Finally!! My First Brisket

Discussion in 'Beef' started by flash, Jan 6, 2010.

  1. flash

    flash Smoking Guru OTBS Member

    After helping people with some notes I have on Briskets, I finally decided to do my own. I have held off because we usually see full packers or pastrami here. Since I own a GOSM, I needed to separate the flat from the point so I could fit them on my smoker.
    Not too hard, probably trimmed a little too much fat, but onto the smoker they went at 8:30 AM. Temps outside at the time. 28º [​IMG]
    A little cool for Florida. Funny part was my outside thermometer were reading 200 to to 210º tops. Since there were two of them and not seeing both being off at the same time, I add another to interior of smoker and found 250º,
    Another surprise is this Brisket did not stall. Abelman had warned me this may happen. I had placed the brisket in a pan and after 3 1/2 hours covered it with foil, around 160º. At 3:30 PM I had 195º. I know 7 hours sounds early, but off it came. Wrapped in foil and into a cooler for 1 hour.

    It didn't look bad and smelled great.

    Had a decent smoke ring and was fairly moist.

    Brisket is served.

    Mrs Flash added some Black-eyed peas and rice along with some mashed taters. Took some of the juice and made a thin gravy. Not bad. I give me a 7 1/2 stars.
    The next night we made open face brisket sammies covered in more mashed taters and gravy. The next night was some hot soup with Kale, brisket, beans and such. My God, it was 18º that morning. All of those turned out great.
    Carved up the Point for some more sammies later. Good stuff. Will have to do it again.
  2. I wouldn't say no if you offered me some. Nice job!
  3. wmarkw

    wmarkw Smoking Fanatic

    Nice work! It is cold man. I'm up in Augusta, GA and its cold!
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Nice looking brisket, Flash! Another goody to make with the leftovers is brisket burritos. Just add cheddar cheese and smother with green chile.[​IMG]
  5. cruizer

    cruizer Smoking Fanatic SMF Premier Member

    Looks great Flash. Surprised to hear that is your first attempt at brisket.[​IMG]
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Flash that looks great - glad it came out so good for you
  7. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Yeah, some folks are kinda slow coming to the brisky table.[​IMG] Like I got room to talk! It took me almost 18 months before I pulled my first all nighter and did a full packer brisket. To the uninitiated, big ol' briskets are a tad intimidating.

    Great job and nice smoke ring too![​IMG]
  8. ciolli

    ciolli Meat Mopper

    You said it best!
  9. coyote

    coyote Master of the Pit

    For your 1st. well done, nice and juicy looking. great smoke ring.and the BEP's those are wonderfull and complement any beef on a plate.
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    Don't be so hard on yourself I'll give you at least 8 stars!

    Oh and some [​IMG]too!
  11. budlighting

    budlighting Fire Starter

    I am so hungry now!!mmmmm looks good!!!!
  12. fire it up

    fire it up Smoking Guru OTBS Member

    Looked great, the juice on those finished slices made me weak in the knees [​IMG]

    Now you gotta give the point to burnt ends a try, BBQd Heaven.
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Brisket...[​IMG]
  14. flash

    flash Smoking Guru OTBS Member

    No burnt ends this time. I carved up the point and vacuum sealed it for some future sammies and stews. [​IMG]
  15. john3198

    john3198 Smoking Fanatic

    Nice job. Hope I do as well on my first one.........
  16. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

  17. old poi dog

    old poi dog Master of the Pit OTBS Member

    That's a great lookimg brisket. [​IMG]
  18. That's an awesome looking brisket!
  19. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that's the perfect uses for a brisket. You have made half of this site very proud with your first brisket and the many uses of the leftovers. [​IMG]
  20. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Looks good to me! Got to love the brisket. Dont bitch about the temps too much. Was 6 degree's BELOW zero here this morning.

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