250.


I usually use oak on my briskets, but Academy was all out of stock of oak and pecan so I'm going with straight hickory.  It's the first time in a very long time that I've used hickory but am looking forward to it. More to follow!

post #2 of 14

Thanks for your service! The recipe sounds good


post #3 of 14

That's a nice looking brisket!


Can't wait to see it in the Lang!



post #4 of 14
Thread Starter 

Thanks Richie and Al, I really appreciate it! I'm trying to get as many cooks in as I can because I depart for an assignment in Germany in August and can't take the Lang with me :icon_cry:


Briskets been in for 4 hrs now, mopped it twice with beef broth, butter and Worcestershire sauce.  IT was 157 in the flat and 158 in the point. Going to leave it in the smoke for another hour then into a pan it goes. Planning on taking it to 203-205 then pull the point off for my first attempt at burnt ends.


Here's a sneak peak after 4 hrs


Enjoying the sunrise while having an English Chocolate Stout haha!

post #5 of 14
Thread Starter 

Just pulled it after 5 hrs in the smoke and put it into a pan w/ beef broth, Worcestershire sauce, butter, garlic and onion powder and pepper.  Hit it again with some rub too.  Flat is at 168 and point is at 170. After the fire burns down a little I may cheat and throw it in the oven and go take a nap while also conserving some fuel. If I do that, I'll fire the Lang back up for burnt ends. 


Another teaser!

post #6 of 14
Thread Starter 

Checked the temp after leaving it in the foil for 3 hrs and both the flat and point was at at 209-211. Overshot my final temp, but man this is by far the most tender brisket I've done. Got the flat resting in a cooler while I do the burnt ends, but the point cut like butter. The only knock is that I wish I wouldn't have added that last dusting of rub before covering it, but I'll find out if it overpowers the beef flavor when I slice it. 


Here it is coming off the pit. Finished up a 12.75 lb brisket in 8 hrs keeping the pit temps between 245-265.


My first attempt at burnt ends. Decided to use a commercial sauce since I'm too tired to make some, so I threw in a sweet Carolina sauce with a little of the au ju. Tried one out and it was amazing! Can't wait to see how they are finished.

post #7 of 14
Thread Starter 

That was without a doubt the best brisket I've ever done. It was moist, had a great peppery flavor without being too overpowering and how I went this far in life without ever having burnt ends is beyond me. They melted in your mouth.


Sliced up the flat, passed the bend test with flying colors. Love the smoke ring and may have to go back to hickory from now on when doing a brisket. Didn't put any sauce on it, just dunked the sliced in the au jus and ate. It was a huge hit


The burnt ends were an even bigger hit


Now time to have a beer, grab a shower and go take a nap. Thanks for watching!

post #8 of 14
Nice cook! Burnt ends look good!
post #9 of 14

g a d That looks great I have never made burnt ends either.Points 




post #10 of 14

This looks delicious! I also just tried making burnt ends for the first time this past weekend and will be doing them every time I smoke a brisket going forward.


Thumbs UpThumbs UpThumbs UpThumbs UpThumbs Up 

post #11 of 14
Thank you for your service. usa.gif

That brisket looks so good. And those burnt ends.drool.gif

post #12 of 14

Looks awesome!!!

post #13 of 14

Thanks for you's GREATLY appreciated!!!!


That brisket looks fantastic!! Give me a burnt end sammie any day!!! Great job!!

post #14 of 14

Beautiful brisket! Points



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