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Going to start my first brisket Fri night....

post #1 of 21
Thread Starter 
I have read and read on smoking briskets here and I think I might know what I am doing (hoping for beginners luck actually)...Just wanted to know if anyone wanted to share any last minute secrets, ideas, thoughts, and even a prayer?

If this dont come out right, me and the team are coming after you all...
PDT_Armataz_01_40.gif ....

every....last....one....of....you PDT_Armataz_01_36.gif

I say it with love :)

post #2 of 21
Go get em' girl !!! I'm sure your gonna do just fine. Just remember low n slow and allow yourself enough time. It can always stay nice for a few hours in a cooler. Take some pics if you can, and good luck!!!PDT_Armataz_01_34.gif
post #3 of 21
Yup, low-n-slow and don't get impatient... Remember the plateau!
post #4 of 21
Lisa, Most of all just have fun. Low and slow is the way and I remember well years back when I had the same feelings of doubt and worry. You will do fine and the end result will be real food treat for you and yours.
post #5 of 21
Go by internal meat temp AND how it feels. I've noticed lately on my briskets that when the internal temp hits 205 is when I test it for tenderness. I like mine so tender that you have to slice it 1/2" think and the whole thing is hard to pick up(just wants to come apart).

I test mine by using a thermometer that has a small diameter and I slide it in then right back out. If it is like butter than its done for me. I also don't put mine in a cooler, it stays wrapped in foil and into the house for some "R&R" then slice after it has cooled a bit.

If you get it just right on your first try, I don't want to hear about it! You will be put on the TURD list, right next to Tonto!

Good luck and do have fun with it. TAKE PICS TOO!

How big is the brisket?
post #6 of 21
Good luck and share those pics!!
post #7 of 21
Thread Starter 
I am going right now to Sams and get the brisket, I was thinking around 12-14 lbs. I have people over Sat evening, and they will get to eat everything and let me know how it is :)

post #8 of 21
PDT_Armataz_01_23.gificon_sad.gificon_cry.gif .........icon_mrgreen.gificon_mrgreen.gificon_mrgreen.gifPDT_Armataz_01_28.gif
post #9 of 21
Thread Starter 
taking the pics is half the fun!!
post #10 of 21
Lisa, what time do I need to be down there? It's less than an hours drive and I can bring some beans or potato salad :)
post #11 of 21
Thread Starter 
tomorrow at 5:00....and be ready to do the dishes too!!

post #12 of 21
Good luck Lisa, Remember, don't rush it, go by internal temp. but most of all HAVE FUN!! The first thing I smoked was a brisket, I was nervous as he** but I did what I learned here and it turned out great. After I left it set for a while and I fianlly cut into it, The first thing that I noticed was the smoke ring, YYIPPEEEE I smoked something, then the juices started to run out, man I was in heaven. But the best part was the taste. The only bad part was, now I want to smoke some thing every chance I can.
Then when you take a picture and every one tells you how good it looks, that's the best feeling.
post #13 of 21
Hi Lisa, Just remember it's a brisket and YOU are in control. Remember what you have read here at SMF about briskets and you'll do fine. Most folks are intimidated by a brisket but I figure that if you can do a pork butt or shoulder, you can do a brisket.

Have fun, enjoy yourself and let us know how it turned out!!
post #14 of 21
Lisa -

Don't forget about the temperature plateu -if the temps stay put for a few hours it's normal, don't worry have a cup of coffee!
post #15 of 21
Thread Starter 
Thanks everyone! I feel full of confidence right now, just cant wait to get started and get part over with :)
post #16 of 21
You can trim the fat to a quarter inch if you want. Some people do it (like me), some don't. It's up to you. Use a good rub, get some good smoke on it, and enjoy yourself. Just remember...perfection is unattainable. icon_smile.gificon_smile.gificon_smile.gif That just means you'll have to keep on smokin'!
post #17 of 21
So Lisa how is it going so far?
post #18 of 21
Thread Starter 
Hi Cheech :) Everything is going ok, I am leaving it alone and hoping for the best. I have a sprayer that I spray apple juice onto it about every 2 hours now. I am just so sleepy :)
post #19 of 21
Ah sleeping is for when the food coma sets in.

Keep on keeping on it is worth the taste
post #20 of 21
any picts so far? doing a brisket isnt hard youll do fine.
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