Finally doing a brisket tomorrow. And I'm jumping in the deep end

Discussion in 'Beef' started by vartz04, Dec 11, 2015.

  1. vartz04

    vartz04 Fire Starter

    Not playing around with a point or a flat. I'm doing the whole thing.

    Bought a 12-1/2 lb brisket from Walmart and trimmed it up. Used a rub i found on here that included red pepper flakes

    It's going on the smoker in the morning when my son wakes up (lately around 5:30). Now for my questions.

    I am doing this in my home built offset. Should I go fat up or down?

    What temp should I shoot for if I want it done in 12-14 hours (less is fine too)

    No issue doing beef with fruit woods right? (Plan to use plum and apple and may mix in a little ash wood for some heat. Let me know if it is okay to use ash)

    Thanks guys and I'll keep you updated via pics
     
    Last edited: Dec 11, 2015
  2. jason ochs

    jason ochs Newbie

    Youre opening a can of worms with the fat up or fat down question...I always do fat down, as my firebox can flare up and the fat helps protect the meat. Never had any complaints...yet. Others say that putting the fat up will create a more tender brisket because as the fat cooks and melts, itll flow over and into the meat. Whatever...I dont believe it, but some do. 

    Also, my smoker stays consistent at around 225-250. Sometimes a spike at 275, but pretty rare and not for long. It'll take a good 7-9 hours for me at that temp. I wrap in foil after 5-6 hours and finish with plain charcoal, as the wood/smoke isn't necessary after the foil wrap. I've never really had a need to go longer and they always come out tender and juicy! I do let it rest wrapped in a towel and in a cooler for a couple hours before I attempt to slice
     
  3. vartz04

    vartz04 Fire Starter

    Well she is on there. About an hour or so later than expected. Had a little issue keeping the fire rolling the first 45 minutes or so after the brisket went on but were chugging along at 260 right now.

     
    Last edited: Dec 12, 2015
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I'm always a fat on top kind of guy.  And for a very good reason.  Its because that is the way I've always done it!!!! 

    One of these days I'll have to cook one upside down just to see what happens. 

    Cant wait to see the final photos!

    b
     
  6. jason ochs

    jason ochs Newbie

    HAHAHA BDSKelly! You've been cooking them 'upside down' the whole time!!! Time to do one "right side up"!
     
  7. vartz04

    vartz04 Fire Starter

    Sitting in the stall

     
  8. There is a saying "if you're looking it ain't cooking." Looking good so far though. Mine is up to 183 degrees, 18 1/2 hours in.

    Smoke it up.
    William
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Looking good so far! 
     
  10. vartz04

    vartz04 Fire Starter

    This is taking way longer than expected. Still in the stall. At least I'm not planning on serving it today.

    That said I have had a hell of a time keeping my temps up today. Last smoke was the first one in this smoker and I had zero issue. Most likely that's because there was a $10 pork shoulder instead of a $40 brisket.
     
  11. vartz04

    vartz04 Fire Starter

    I was giving it a spin so the same side wasn't near the firebox the whole time. I usually do that about 4 times with a pork shoulder. My cook chamber is too narrow to just set it on the other side. The temp differential is only like 10-12 degrees but just something I do.
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Relax !  Have beer...  Take it easy... Whats the rush?  It will get there. b
     
  13. vartz04

    vartz04 Fire Starter

    Amen. No rush just kinda shocked. Either way it's at 175 now so should be done at about the 12 hour mark. Now I just have to find a new wood supply cause I am about fresh out
     
  14. vartz04

    vartz04 Fire Starter

    Pulled it off at 199. Popped off the point and chopped it up for burnt ends. Those are back on the smoker now. Flat is resting. Pics to come soon.
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Impressive!  Sounds like this is going to be an all time great smoke.  Now I know you snuck a taste... So?
     
  16. vartz04

    vartz04 Fire Starter

    Tastes good so far. Bark is awesome. Just waiting on the burnt ends.
     
  17. Glad it came out good for you. Cant see the bark from here though. Lol

    Smoke it up.
    William
     
  18. vartz04

    vartz04 Fire Starter

    Here's the finished product





    Pretty darn good for my first try and the temp control issues I was having. Really loves the burnt ends sandwich. I used maple, Apple, and plum wood. Didn't have a ton of smokeyness but still good. Defiantly can tell the difference in sweetness throwing some maple in there.

    Br
     
    dirtsailor2003 and bdskelly like this.
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Brisket! Nice Smoke!

    POINTS!
     
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    oh yeah...

    [​IMG]
     

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