1st Brisket - Need some pointers

Discussion in 'Beef' started by elkhorn98, May 28, 2014.

  1. Long time smoker but never done a brisket yet.  I've done pork butt, ribs, chicken, fatties, sausage, ABTs, cheese, beans, etc.  Picked up a 12.88 lb choice angus packer at Cash & Carry.  

    Here's my plan for a offset smoker/oven cook.

    1.  Trim and inject with Myron Mixon's beef broth mixture tonight.

    2.  Tomorrow apply simple salt and pepper rub.

    3.  Start smoking ~225F tomorrow night ~6 pm for 4-6 hours to reach 170F.

    4.  Wrap and move to oven to finish @ 225F to reach 198F or tender with toothpick test.

    5.  Rest at least 2 hours wrapped in a cooler.

    6.   Eat Fri night ~6 pm.

    Questions

    Should temp be measured in the point?

    Should be ~11 lb after I trim so how long should it take?

    Will it be done too early?

    How long can I let it rest?

    Or should I start at midnight?  I can get 4 hours out of my offset without doing anything.  SO i could wake up once to add lump.

    I have a wireless temp gauge so I could set it for 170 to wake me up after that?

    Any advice is appreciated.
     
  2. Hello.  I'd figure 2 hrs per pound at 225.  If you follow my PM I'd figure 10-12 hours just for safety sake.  Should be done in 8-10 hrs.  Wrapped properly in a cooler it will hold well for 3-4 hrs.  If you mix and match with injecting and such [​IMG].  Sorry I can't be of more help.  Be sure to post some picts..  Keep Smokin!

    Danny
     
  3. Put it on at 10:30. Smoker holding ~225 time to get so zzzzzs.
     
  4. 6.5 hours in and meat temp is 172. Was planning to wrap but the color looks fine so I'm going ahead naked.
     
  5. rw willy

    rw willy Smoking Fanatic OTBS Member

    Keep the temps steady and let'er go.  Looks good.  I like to separate the point for burnt ends.  Just a thought.

    Enjoy.
     
  6. bruno994

    bruno994 Master of the Pit

    Color looks good, but wrapping will help shorten the cook time, but if your not on a time schedule, let her ride!  Looking good so far.  Just cook it until she's toothpick tender and you won't be disappointed.  I would suggest moving your temp probe into the side of the thickest part of the flat section, from the pic it looks like you have it in the point, maybe not, my eyes are getting old..  The point will reach 205 quicker due to the fat basically boiling, giving you an off reading.  
     
  7. It is in the point...I wasn't sure where to put it. What's the consensus flat? Or point?
     
  8. shimsham

    shimsham Fire Starter

    Interesting. I always put the probe in the point since it is the thickest part of the meat. But what Bruno says makes sense. Next time I do a brisket I think I'll put one in each side for comparison.

    Either way you go, elkhorn, you're on you're way to a good-looking brisket.
     
  9. About 14 hrs in point is 201 and flat is 194. Just did a toothpick test on the flat and its not there yet. 12 hrs in I moved it to the oven and wrapped it.
     
  10. bruno994

    bruno994 Master of the Pit

    Stay calm and cook on...patience is a virtue with the big cuts, you're almost there.
     
  11. Pulled it off at 16 hours and it feels pretty tender. Temp was 203. 3 hrs til dinner and she's taking a nap in the cooler with a blanket.
     
  12. Success! first few flat slices were a little dry so next time I'll pull a little sooner. But most of the flat and the point were excellent.
     
  13. shimsham

    shimsham Fire Starter

    Looks great! Congrats on your 11-pound baby!
     
    Last edited: May 31, 2014
  14.  
  15. dba1954

    dba1954 Newbie

    --inject with beef broth and a little rub if you like

    --smoke at 225-250.  fat side up (1-1.5 hours per pund). A little hickory with maple/apple or cherry.

    -- at ~160 internal temperature wrap in foil. I put in a foild tray with foil lid so that I can check on it

    -- when fork tender take it out and put in cooler wrapped in towl. (Internal temp will be in the 195-205 range)

    - after 2 hours remove from cooler and slice ...
     
  16. shimsham

    shimsham Fire Starter

    I think you just proved that the point gets hotter than the flat.  Thanks for that!
     
  17. bruno994

    bruno994 Master of the Pit

    Looks good and a killer smoke ring!  As far as the flat slices being a bit dry, once again it could be from not cooking it long enough, instead of too long.  It also could just simply be the flat being too lean and not having enough internal marbling.  How was the tenderness?  Did the slices hold together well when picked up by hand or did it fall apart?  First few slices being dry could just be the thinner end of the flat also.  
     
  18. Maybe I didn't go long enough but it was pretty tender.  I think the problem was the flat was very thin.  I am pretty happy for my first brisket.  And the point was very tasty.  I'll be doing more brisket soon.  Thanks everyone for the tips and encouragement.  Next time I think I'll try a little hotter than 225F to cut down on the cooking time...like 250 or 275F.  
     
  19. geerock

    geerock Master of the Pit SMF Premier Member

    No reason to cook brisket (or other large meats) at 225. Brisket comes out just as tender and flavorful at higher temps...... you just get to eat sooner. I've been doing them at 265 to 275 and some folks I know get great brisket at 300 or better.
     
  20. bruno994

    bruno994 Master of the Pit

    250 for me...
     

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