First Brisket...

[MileHighSmokerGirl]

Bought a 6.56 lb flat from the Grocery Store, the price was regrettable but apparently meat is in low supply right now. (I did cut it in half because I can't eat that much myself, so I'll smoke the other half another day).

Brined injected it with beef broth and rubbed one side down with kosher salt and black pepper.

Rubbed the other side down before it was ready to go on the smoker.

This is my first try at brisket. Had very good luck with everything else I have smoked so I’m optimistic.

A few early struggles with pit temps but back on track after TNJake assisted with a few pointers about vents and temp control. Thanks again Jake!

Meat went on at 12:34 MDT.

Now we wait.

 

[TNJAKE]

Looking good so far

 

[gmc2003]

Looks like you on your way to a successful smoke. Good eats right there

Chris

 

[SecondHandSmoker]

Now we wait.

And wait you will.
But it's worth it.
Wrapped or unwrapped?

 

[ozzz]

Looks good .

 

[MileHighSmokerGirl]

And wait you will.
But it's worth it.
Wrapped or unwrapped?

for now unwrapped. When it stalls, I’ll wrap it in foil till it hits 206° then pull it wrap it in some towels and set it in the cooler for 60-90 mins.

 

[SecondHandSmoker]

for now unwrapped. When it stalls, I’ll wrap it in foil till it hits 206° then pull it wrap it in some towels and set it in the cooler for 60-90 mins.

Okay.
On your next brisket smoke, if you aren't pressed for time, try doing it unwrapped all the way through the smoke.
Then wrap and rest in the cooler.
You will be rewarded with heavenly bark.

 

[gmc2003]

for now unwrapped. When it stalls, I’ll wrap it in foil till it hits 206° then pull it wrap it in some towels and set it in the cooler for 60-90 mins.

Be careful with that plan. At 206 you may be overcooking it in the cooler

Chris

 

[SecondHandSmoker]

Be careful with that plan. At 206 you may be overcooking it in the cooler

Chris

Good catch.
Best to start probing for tenderness around 190-195 for a smallish flat.
The temp will continue to rise during the rest in the faux cambro and will easily hit 200 or higher.

 

[MileHighSmokerGirl]

Okay.
On your next brisket smoke, if you aren't pressed for time, try doing it unwrapped all the way through the smoke.
Then wrap and rest in the cooler.
You will be rewarded with heavenly bark.

I won’t wrap it then. I’ll just leave it. Not in any hurry.

Be careful with that plan. At 206 you may be overcooking it in the cooler

Chris

Ok, I will leave it as is.

 

[SecondHandSmoker]

Not in any hurry.

That's the right attitude.
Get a few daylight smokes under your belt and you'll be doing overnights with no worries.

 

[gmc2003]

If you foil and pop it into a cooler let it cool down to about 180* first. That way you stop the cooking process.

Chris

 

[Blues1]

Patience is truly a virtue when doing a brisket!

 

[SecondHandSmoker]

Patience is truly a virtue when doing a brisket!

That is for sure.

 

[MileHighSmokerGirl]

Added 20-30 bricks because my fire dropped to 199°.

temp is only at 203°. Meat temp has been stuck at 171° for 2 hours.

Advice? Help.

 

[SecondHandSmoker]

You are still in the stall. Ride it out.

 

[TNJAKE]

It's a flat that she cut in half. It needs a pan with broth and foil lid or its gonna be dry

 

[MileHighSmokerGirl]

It's a flat that she cut in half. It needs a pan with broth and foil lid or its gonna be dry

done

 

[SecondHandSmoker]

It's a flat that she cut in half. It needs a pan with broth and foil lid or its gonna be dry

Possibly depending on intactness of the fat cap and thickness of the flat.

The thinnest 1/4 end of the flat will be a bit crumbly which can make for some good sammies.
Or in my case, nibblins for the pup and cats.

 

[SecondHandSmoker]

done

What was the final IT in the thinnest portion?