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First Brisket

post #1 of 9
Thread Starter 
I am giving this a go for the first time.

I rubbed at 3pm sat afternoon. Its midnight and I just pulled it out of the fridge, let it get to room temp in the next couple of hours.

I will fire up the smoker at 3am, and get this brisket on the cook.
Im hoping we will be eating right around kickoff.

Pics to come
post #2 of 9
When it get up to temp, you should cooler it for at least an hour to let it absorb it's juices. Even if it gets done a couple of hours early, you're still safe on you timetable. Looking forward to pics.
post #3 of 9

good luck w/the brisket

can't wait to see the pics. take some before and after, will check @ halftime
post #4 of 9
good luck and looking foward to the outcome.
post #5 of 9
The only thing A cann't see you doing wrong is there are no Qview. They will never come out right without the Qview. But other then that your doing fine.
post #6 of 9
Thread Starter 
Status Update:

I dedided to get up at 4:00 am instead, the brisket was only 7 lbs and I trimmed some of the fat, I figured she would be close by 1:00pm.

I put good rubbing on her, I used a little paprika, pork seasoning, 5 blended peppercorns, garlic, mustard seed, and onion powder.

At Midnight I pulled the Super Brisket out of the fridge, Injected some beef broth + Worscheshire mixture into her. I went to bed for a few hours to let her breath.

Alarm went of at 3:59, scared the begesus out of me. Stumbled out of bed, and headed down to get things fired up.

Took about 15 minutes and got things going. Put the Super Brisket on at 4:25 am. I was so excited, err tired, I forgot to put water in my water pan. filled the water and closed her up.

I waited up till about 5:30 making sure I had the vents set right and held where I wanted it. It started off at 248, and held right there till I decided I needed a little bit more sleep.

I woke back up about 8:30 and walked outside to see the thin blue coming out.

Temps were looking good, It was up at 256, and decided no need to peek inside. I sprayed some mist in thru the vent on top.

At 9:30 I decided I needed to peek.

She was looking mighty good. I could smell that nice beef aroma when I popped the lid.

I mopped her a bit with apple juice and put the lid back on.

Grate temps climbing back up to about 255-260.

My internal temp is allready at 165, I carved the point down some, not sure if thats the best or not. She might be done a little early, however She can rest in the cooler for a while.

So Im not sure if i should flip it or not. It looks great the way it is. Not really sure since this is my first brisket.

Its 10:15 now, I'm gonna have some hot wings for lunch, and pre game. I think as soon as she gets to 170 I will foil her up with some juice and get her to 190. Then to the cooler.

If she pops off sooner, will I be able to keep her warm in the cooler for 3 hours? She should still be hot enough?

Now, I need to think of finishing sauce...

Stay Tuned.
post #7 of 9

Wrap in towels and you'll be good to go.

If you really want to go all out, charge your cooler by pouring some hot water in there (be sure to drain the water).
post #8 of 9
Check out the sauce from Rivet. it is absolutely the best for Brisket!

post #9 of 9
Thread Starter 
TN_BBQ, Thanks for the tip! The Super Brisket Popped at 192 at 11:30

I pulled her out of the Smoker

I took just a bit off the point, wanted to try the burnt ends.

I cubed it up, and mixed a little finishing sauce with it. Foiled it and put it back on the smoker.

It was very moist, and had a great flavor.

It was tender, juicy and good.

Thanks to you guys, and the info I found off this site, my first brisket is great!

I'll snap some photos later of the slices...

Its allmost football time!
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