First Brisket - w/Qview

devinrob · Apr 17, 2010

So I'm going to try cooking my first brisket tomorrow. I've picked up a flat and I have a pretty good idea what I should do. My plan is to start smoking around 6am, wrap it after 3 hours (when it reaches 170), smoke for 2 more, than put back on the grill for another 2 or so. It's a 6.2 lb brisket, so anyone have any thoughts on whether I'm close on my timing or not? Here are pics so far:

With Rub:

The rub is one I use on my ribs.

1/2 cup brown sugar
1/4 cup paprika
1 TB Salt
1 TB Pepper
1 TB Garlic Powder
1 TB Onion Powder
1 TB Chili Powder
1 tp cayenne pepper

Should everything work out time wise if I try to keep a constant 250 - 275 degrees?

Thanks all and I'll post more pics tomorrow.

mythmaster · Apr 17, 2010

That small of a brisket will likely be done after the 5 hours at those temps. You'll want to bring it to at least 185*, but you can take it up to 205* if you want.

The rub sounds good, and you have a good plan, too. It will be just fine.

roller · Apr 17, 2010

Good looking brisket.....

devinrob · Apr 17, 2010

Thanks. Should I run the temps a little lower? I don't want to dry it out and I'm suffering from a little newbie paranoia.

mythmaster · Apr 17, 2010

No, 250-275 is a good temp for brisket. I'd keep it in the foil, though, until it reaches temp. It should take on a good bark in those first 3 hours before you foil it.

devinrob · Apr 17, 2010

Up and smoking early

newflame · Apr 17, 2010

is that diet dp gonna transform into a beer later this afternoon? good lookin brisky.

devinrob · Apr 17, 2010

This is after two hours, temp read 140

@NewFlame - It's probably turning into a beer shortly. I just needed some quick caffeine this morning

devinrob · Apr 17, 2010

Pre-wrap after 3 hours. Reading 160

duosmoker · Apr 17, 2010

oooooh my,
I see what I want for breakfast now...
lol..
If the weather holds out
for the weekend, I shall be
doing mine tomorrow...

ddave · Apr 17, 2010

Lookin' good.

Keep us posted.

Dave

devinrob · Apr 18, 2010

Everything worked out well. I had a nice smoke ring around the meat and on top of that, my 11.9 month old LOVED it. Here is the finished product:

We had quite a bit of leftovers, but who would've known that brisket tasted great in a breakfast sandwich!

I'm going to tackle a pork shoulder next weekend for my son's birthday.

roller · Apr 19, 2010

Great job it looks really moist and tender...

fourthwind · Apr 19, 2010

Looks good to me! It's always good when you get kid approval..

mythmaster · Apr 19, 2010

Looks good from over here! Thanks for the Q-view

caveman · Apr 19, 2010

Looks good so far. I remember doing my first Turkey that exact same way before I got the SFB.

mr mac · Apr 19, 2010

Looks like you've been doing it for a while! Nice job!

smokeydrewsky · Apr 19, 2010

This is making me awfully hungry! Those are some nice and dark smoke rings too! What kind of wood did you use?

I've only smoked a couple briskey's in my limited experience as a smoker, but I just finished Jeff's 5-day course and it was really informative for the basics. He suggests that for a sliced brisket, you can cook around 240º and estimate about 1-1/2 hours per pound.

roltyde · Apr 19, 2010

I did my first brisket yesterday since I bought my SFB for my CG Duo. I was in Wal-Mart Saturday and looking at their briskets. They were all in the 12-15 lb range @ 2.28/lb, $30-$35. I found one on the bottom that had a price of $5.38. When I looked at the label it was priced at $2.28/lb but the weight was an incorrect 2.35 lbs! It was as large as the others. There was a Wal-Mart employee stocking the meat counters and I took it over to him and showed it to him. He said yeah, they obviously had weighed it wrong, but if that's what it was marked that's the price, he said. I told him I felt funny paying 5 bucks for a $30+ piece of meat and his reply was, "Do what you want buddy, but if you don't buy it for that price, someone else will." That did it for me and I headed to the checkout. I even showed it to the cashier who didn't seemed the least bit interested. I left the store halfway expecting a Wal-Mart security person to come after me and tackle me in the parking lot. I was afraid to look back for fear of appearing suspicious. I was hoping the guy in the meat department would vouch for me if necessary. Fortunately, I made it home without incident.

Anyway, I got it on about 6:30am and kept it at 220-240. At 4pm IT was 165 and everyone was grumbling about being hungry so I foiled it and put it in the oven at 230 degrees and about an hour later after hitting 195, it was resting comfortably while I fended off the hungry mass for a few more minutes. I sliced the thick end and pulled the thin end. It was a nice mix of meat. I just finished a pulled brisket sandwich on a bun with Bone Sucking BBW sauce for lunch. Very tasty!

Everyone wants me to do another soon. I doubt if I'll ever get a bagain like this one though......

devinrob · Apr 19, 2010

I was using RO lump and adding Apple wood chips the entire time. I need to find some Apple wood chunks because the chips required A LOT of maintenance. The temp gauge on my Chargriller was bouncing around between 250 and 275 the entire time. I think the cold weather (~40-44 degrees) helped regulate the temperature for me :)

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