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First Brisket

post #1 of 9
Thread Starter 
Wish me luck. I'm doing my first brisket. Bout 10 lbs. Also have a 6lb butt on, but unless something goes major wrong I'm good to go on that one.

Smoker lit at 5, and TBS out at 6:00, meat in at 6:15.

I'm preburning everything as usual for me. Little galvanized bucket I keep on the side with a few burning coals in it. Dump more in the bucket to get them lit as needed, and stoke up the firepit.

I know I know, galvanized, but I don't use it in the smoker, just on the side and it's a good distance away from people. Besides, I've been using it so long I doubt it's dangerous anymoreicon_eek.gif.
post #2 of 9
Good luck on your first brisket smoke! How about some pics for us to drool over? icon_razz.gif
post #3 of 9
Thread Starter 
When the sun comes up, I'll take a few on the smoker. Didn't feel like looking for the camera before 6:00A.M. .... Anyway, I'll definitely have pics of the finished product.

Exciting stuff, I could hardly sleep last night thinking about brisket. I've done a few dozen butts, so hopefully they taught me something, we'll see.
post #4 of 9
An early morning smoke always has me up the night before as if I'm awaiting x-mas morning. Glad to see it has the same effect on others!!
post #5 of 9
LOL...gets me fired up too. Up early myself and pulled the ham out of the tub of water I defrosted it in, pulled off the foil, gave it a quick bourbon wipe, into the fridge for tomarrow. Whee! man it looks good.

Get us that Q-view! Sun's up!
post #6 of 9
Thread Starter 
Ok, so, it's been 10 hours. I'm a bit worried. The brisket is up to 180 in the thick part and it is falling apart tender, and tastes great. The thin part (the flat right?) is sitting around 180 too, but is not even close to tender. There are parts that are fairly fork tender, others are, while edible, a bit tougher than I would like. Does it just need to cook longer or did I dry that bad boy out.

Hoping for quick responses here and working on the q-view.
post #7 of 9
Don't give up just yet. This thing may take you 17 hours or so to finish, depending on the temps you've had the smoker at. The thinner piece of the brisket may be dried out but it does make good jerky bites!
post #8 of 9
I just did my first FULLY succesful brisket this week myself. It was my fourth go at it. I stood it up in a rib rack flat side down. Smoked it @220 for about 10 hours (4am as it were), wrapped it in foil and put it in my oven @220ish, you know how ovens are, 4 hours later and and a couple of hours resting, that meat was fantastic even the flat was super juicy. Its good to wrap it for the last few so the point can contribute to the flat. Oh and cooking it suspended like that kept the fat running down through the flat as well. Smoked with oak, cherry and hickory. There was no sauce in site. I brought it too work and schooled some folk(and shareddPDT_Armataz_01_34.gif )

Keep it up, a briskett is a touchy piece of meat.
post #9 of 9
Thread Starter 
Back for an update. Never got a chance to get out the camera since the wife made me do yard work and I got busy.

So, this never happened. May not be as terrible as it sounds.

Brisket cooked a total of 12 hours. Thick part reached 195. About 3/4 of it was great. Tender and falling apart. The thick part was pulled, the thin sliced. The last 1/4 of the flat was a bit dry, though still pretty good. Is that normal? When pulling, it seemed like I could have actually cooked it a bit longer, since there was still a good bit of fat between the fibers that had to be separated for pulling. Sound right? I stopped cooking b/c I didn't wan't the flat to dry out too much.

I'll admit, the temp spiked a few times to about 280, though normally stayed closer to 240. Plus, this being an un-tuned SnP, the brisket cooked perhaps a bit hotter than that the first 5 hours (it was closest to the firebox for the first 1/2 of the cook, and the probe was between it and the butt).

Next time, the butt will probably get the warmer part, I know it can take it. As usual, the butt came out great and was a hit with the inlaws. The brisket was more for experimentation purposes since it seemed like a waste to use all that charcoal with only 10lbs of meat.

BTW, used apple then a chunk of hickory at the end when I ran out of apple.

EDIT: Thanks William, you give me hope the next will be even better.
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