"First" brisket

homebrew & bbq · Jul 2, 2008

Well, technically this isn't my first brisket. but I haven't done one in two years. The last one was shortly after I started smoking meat and I hadn't met any of you folks. That brisket came out chewy and dry.

Here's the brisket. (Sorry, I forgot to look at how much it weighed.)

I trimmed a lot of the fat off and split the flat and the point.

I threw together a [font=verdana,Sans-Serif]rub[/font] consisting of 2 packages of Lipton onion soup mix, about a half tablespoon of cracked black pepper and 1/2 cup of brown sugar. (We'll see how this works.)

It's covered in plastic wrap and in the fridge until tomorrow.

pineywoods · Jul 2, 2008

Looks like a good start will be looking for more Qview tomorrow!! Happy smoking

abelman · Jul 2, 2008

Good luck and let us know how it goes. Interesting idea on the onion soup mix...you might be on to something.

ronp · Jul 2, 2008

Nice start let us know how it turned out.

fishawn · Jul 2, 2008

I like the Onion Soup mix idea, please keep us posted.

bbq bubba · Jul 2, 2008

Why did you seperate the point???

homebrew & bbq · Jul 2, 2008

Here's a pic from 3 hours into the smoke. The smoker is at 240Â°. The thickest part of both the point and the flat are at 161Â°. I'm planning on taking them both to about 185Â°.

The plan is to slice the flat and use the point to make some [font=verdana,Sans-Serif]burnt ends[/font]. I've got the pan in the smoker to catch the juices and use them when I serve the brisket.

To answer the questions about splitting the brisket, I did it for a couple of reasons. I figured the smaller pieces would get up to the final temp quicker. Since I was planning on doing some burnt ends, I thought it would be quicker to get them cut up and back into the smoker if the point was already separate from the beginning of the smoke.

bonedadddy · Jul 2, 2008

Splitting the brisket is interesting. I wouldnt trim all the fat off, leave at least 1/4 inch on the cap as it will help keep the meat moist.

I know you mentioned a previous brisket was tough and chewy...Make sure that meat gets above 180 degrees too...I have read betweem 180 and 205...

Let us know how it turns out...That point will make some great burnt ends!!!

bbq bubba · Jul 2, 2008

He's right, Brisket will be chewy at 185, gotta cook till a probe slides in with NO resistance, that may be 190 or 210.....

homebrew & bbq · Jul 2, 2008

I just tried to leave a 1/4 inch or so, but sometimes I didn't cut where I should have. The point still has plenty of fat marbled through it so I put it on the shelf above the flat. I figured that would let the fat that is rendering out of the point drip down and baste the flat.

I'll see how things feel when it gets to 185Â°. I thought I had read taht 185Â° to 190Â° was when you should pull a brisket if you were going to slice it, and 200Â° to 205Â° was if you intended to pull it.

homebrew & bbq · Jul 3, 2008

The brisket's done, and it turned out GREAT!! It took about 8 1/2 hours with smoker temps running 225Â° to 240Â°. I used a mix of hickory and cherry for the smoke.

The brown sugar with the onion soup mix turned it into sort of a glaze on the outside of the brisket. The inside was juicy and tender.

I gave samples to the neighbor and to some folks from the church who came over to take out a tree. The reviews were VERY positive. I'll be doing brisket this way again.

Here is the point. It got [font=verdana,Sans-Serif]cubed[/font] up and went back into the smoker.

Here is the flat and the juice that dripped off the brisket and into the catch pan.

And the sliced brisket... The [font=verdana,Sans-Serif]MES[/font] doesn't make a smoke ring since it doesn't use any charcoal.

bb53chevpro · Jul 3, 2008

Looks great. i can taste it from here.

bbq bubba · Jul 3, 2008

Very nice!
What temp did ya pull it at??

homebrew & bbq · Jul 3, 2008

I pulled it out of the smoker at 188Â° internal temp.

ddave · Jul 3, 2008

Still looks pretty tasty from here!!

Dave

safety1 · Jul 3, 2008

VERY good looking! Great Q-view

waysideranch · Jul 3, 2008

Terry, i know your a corn boy and i can't hold against you. Really like the q-view. Hope my Mildcats whip your corn boys this year.

flyin'illini · Jul 3, 2008

Hey Homebrew -- nice work. I need to get a brisket going myself. (never done one)

nick · Jul 3, 2008

LQQKING great so far, Terry. My mama used to make burgers with the onion soup mix. They were great. BTW, the 2 butts came out great. Thanks!

homebrew & bbq · Jul 3, 2008

Glad to hear the butts were a success! Way to go!!

"First" brisket

Smoking Fanatic

SMF Hall of Fame Pitmaster

Master of the Pit

Gone but not forgotten. RIP

Smoking Fanatic

Master of the Pit

Smoking Fanatic

Smoke Blower

Master of the Pit

Smoking Fanatic

Smoking Fanatic

Master of the Pit

Master of the Pit

Smoking Fanatic

Master of the Pit

Fire Starter

Master of the Pit

Smoking Fanatic

Meat Mopper

Smoking Fanatic

Similar threads

Hot Threads