Getting ready to do my first brisket tonight...

[jax04]

Well I bought 3 briskets. 2 from a butcher and one, from Kroger. I'm going cook the Kroger one first to learn on lol. ...grill is cleaned and ready. Woot.

Any last minute tips? I was just gonna run with a basic rub, salt, pepper, garlic little cayenne and a touch of dark Brown sugar. No injection. Hoping,this doesn't kill me in the end.

Plan is too cook at 225-250 until I reach an internal temp of about 160ish, pull and wrap in juices from juice tray.

Thoughts? Oh yeah... Apple wood.

 

[oldschoolbbq]

Sounds good , except . I would leave the B.Sugar off . Too much Bark

 Sugar will burn with the length this will be in , use turbinato Sugar the last hr. for glaze .

Go with your temps. for one hr. , probe and shut the lid , until it gets to  your temp.  "NO" peeking

   Feed , watch smoke , watch CC temp. and IMT .

Have fun and as always . . .

 

[padronman]

Salt....Pepper......onion.....garlic  (SPOG)  I use these spices and will usually rub down the brisket with Worcestershire sauce (thick)

Yummmmmy

Scott

 

[jax04]

Thanks guys. I got a tip last night from an old,neighbor to use worsetrchire sauce as well... I should've checked this. I did use a tablespoon of Brown sugar in my rub. But the rest was what was posted. I hope it turns out good.

Thanks guys. Pit is heating now, meat is prepped and waiting on the counter.

 

[jax04]

bout an hour into the cook, was checking thermometers against each other.  Looks pretty good. so the lid probably wont open again for a couple hours.

 

[jax04]

Woot

 

[jax04]

going through alot of fuel today, pretty chilly around 45*  seems i'll be adding coals in about an hour.  Thats about 1.5 hours sooner then normal.

 

[jax04]

I'm going to wrap this thing soon and transfer to oven to finish off. Was thinking off putting some beef broth and a little shake rub in the wrap with the meat. Thoughts?

 

[jax04]

4 hours. Gonna,wrap it,now and take a nap.

 

[seaham358]

Looking good. Hope it turned out good..

 

[jax04]

Thanks man, ill be sure to post some picks of the cuts when i unwrap it.  Its been wrapped on the counter for about 45 mintues now.  Its gonna end up resting about 2.5 hours as I last minute threw some ribs in and they wont be done for about 30 minutes later after a 2 hour rest on the brisket.  I may cut it in half with about half hour left and make some cubes on the grill and wait to slice the flat until its all done.