Brisket at the Beach

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Fire Starter
Original poster
Nov 18, 2016
Well, coldest night in Murrells Inlet, SC all year.  Brrrrr.

Woke up early and figured I'd get the brisket on that I put rub on and wrapped 24 hrs ago.

1/4 cup kosher or coarse salt
1 tablespoon black pepper, ground
1 tablespoon paprika
1 teaspoons cayenne pepper
2 teaspoons oregano leaves, dried
2 teaspoons granulated garlic
2 teaspoons ground cumin

5:10am - 5 to 5.5 lb Brisket unwrapped and resting on the counter

5:19am - MES fired up to 235*, water in pan, two racks

5:35am - MES up to 135* already in 30* weather

5:50am - MES at 205*, Brisket on rack with Thermo in, Hickory Wood, 40*IT, coffee started

6:25am - MES at full heat,Brisket IT 89*

6:45am - apple juice spray, new hickory, 119* IT, fat cap rendering and filling in catch pan already.

7:21am - 143*IT - surprised how fast this thing came up to temp.

8:03am - 155*IT, dropped MES to 225*, apple juice spray and more hickory.

8:46am - 159*IT, sprayed, more wood.  Not much bark yet...going to wait for IT to hit 170* before foiling I think. Smells like heaven!, MES set back up to 235*, outside temp up to 34.3*

9:40am - 162*IT, spayed, more hickory.  Bark starting to form.  235* MES temps. 41* outside temps. Laundry room spackled and ready for paint :)  Hmmm...Miller Lite or Bloody Mary?

10:19am 163*IT, bumped MES to 250*, outside temp up to 45*

10:50am 166*IT, final wood added.  170* I'll wrap with a bit of juice in the foil and wait for the magic 203* IT Franklin shoots for.

11:32am 168*IT, double foiled with apple juice added into the wrap.  Bark was pretty light and brisket still seemed juicy as I moved it to the foil.

12:19pm Finally temps are starting to escalate nicely - 176*IT and cruising.  54* outside.  MES still set at 250*.  Miller Lite for the win.

12:58pm WOW - temps are really cruising quickly now.  192*IT.  Guessing I may be pulling it in the next 30 minutes or so.  Glad to see the stall over.  At this point we can eat before going to Saturday evening service - BONUS!

1:07pm Up to 196* IT - I think this meat has given up.  Going to try to be patient to 200* now before pulling it to rest.  Amazing how fast it went up here at the 197*

1:15pm Plumber arrive as it hit 199*IT - went to pull it to rest.  Set thermo in it for resting and watched it hit 203.4* IT.

Pretty well please with temps, pace and the taste of the drippings in the catch pan :-).

Planning on a 3-3:30 mid day meal while we watch Army finally beat Navy!

Going to be a GREAT day - pics and updates as things continue to evolve.  

Ah, coffee is ready :)

Going to keep editing this post for updates/log.

Last edited:
Updates are all in the first post.  Any thoughts on if I should bump the MES temp up above 250* at this point?

Trying to stay patient :)
Thanks dirtsailor.  Suddenly the ITs are starting to kick up a notch.  Was stalled at 167-168 for hours, now suddenly up to 174 - hoping this is a sign on calogen breaking down and that bad boy starting to break down in the foil.  BTW - I may start selling smoked meat cologne.....awesome side benefit!
Well the temps are flying up the charts quickly now.  1:07pm and up to 196*  I think the meat has given up and letting it cruise to much more could start drying it out. Considering shutting it down since I guess it will likely continue rising in temps for a short bit
If it is probe tender then it's done.

That can happen anywhere between 195-205.

Check it in several places with a tooth pick or probe & they should go in with little to no resistance.

Much like room temp butter.

Fantastic first Brisket experience.  Perfect day for us here and had a nice meal.  Added some small potatoes, green beans, bread and a dab of sweet baby rays sauce for those that wanted it.

Notes of things to modify, consider, etc....

1.  Less cayenne or none for this rub next time.  I love spice, but it overpowered the natural flavor.

2.  The smaller side of the flat was a tad bit tougher - the bigger side was fall apart amazing.

3.  Toothpick probe sooner when the temps start to move quickly and the meat has changed - I think I could have pulled it 10-20 minutes sooner and had it a bit juicier - or I need to plan on injecting the next one.  Gonna think on this one.

4.  Did this one fat side down - next one I'll do fat side up.

I'd give it a 7 on a 1-10 - plenty of room for improvement but it really was awesome and I'm likely being my biggest critic.

Thanks guys.  The good news is I have the other half in the freezer, already trimmed and ready to cook next week.  Getting my legs under me with smoking.  Wish i would have thrown a chicken, sausage, pork loin in while I was making the brisket, but .... all in time.  My poor grill is starting to feel neglected! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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