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Finally...First Brisket

smoking4fun

Meat Mopper
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Joined Nov 6, 2014
I finally made the leap...picked up a 10.3# brisket at Costco the other day, so I figured I'd give it a go and see how it turns out.  I haven't had much brisket before (I'm more of a pork person), but I'm really looking forward to some good meat...I hope.  Here's a few pics pre/post-trimming (I really need to work on my knife-work):



I decided to leave some of the fat on the bottom, but I did cut the corn off the top.  A simple S&P coating, and into the Smokin-It #3 at 235* with hickory and cherry:


 

smoking4fun

Meat Mopper
154
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Joined Nov 6, 2014
Put it in at 1:30 (PM) - it's not 9PM, and it's up to 172*.  Still expecting it to be awhile, but it's been caught in the stall for a few hours now.
 

smoking4fun

Meat Mopper
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Joined Nov 6, 2014
The flat hit 200* at 11:30 (10 hours) - I wanted to take it to 205, but my wife was complaining about how hungry she was for a midnight snack for the last hour...so I pulled it out and cut off a couple slices for her:



My wife really liked it (and so did I)!  I thought it was good for a first try.  Nice and moist, and not overpowering with the S&P - might add some garlic next time with a little splash of Worcestershire to add another level of flavor.  I dabbed a couple of pieces in BBQ sauce, and thought that put it over the edge good.
 

pit 4 brains

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Nice job! If you can eat and enjoy your first brisket, you must have paid attention in class.. 

I'm not going to be over-critical, but I'm trying to figure out that foil contraption there...

Point to ya..
 

SmokinAl

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Nice job on your first brisket!

It looks delicious!

Al
 

smoking4fun

Meat Mopper
154
35
Joined Nov 6, 2014
 
Nice job! If you can eat and enjoy your first brisket, you must have paid attention in class.. 

I'm not going to be over-critical, but I'm trying to figure out that foil contraption there...

Point to ya..
That "foil contraption" is my smoker!!!  Ha!  j/k

It's a Smokin'-It #3D, check it out...there is foil on the bottom surface of the cooking chamber, a foil tin for some water, and the long house-looking thing with foil on top is the smokebox (I put foil on the "roof" so that I can easily remove the foil after each smoke since it collects and chars the drippings from the meat above - there is no drip pan between the smoke box and the meat like in the MES smokers...and the smoke box surrounds the long heating element, which is the entire length of the smoke box).
 
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