It's been a while since I've been on the forum and was doing a brisket I was pretty excited about so thought I would make a post about it.
I had a 10 pound brisket that I got from our university's meat department for real cheap since they had a beef special going on. It looked like it had some really good marbling and I've been needing an excuse to cook it. Got together with immediate family and significant others and cooked this up for everyone.
I decided to actually take notes this time instead of mental notes which I don't think it will help me in future because I did have an issue with it that I'll get into later.
At about 10 a.m. the day before I trimmed the brisket, since the university sells it untrimmed. Seasoned it with mainly salt and pepper, dusted it with some garlic powder and onion powder.
Wrapped it in plastic wrap and threw it back in the fridge for the next morning.
I trimmed off about a pound and a half of fat from the brisket so I was kind of expecting it to be around 8.5 pounds.
I got my brisket on the smoker about 7 a.m. which I was thinking would be enough time to have it ready to pull off by 5 p.m. and that was my first issue. I know that I shouldn't have put it on that late and should have figured for a minimum of 1 1/2 hours per pound. I really wish I would have started it earlier in the morning than what I did.
The internal temp climbed rather quickly which made me think I didn't have my thermometer probe in properly. But it slowed down and I got a good 6.5 hours of smoke on it before I wrapped it. This was the first time I have used butcher paper instead of aluminum foil. I had read that it will allow some of the moisture to escape and give you a crispier bark but keeping moisture in the brisket.
I wrapped the brisket and threw it back on. I was hoping that I would have gotten thru the stall a little bit quicker than what I did when I wrapped it and got worried I wouldn't have it done by when I needed to. I pretty much had to kick the temp up on the smoker so I got it up to 300 about 2 hours after I had wrapped it. I was getting pretty worried because it wasn't raising much quicker but left it alone and had it to temp around the time I needed it.
The point turned out amazing and the flat was moist but still a little tough. I'm thinking it's because I had to crank the temp up and not keep it at the 225 that I was hoping to. This was pretty much my main issue with it even though it still had good flavor and wasn't dry. If anyone has any thoughts on why it was tough I'm all ears. The point was amazing and nearly melted in my mouth.
I had a lot of the point leftover because my family doesn't like all the fat in it. I prefer the point because I like the fat they all don't like and find the flat to be too lean. I believe I heard Aaron Franklin say in one of his videos that the point is like a sirloin steak and the point is like a ribeye.
Here's the times for everything
0600 - Got UDS started
0615 – Took brisket out of fridge
0700 - Put brisket on smoker fat cap down, smoker temp 265
0800 – Smoker temp 240
0900 – Smoker temp 220, IT 115
1000 – Smoker temp 220, IT 135
1100 – Smoker temp 230, IT 143
1200 – Smoker temp 225, IT 161
1315 – IT 164, Smoker temp 240, wrapped in butcher paper
1530 – IT 170, Smoker temp 250, bumped temp up to 300
1630 – Smoker 300, IT 183
1730 – Smoker 300, IT 195 pulled from smoker and let rest
1830 – Sliced and served
Seasoned and resting before going on the smoker.
Ready to be wrapped
Finished and ready to be sliced.
Sliced, you can't really see the smoke ring very well in this picture though.
I had a 10 pound brisket that I got from our university's meat department for real cheap since they had a beef special going on. It looked like it had some really good marbling and I've been needing an excuse to cook it. Got together with immediate family and significant others and cooked this up for everyone.
I decided to actually take notes this time instead of mental notes which I don't think it will help me in future because I did have an issue with it that I'll get into later.
At about 10 a.m. the day before I trimmed the brisket, since the university sells it untrimmed. Seasoned it with mainly salt and pepper, dusted it with some garlic powder and onion powder.
Wrapped it in plastic wrap and threw it back in the fridge for the next morning.
I trimmed off about a pound and a half of fat from the brisket so I was kind of expecting it to be around 8.5 pounds.
I got my brisket on the smoker about 7 a.m. which I was thinking would be enough time to have it ready to pull off by 5 p.m. and that was my first issue. I know that I shouldn't have put it on that late and should have figured for a minimum of 1 1/2 hours per pound. I really wish I would have started it earlier in the morning than what I did.
The internal temp climbed rather quickly which made me think I didn't have my thermometer probe in properly. But it slowed down and I got a good 6.5 hours of smoke on it before I wrapped it. This was the first time I have used butcher paper instead of aluminum foil. I had read that it will allow some of the moisture to escape and give you a crispier bark but keeping moisture in the brisket.
I wrapped the brisket and threw it back on. I was hoping that I would have gotten thru the stall a little bit quicker than what I did when I wrapped it and got worried I wouldn't have it done by when I needed to. I pretty much had to kick the temp up on the smoker so I got it up to 300 about 2 hours after I had wrapped it. I was getting pretty worried because it wasn't raising much quicker but left it alone and had it to temp around the time I needed it.
The point turned out amazing and the flat was moist but still a little tough. I'm thinking it's because I had to crank the temp up and not keep it at the 225 that I was hoping to. This was pretty much my main issue with it even though it still had good flavor and wasn't dry. If anyone has any thoughts on why it was tough I'm all ears. The point was amazing and nearly melted in my mouth.
I had a lot of the point leftover because my family doesn't like all the fat in it. I prefer the point because I like the fat they all don't like and find the flat to be too lean. I believe I heard Aaron Franklin say in one of his videos that the point is like a sirloin steak and the point is like a ribeye.
Here's the times for everything
0600 - Got UDS started
0615 – Took brisket out of fridge
0700 - Put brisket on smoker fat cap down, smoker temp 265
0800 – Smoker temp 240
0900 – Smoker temp 220, IT 115
1000 – Smoker temp 220, IT 135
1100 – Smoker temp 230, IT 143
1200 – Smoker temp 225, IT 161
1315 – IT 164, Smoker temp 240, wrapped in butcher paper
1530 – IT 170, Smoker temp 250, bumped temp up to 300
1630 – Smoker 300, IT 183
1730 – Smoker 300, IT 195 pulled from smoker and let rest
1830 – Sliced and served
Seasoned and resting before going on the smoker.
Ready to be wrapped
Finished and ready to be sliced.
Sliced, you can't really see the smoke ring very well in this picture though.
