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My first Brisket w/q-view (need some help)

post #1 of 16
Thread Starter 
Hello all,

Well, I've smoked several chickens, a lot of turkey, quite a bit of pork, a few fatties, a dessert once, many batches of ATB's, and even venison three very successful times. The one thing that has intimidated me since I started this awesome hobby is the might brisket. So, tomorrow is the day I tackle that foe. By the end of it, I hope to call it my friend. I've read many many posts. I'm prepared for the plateau... I have my rub in mind. (Jeff's awesome rub that I have enjoyed on everything I've put it on so far!!.. I figure why stop now?!?!) I've got my wood and lump all ready to go. Thermo's checked and working... BUT... I'm still struggling with one big step... When to start?

This is a small home grown brisket. I'm not even sure if it's a flat or a packer? I think a packer?? Or does it even get qualified like that when I raised this beef? It's in two pieces because that how my butcher processes it. He says he can't vac pac a whole one?? I figure, no matter, with my little smoker I probably would have had to cut it in half anyway just to make it fit? So, here it. Seven pounds total. One half weighing 4 pounds (on the left) and the other weighing right at 3 pounds. Dinner is at 6 p.m. If I understand right, it can (and only benefits from sitting in a towel lined cooler for up to five hours. So, I get it... there is a pretty big window... but... I'm still nervous about starting to early or to late?

Help! What do you folks think?

Thanks... as always... any and all input is welcome and appreciated. More q-view to follow.

Yours in smoking,

Smoke Chef
post #2 of 16
Thread Starter 

Rubbed and ready

Well... here's my brisket all rubbed and ready with a liberal coating of Jeff's rub. I have decided to start at 6 a.m.. I figure I can always heat it up if needed.... but making the family wait would be awful. I'll post as progress happens. Wish me luck!

post #3 of 16
I think starting about 6 or so in the morning would give you a good start time, considering it is only a total of 7# that should give you a nice window with time to allow it to finsih, rest and get in a few drinks.
Good luck with the smoke, hope all turns out great.
post #4 of 16
Should be more than enough time, enjoy and good luck.
post #5 of 16
Good luck....a brisket is my next challenge
post #6 of 16
How is it coming? Good Luck...
post #7 of 16
Sounds like you have a good start. Better to start early than be too late. You can rest a Brisky for several hours after it's done if necessary. Just wrap in foil, then in several layers of towels, and put into insulated container like a cooler, or I have even put it into an oven that was heated to 130 then turned off. Make sure to spritz it every hour after the first two hours. I use plain apple cider on mine. Good luck!
post #8 of 16
If I started this project at 6 am, I probably wouldn't be able to serve dinner until 7-8. You want the fire around 200 - 230 degrees for a long slow smoke. We want the collagen in the meat to breakdown which will tenderize this tough cut of meat. At that temperature, figure about 1.5 hours per pound.

But since yours is cut in half, I'd figure about 1 hr per pound total, approx 7-8 hours smoking time. And like they said, it can hold in an insulated cooler for several hours, so better early then late.
post #9 of 16
Thread Starter 

Finished... with success. Thanks!! (final q-view)

Well, it's all gone. Most people wanted seconds so I guess it was a success.

Thanks for all the help. This is an awesome site full of awesome people!!

Raceyb.. you were right on with the cooking time. I had my fire burning steady at 225 and put the meat on at 8 a.m.. The plateau hit at 167 and 168. The smaller side (3lbs) was done right at 4 p.m.. The other side (4lbs) only took another 30 minutes. Some of the guests were late for dinner so it all rested until about 6:30. It still had a pretty decent bark, it was juicy, good smoke flavor. I couldn't have done it without you guys. (and girls)


post #10 of 16
Looks delicious, nice ring.
Congrats on a successful smoke, you definitely know it's good if people ask for seconds.
post #11 of 16
Beautiful smoke rings! I know most of us are purists, but does anyone serve a glaze, sauce or gravy of any type with their brisket? I know in competition your better off letting meat speak for itself besides any injections, but anyone here like to eat em wet and if so, what do you use?
post #12 of 16
My two favorites are the Jack Daniel's glaze/sauce from TGI Friday's and a simple balsamic glaze/sauce.

Jack Daniel’s finishing glaze

1 head garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

325º Baking Pan (better yet, on the grill)
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

3. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.

4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze.

Balsamic glaze

1 cup Balsamic vinegar
1 cup Water
1/4 cup Brown sugar
Add all ingredients to a small sauce pan and slowly simmer until it reaches the thickness of a glaze. Stir frequently to keep from burning.
post #13 of 16
Nice smoke ring and now you have conquered a brisket.PDT_Armataz_01_37.gif
post #14 of 16

Smoke chef.........................;}-

You'll be just fine. Be patient, sip your Libations and take Q-view. The Brisky thingy is not a monumental barrier; sounds like you got a hand on it alreadytongue.gif.
Starting at 6am. should be plenty of time for 6pm meal! And that's with an hour or so rest time(subjective to cooking temps.).
Have fun and-
Stan aka Old School
post #15 of 16
They Look Great...PDT_Armataz_01_37.gif
post #16 of 16
Well done! Congratulations on your success!
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