First attempt at a brisket (flat only) for me

hardcookin said:

Good Luck!!
Keep us updated!

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Thanks man, I'll do my best. Hope it's edible!!

hardcookin said:

Probe tender in the thickest part of the flat. Will tell you if it is done.
Could be anywhere from 195-210
Enjoy your smoke!!

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Thanks.

ChileRelleno said:

G'luck and G'smokin,
temps, smoke and time, it ain't overly hard.
I bet you Brisket comes out great.

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We will find out today.

I'm hoping it doesn't take 12 hours, getting it going soon. Taking it to 165IT, then wrapping to 195, then start testing it.

SmokinAl said:

Looks like a great start!

Good luck!

Al

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We interrupt this smoke with a trip to the ER. Wife jammed a knife in her thumb about 5 minutes after I started the coals. Smoker is up to 176. She is driving herself to ER, me and the kid are finishing breakfast and taking care of the smoker.

Another 50 degrees and it'll be on.

Wind picked up, trying to keep this at 220 is a chore. Added 1/2 a chimney of lump, and prepped another pan of KBB. While I was messing around, stuck the prob in, it's at 118IT.

Holding good around 220 now. Two beers down!!

Wifes thumb is good, had to get stitches.

Stalled at 155. Wrapped and added coals. Had a hunk of leftover ham on for a few hours, made up a batch of potato ham chowder if the brisky sucks.

SmokinAl said:

Glad to hear your wife is OK!

Al

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Thanks Al.

My brisky is looking ok.

SmokeyMose said:

Lookin good! Both the brisket and the chowder LOL...
My wife can't look at a knife without cutting herself.

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Thanks. The brisky is climbing fast after wrapping. About to hit 195 IT.

tropics said:

wbf610 Looks like a good start I am glad your wife is okay,Good start on the brisky as stated probe with a tooth pick when it slides in easily,that meat will melt in your mouth.
Richie
When you get a chance please update your profile location?
What kind of smoker are you using?

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I'm near Allentown, Pa. I'm using an Oklahoma joes 3 in 1.

After wrap, it got to 195 IT, toothpick failed. Took it to 200 IT, toothpick failed.
Took it to 205 IT, toothpick sort of like butter.
Took it to 208 IT, passed toothpick test with my u trained and inexperienced hand.

Pulled it, wrapped it, and she is almost done resting.

Chowder was excellent, wife just plowed though two bowls. At least I'm batting .500 so far.

Just after the rest period:  I was happy with the bark, as  the wife and I don't like huge amounts of it.  There was more before foiling.  I added a little more rub, about 1/4 cup of BBQ sauce (store bought) 1/4 cup A1 (for the wife), and a few sprays of water in the wrap.


On to the slices:  insert sad face. 


Tissue not fully rendered: 


about 2/3 of it was good, thicker middle 1/3 was not 100% tender.


Can't complain about the smoke ring:


As you can see, the butt end piece has a lot of moisture, as well as the first 8 slices or so (some may be missing from the picture, they went in my belly).  Towards the middle 1/3, the ends were ok, but the thickest sections were a little dry/tough.


The end 1/3's were juicy and bent on the thumb, supported their weight when hanging, and pulled apart with very little tug, but could have been a little better.


2nd or 3rd slice in from the one end, it disappeared quickly after this pic.


Thoughts, I just pulled it too early.  After my toothpick test at 208 IT, my untrained hand felt little resistance, even in the thickest part.  Note to self, practice this test further.

Flavor:  I was happy, and the wife was as well.  I was concerned with the rub having brown sugar it would be too sweet, and wasn't sure how the cumin would play out.  It had a little sweetness and a small amount of heat on the tongue, but the beefy flavor was good and not overpowered.  I would do this rub again without changing anything.  

Smoke ring:  I was happy for my first brisket and only my fourth smoke.

Doneness:  As noted above, it needed more time.  I think if I let it go to 212 IT it probably would have been perfect.  I was concerned that the ends would fall apart if I let it go further.  We like it sliced not pulled, so that was my thinking.   I was wrong.

Overall:  I was pleased with quality of the meat from sam's.  It had good flavor, a decent amount of fat for choice.  I wouldn't hesitate to do another flat in the future from them.  The only thing I would change is to let it go further, learn the toothpick test better, and call mother nature to schedule a wind free day ahead of time.  If I end up with a windy day again, I would probably cheat after a few hours on the smoke and finish it in the oven.

As mentioned previously, the wife loved the chowder as well.  It had great flavor, and the little bit of smoke I put on the ham came through after being in the water and milk simmering for an hour.

I'd appreciate any comments that can help me the next time.  Next up, I have two butt's in the freezer i'm planning to do in two weeks.

Thanks for looking.  Cheers!