cooking for the first time tomorrow a

[wanna-be-smoker]

Real Brisket

the last time i thought it was my first time it turned out to be corned beef and was good but still not brisket. this is small and cheap( and maybe not the best brisket) so i don't feel so bad if i screw it up lol. unfortunately i just decided a bit ago to do it tomorrow and it was in the freezer but i think it will thaw before i have to go bowling tonight so i can season it.

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• wanna-be-smoker
• Feb 4, 2017

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• wanna-be-smoker
• Feb 4, 2017

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• wanna-be-smoker
• Feb 4, 2017

 

[wanna-be-smoker]

i have a few rubs around the house and also Jeff's Texas style and naked rib so I'mvery undecided on what is should/will use 

 

[dirtsailor2003]

Keep it simple. SPOG (Salt Pepper Onion Garlic) and you're good to go.

 

[wanna-be-smoker]

thats what i was thinking thanks 

 

[wanna-be-smoker]

i dont seem to have an over abundance of fat so do you think i should try to separate it ?? or cook it as is. which direction am i supposed to slice it.

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• wanna-be-smoker
• Feb 4, 2017

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• Feb 4, 2017

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• Feb 4, 2017

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• wanna-be-smoker
• Feb 4, 2017

 

[meesterq]

Cook as is, in my opinion.... However, I never smoke a partial brisket, so I could be wrong.
What are you coming this on? Temperature of smoker? Target temperature of the brisket?


Sent from my iPhone using Tapatalk

 

[wanna-be-smoker]

first brisket and not cooking until tomorrow so still researching and taking recommendations lol. but so far the question is to wrap or not and i have never wrapped anything but the longest cook i have ever done is about 6 hours. I think im looking for IT of someplace between 190-200 as it seems all briskets are different and will let me know when its done. and if i decide to wrap it will probably be in the  170-180 range.

i cook with just a cheap offset stick burner so a cook this long is going to be a bear but like all the other cooks i will eventually win battle lol

 

[hardcookin]

Pull it when it is probe tender in the thickest part of the brisket. Most of my choice briskets are usually probe tender between 200 -205, but every piece of meat is different.
Make sure your tempture gauge is accurate.

Good Luck!

 

[wanna-be-smoker]

thanks on the tips and my temp prob is all i got so it will have to be what it is lol. well i actually have two so maybe use them both to see how close they are.

 

[SmokinAl]

How did it turn out?

Al

 

[wanna-be-smoker]

Well there she is a few hours in after overnight season and prep. Can't wait for it to be done.

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• wanna-be-smoker
• Feb 5, 2017

 

[gr0uch0]

As far as slicing goes, make dang sure you slice across the grain--slice with the grain, and you may as well be chewing on rubber bands. Keep an eye out, as the grain changes part-way through, so follow that change. Slices should be half-inch or less. Good luck.

 

[wanna-be-smoker]

guess i should have marked it with a cut or something before i started. guess i will look for a slicing tutorial before i start lol

 

[wanna-be-smoker]

but it look like i have just the flat so it should be a little easier lol

 

[SmokinAl]

When it's done, if you bend it a little you should be able to see the grain.

Al

 

[wanna-be-smoker]

6.5 hours in and a IT of around 147 degrees so were making progress. The small piece fell off and was a bit of meat and some fat and that has now been ate lol

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• wanna-be-smoker
• Feb 5, 2017

 

[SmokinAl]

Boy it's looking real good!

Al

 

[wanna-be-smoker]

thanks

i have been lightly brushing it with( the real stuff lol) maple syrup

 

[wanna-be-smoker]

At the 8 hour mark I added a few burgers cause I'm getting hungry and it will be a few more hours of cooking the the rest. I will rub bring it inside to the oven once I wrap it cause it's 12 degrees and windy as hell her foday.

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• wanna-be-smoker
• Feb 5, 2017

 

[HalfSmoked]

Looking good don't get to full on those burgers.

Warren