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My first Brisket, and it sure won't be my last

post #1 of 33
Thread Starter 
So I was finally able to do my first brisket.
Now it's not that I haven't wanted to do one for a long time but in my area the cheapest I have ever seen brisket go for is $4.49lb! Well, I was browsing at a newish super walmart they built a few towns over and couldn't believe it, brisket for $1.86lb!!!

So now down to the good stuff.
Made up a batch of rub to try out, it turned out really good and I'm going to try it on several things.

Fired Up Brisket Rub:
2T kosher salt
2t black pepper
1t white pepper
2t paprika
1t cayenne pepper
2-3 dried chipotles, powdered (about 1 1/2T) but the more the better
1 1/2t brown sugar
1t oregano
2t garlic powder
1/2T mustard powder

Here's the 9.99lb brisket after a night of resting coated in olive oil and rub

For snacking I made some ABTs and stuffed mushrooms that were cooked at some point during the 14 hour smoke.



Here are some progressive brisket shots

Whew! Once all that was done it was finally time to get some rest.
Later that night I reheated it in its own juices, in the oven at 225 for 45 minutes.
Made a finishing sauce that Rivet sent to me, don't imagine he would mind me sharing with you good folks.

John’s Kansas City Style Brisket Finishing Sauce
1 small onion, chopped
2 cloves garlic, minced
1 TBSP olive oil
1 cup thick tomato sauce
1/3 cup molasses
¼ cup vinegar-preferably apple cider
2 TBSP chili powder
2 TSP mustard powder
1 TSP celery salt
1 TSP paprika
1 TSP cayenne
¼ cup water, or more if you think you need later

Sautee onion and garlic in oil until onions are soft. Be careful do not let the garlic get brown-it gets bitter. Add remaining ingredients and simmer ½ hour or until thickened.

It was really good, only thing I did different was add smoked garlic instead of regular, and I would do 1/2T less chili powder. Wasn't too hot but personal preference would be a tad less chili powder flavor.

(I love smoked garlic)

Before reheating


Brisket took 14 hours with a 3 hour plateau. Kept the heat steady and it eventually worked its way through it.
What else...hickory, 225-250. Took to 170 then placed in a pan with its own juices and brought to 190.
I read some trim theirs and some don't so I decided to not trim but next time I will as I hated losing some of that bark to pieces of fat.
It was everything I imagined a good home smoked brisket would be, I think I'm in love PDT_Armataz_01_12.gif

Thanks everyone for looking, Happy Smokes to you all.
post #2 of 33
Man o man that looks good...Gotta try the smoked garlic too!
post #3 of 33
That looks fantastic. I've been wanting to try some stuffed shrooms. I've got a pork shoulder waiting for the weekend, I may have to give those a shot too!
post #4 of 33
beautiful! points for a great first job!
post #5 of 33
That all looks awesome PDT_Armataz_01_37.gif Judging by the looks of that I'm sure you'll be doing lots more briskets biggrin.gif
post #6 of 33
post #7 of 33
Looks great!! I love the looks of those shrooms!! Brisket - by looks like it was perfectly cooked. What else was on your smoker, a meatloaf?
post #8 of 33
I'm drooling all over my desk and keyboard at the office right now...

Nice Q-View!biggrin.gif
post #9 of 33
Now that is a nice looking brisket. Great job. Glad you found a deal on them..
post #10 of 33
Thats some fine looking brisket there fire. I know that won't be your last. It is well worth the time all yummy and juicy. got to go and get something to eat now. Great job fire
post #11 of 33
Very nice indeed, great job on your first.............points to you my friend.
post #12 of 33
That is a very nice looking brisket. I keep banging my fork at the screen.
post #13 of 33


Great job on your first brisket. By the way you got any left overs?
post #14 of 33

Good looking brisket!

Looks like a great time and good eats! OK so I gotta stuff a brisket into my smoker now thats the next thing!! like you I'm faced by high prices too.. I 'll find one !!


post #15 of 33
Im feelin ya fire....the cheapest i could find was 3.29 a #. must be brisket weekend here in jersey im doin my first on sunday.Qview to come
post #16 of 33
good looking grub there-great first brisky.
post #17 of 33
Don't fear the brisket! Good looking grub there.
post #18 of 33
Only a few words, awesome and points!points.gif
post #19 of 33
Nicely done, and great thread with pics!

The trimming can be a hard lesson learned, when in doubt, leave extra on it, especially the softer fat. The harder suet looking stuff can get trimmed of pretty close to the meat!

Now that ya done one, I bet its not as hard as ya thought was it?PDT_Armataz_01_01.gif

looks like you have done more than that one!PDT_Armataz_01_37.gif
post #20 of 33
Nice job! PDT_Armataz_01_34.gif It looks delicious!
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