Recent content by beef_chief

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  1. beef_chief

    First Brisket Q-view

    Well here it is. Brisket and burnt ends. The bark is tougher than I wanted, and parts of the flat are dried out so it’s a little chewy. Overall, it turned out pretty well but there’s definitely a lot I’d do differently next time. Thanks for all the advice everyone!
  2. beef_chief

    First Brisket Q-view

    I guess because of the way I trimmed it, the point and flat are really defined and could easily come apart. I’m thinking that might not make for the best slices, so I’m reverting back to my quest for burnt ends. Question though, should I rest the whole brisket before separating and cubing the...
  3. beef_chief

    First Brisket Q-view

    About 5.5 hours in, took it off to wrap and into the oven at 225. The internal temp is 195 already, so it cooked a lot faster than I expected. I hope that doesn’t mean it dried out. The bark was pretty hard in most places, worried that I cooked at too high of a temp. Hopefully the 225 oven will...
  4. beef_chief

    First Brisket Q-view

    Here we are 4 hours in. I’m very impressed with how my kettle is holding a relatively consistent 275-300. Id like more of a bark though, hoping it will form before the snake runs out. Still have about 1.5 hours on the snake based on the smoke so far. The brisket is at 172, been slowly climbing...
  5. beef_chief

    First Brisket Q-view

    I guess that’s true Al... hurts my pride but I may end up doing that
  6. beef_chief

    First Brisket Q-view

    That’s what I’m starting to see. I’m 3.5 hours in and my snake is about 65% gone. Maybe when this snake gets to the end, it will be time to wrap (I’m using butcher paper) and I can use that as an opportunity to take the grate up and build a new snake. Will post pics soon
  7. beef_chief

    First Brisket Q-view

    Yep I’ve got the pan!
  8. beef_chief

    First Brisket Q-view

    Had a separate thread where I got some great advice about smoking my first brisket. Got it trimmed and rubbed this morning and on the smoker around 8:10 where the smoker was 279 and brisket was 44. I’m using the snake method with cherry wood in my Weber kettle, hoping a 2x2 + 1 on top will keep...
    • beef_chief
    • Thread
    • brisket cherry first kettle snake
    • Replies: 17
    • Forum: Beef
  9. beef_chief

    Plan for First Brisket

    That’s a great idea about the thin part of the flat for burnt ends! Thanks for all the info
  10. beef_chief

    Plan for First Brisket

    Well, I've decided to try and eliminate as many possible sources of failure as possible. I'm scratching the burnt ends idea since this is my first brisket and just going to try and keep things as simple as possible. I'll keep the packer intact, wrap in butcher paper at 165, and pull when 203ish...
  11. beef_chief

    Plan for First Brisket

    Thats good to hear! This one I have will do just fine until I ask for the FlameBoss for my birthday coming up lol
  12. beef_chief

    Plan for First Brisket

    That’s what I was thinkin. I think I’ll separate before smoking, and leave the flat intact unless it won’t fit on my kettle.
  13. beef_chief

    Plan for First Brisket

    Thanks, I hadn't thought of being able to leave a layer of fat over the flat if I take the point off. I'll definitely try and do that. And from your pictures, it looks like your flat and point were about the same size. I guess if mine are like that then I won't cut the flat in half.
  14. beef_chief

    Plan for First Brisket

    Thanks for the info Chris. How is it easier to keep it whole? Seems like separating the raw meat would be less stressful than separating after smoking and risking tearing up your bark, and then leaving a big section of the flat with no bark where the point was. And no I haven't done anything...
  15. beef_chief

    Plan for First Brisket

    An extremely cheap one... I'm too ashamed to even post a link to it lol. Think it was $18, came with two probes. It must be relatively accurate though because I've used it smoking ribs and they've turned out great so far. I'll just have to trust it for the brisket too. My money is too tight...
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