First Brisket

[alesmoker]

So I finally decided to nut up and give a brisket a go. Got a 13 lb packer from Sams. So trimming was a touch more difficult than it looked from watching YouTube but I managed to remove the hard fat to what I suppose is my liking. Did a simple rub of salt, pepper, garlic powder and onion powder. Smoking on dry oak. Only two and a half hours in so far. Offset is ranging 260-280. Trying to keep the temp down at 250 but the day is warming up quick. Here's to hoping for some success!!

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[crankybuzzard]

I'm in for this one!

Looking forward to some sliced shots!

May be a while before I reply again though, 10 hour road trip starts soon.

 

[shyzabrau]

Can't drink all day if you don't start in the morning!

One thing I miss about my old job is that I don't go to Minnesota anymore and, as such, don't get access to Surly's fine beers!

 

[alesmoker]

Can't drink all day if you don't start in the morning!

One thing I miss about my old job is that I don't go to Minnesota anymore and, as such, don't get access to Surly's fine beers!

Truer words never spoke! Getting lucky here in So. Illinois! Surly just started distributing down here! Good times!


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[alesmoker]

I'm in for this one!

Looking forward to some sliced shots!

May be a while before I reply again though, 10 hour road trip starts soon.

Definitely posting update pics! I'm just hoping she'll be done by the time you're done with your road trip. Never know with brisket right? Safe travels!


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[alesmoker]

Six hours later...


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[alesmoker]

Final product pics almost didn't happen! I wanted to do the whole brisket with a few slices Style pic but just got too excited and served most of my brisket out! So here's a few slices for viewing. It wasn't perfect but edible and tasty! Lessons learned, looking forward to the next one.


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[chilerelleno]

Fantastic sliced Qview, nice smoke ring and even better bark.
Looks like some danged good sammies to me, just add onion and horseradish mustard.

 

[SmokinAl]

Beautiful looking brisket!

Very nicely done!

Al

 

[alesmoker]

Thank you gents! Planning on shredding my leftovers tomorrow night for Taco Tuesday!


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[chinanick]

That looks perfectly cooked

 

[JckDanls 07]

looks mighty damn tasty to me ... Thumbs Up

What did/didn't you like about it ?? looking at your first pic (trimmed up)... I would suggest next time to leave at least a 1/4" of fat on it (cross hatched).. myself, I don't do any trimming (fat is flavor) ... I trim it off before slicing the finished product ...

 

[jokensmoken]

Doesn't look too far from perfect from here...now I'm hungry...lol...
Got a couple small chuck roasts to smoke on Wednesday. Then doing 6 (yes 6) butts and 3 racks of BB and a couple dozen ATBs on the 25th for a fundraiser. T'is finally the season for some outdoor get togethers.

 

[ab canuck]

That is a Mighty Fine looking brisket and slice pic as well. Great Job 

 

[GaryHibbert]

I sure don't see anything wrong with those slices. Job well done.

POINT

Gary

 

[alesmoker]

looks mighty damn tasty to me ... Thumbs Up

What did/didn't you like about it ?? looking at your first pic (trimmed up)... I would suggest next time to leave at least a 1/4" of fat on it (cross hatched).. myself, I don't do any trimming (fat is flavor) ... I trim it off before slicing the finished product ...

My main complaint was that some of the slices from the flat weren't as moist and tender as I was hoping for. That and my slicing skills are in need of some practice. Definitely going to spare the fat trimming on my next go round.


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[alesmoker]

These Brisket Tacos were AMAZING!! Still got a TON of meat left[emoji]128514[/emoji]


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[chilerelleno]

These Brisket Tacos were AMAZING!! Still got a TON of meat left[emoji]128514[/emoji]


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Yep, that right there is looking good.

 

[ab canuck]

Mmmmmm, yep brisket tacos...... that is good.....