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First brisket in a VERY long time!

post #1 of 19
Thread Starter 

Reason for the delay in cooking another is that my first two many years ago went straight to the trash after trying to eat it. Total failures!

 

I think I am ready to attempt this again. I have an 8 lb brisket I plan to cook tomorrow on my MES 40 with some mesquite smoke.

 

I am currently reading many threads on here for help and tips but any suggestions are appreciated.

 

I will post pics as I go. I plan to rub it later today and let it sit overnight and start it in the morning. Not sure if it will be ready by dinner or not!

post #2 of 19
Low & slow. 225-250 degrees. Smoke until internal temp is 180 then foil with apple juice or whatever you want, smoke until internal temp is around 195. Should be delicious.
post #3 of 19

Sounds like you are much better prepared this time around!

 

Good luck & keep us posted.

 

jAl

post #4 of 19
Thread Starter 

I definitely think so! Much more experience on the smoker and also this forum to help me along!

post #5 of 19
When checking to see if a brisket is done. I will start checking at 195 in the thickest part of the brisket. And I am looking for it to be probe tender. The done temp usually ranges from anywhere from 195 - 210.
I done one yesterday and I pulled at 201.

Good Luck...You have this smoke!!!
Edited by hardcookin - 6/26/16 at 4:19pm
post #6 of 19
Thread Starter 

The more I read "Let's Talk Brisket", the more I am thinking this isn't a whole brisket! Is it possible to have an 8lb brisket?

post #7 of 19
Quote:
Originally Posted by jteer View Post

The more I read "Let's Talk Brisket", the more I am thinking this isn't a whole brisket! Is it possible to have an 8lb brisket?
It sounds like you could have a brisket flat and not a full brisket packer.
post #8 of 19
Thread Starter 

Here she is before unwrapping... What does this look like? Flat?

 

 

 

post #9 of 19
Thread Starter 

One side had a very big thick chunk of hard fat...I cut it out! Not sure if that was the right thing to do or not, but I just could not imagine that rendering down regardless of how long I cook it!

 

post #10 of 19
Thread Starter 

Rubbed down with some steak marinade and a rub called Chipotle Cowgirl...Now is sitting in the fridge overnight.

 

 

post #11 of 19
Nope you got a packer. 1.94lb WOW what a price icon14.gif
In my area that's an awesome price!!
Good luck with your smoke!
post #12 of 19
Thread Starter 

Found this one at Wal-Mart

 

I decided that rather than start on the MES, I would start it on my Smokin-Pro with some apple and mesquite to at least start with lots of smoke. I just do not seem to get as good of smoke flavor on the MES.

 

Brisket came out of the fridge and sat out for about an hour before going on around 6am. I plan to leave it on the big cooker 2-3 hours before pulling and cooking on the MES at about 250 for the rest of the day.

post #13 of 19
Thread Starter 

Cooking a little faster at 250 than I expected...it is at 195 now. Planning to eat around 530.

 

Think I will wrap in foil a couple hours and drop the heat some. Then let sit for an hour before slicing.

post #14 of 19
Thread Starter 

 I cubed up the ends, dusted a little with rub and a light coat of sauce, wrapped in foil and am cooking a little longer.

 

The brisket turned out quite well!! I could not get it sliced quite as thin as I wanted but was still quite tender. Not much flavor in my book, but everyone said it was great!

I almost forgot to take a pic!

 

post #15 of 19

She looks pretty darn good to me my friend, great job. I would load up on a few more of those briskets at that price.

 

post #16 of 19
Looks good!! Good Job!!
post #17 of 19

Yes....that brisket looks pretty dam good to me!! I'll take 2 sammies please!!!

 

Great job! Points for redeeming yourself!!!

 

points1.png 

post #18 of 19
Thread Starter 

Sorry!! Will have to stick with cold cuts I guess! That brisket got annihilated!

post #19 of 19
Late to chime in but I've been reading these posts. Good job, it looked delicious. Regarding your mes, ive always had good smoke flavor from mine but I usually fill the chip pan (not the little loading pan) to the top with chips to start with. Will smoke a long time
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