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First Brisket - Page 2

post #21 of 37

Looking good!

post #22 of 37
Thread Starter 
IT 185
post #23 of 37
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IT 191
post #24 of 37
Thread Starter 
Pulled at 200 IT. Probe test was perfect. Tasted the small piece of flat due to it being done long ago and had rested. If the full brisket tastes as good as the small piece it will have been a successful first brisket!!
post #25 of 37
Thread Starter 
Going to let brisket rest for four hours and will then slice.
post #26 of 37
Looks like a great brisket cook...Good job icon14.gif
post #27 of 37
Thread Starter 


Taste is awesome but it falls apart when slicing
post #28 of 37
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post #29 of 37
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Uncut
post #30 of 37
Looks tasty! When's the next one starting?biggrin.gif
post #31 of 37
Thread Starter 
Lol i have two more in freezer. I am gping to cold smoke one into bacon. The other not sure yet.
post #32 of 37

Nice slices, looks great!

 

Successful first brisket under the belt. :sausage:

post #33 of 37
Quote:
Originally Posted by IdahoMuskrat View Post

When should i foil it?


After it is done... and only to rest or cooler it for transport or holdover...

 

Stop opening the lid..

 

It's done when a skewer goes through easily.... then rest it about an hour or more.

It looks good and if it's edible then you did good. Many a brisket is rendered inedible on the first go around. IMHO, this is one piece of meat that needs to be left alone in the smoker in order for the magic to happen. 

post #34 of 37
Thread Starter 
Quote:
Originally Posted by Pit 4 Brains View Post


After it is done... and only to rest or cooler it for transport or holdover...

Stop opening the lid..

It's done when a skewer goes through easily.... then rest it about an hour or more.
It looks good and if it's edible then you did good. Many a brisket is rendered inedible on the first go around. IMHO, this is one piece of meat that needs to be left alone in the smoker in order for the magic to happen. 
I only opened the lid when mopping and that is when i would take pics. It was very good and tender. Only the point was falling apart tender. After being in fridge it slices perfectly.
I think practicing with corned beefs really helped me a lot on making this successful.
Thank you all for the wonderful comments & help!!!!
post #35 of 37
Thread Starter 
Curious question...
Is the point always more tender? And anyone have some good links to proper brisket carving?
post #36 of 37
Quote:
Originally Posted by IdahoMuskrat View Post

Curious question...
Is the point always more tender? And anyone have some good links to proper brisket carving?

 

 

Your brisket looks great!

 

Yes the point is always more tender, because it contains more fat.

 

Most of us take the point off & make burnt ends with it.

 

Then slice the flat against the grain.

 

You can separate the two before or after cooking.

 

Personally I like to separate them before I cook them.

 

Al

post #37 of 37
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post


Your brisket looks great!

Yes the point is always more tender, because it contains more fat.

Most of us take the point off & make burnt ends with it.

Then slice the flat against the grain.

You can separate the two before or after cooking.

Personally I like to separate them before I cook them.

Al

Thanks Al!
I appreciate the advice. I had nothong but compliments on it and will for sure try the burnt ends next time.
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