First attempt at brisket

[shawnc]

GOOD MORNING EVERYONE!

What is a better way to start out the morning then post a few Q pics on my first attempt at a brisket. I had read and watched a lot of different videos and thought I can do this....I hope. Was amazed how early the sun comes out also. As with all posts, love to hear feedback on what you see so far.

My trimming almost done - took a lot longer than I expected but it does take time to make something good to eat. For the first time I am unsure if I removed enough or to much....

Seasoning the Brisket

Put on the smoker

More photos to come this evening of how it turned out (fingers crossed)

 

[Rings Я Us]

Looks good do far. I'm doing the same thing. Started pretty late here. 8 a.m. on the Weber.

 

[RiversideSm0ker]

Looks great so far.

George

 

[shawnc]

Just checked in and had to add some water to the pan. I think I am going in the right direction

 

[ab canuck]

Nice, Watching this one.

 

[SmokinAl]

Looks real good so far!
Al

 

[gmc2003]

Looks like your plan is working.

Waiting for the final results

Chris

 

[oddegan]

Looking good so far. Keep us posted!

 

[shawnc]

10 hr smoke and it hit 192 IT, pulled and separated the two pieces for burnt ends. Put more seasoning on the area now exposed and threw it back in. Ended up pulling the flat 40 minutes later (197 IT) for it to rest. Here is the point just before I pulled it off. Bark had come off one area. I was concerned about the tip as it was at 200 IT, wondering if I overcooked it? Guess I will know after it rests.

 

[RiversideSm0ker]

200 is not to be feared for brisket. It’s all about getting it to be probe tender. That could be 195 or 205. The meat will tell you when it is done.

George

 

[shawnc]

Getting the burnt ends cut up to go back on. I love the color but I am worried I overcooked the flat based on part of the point falling apart...

 

[shawnc]

So, served at a temp of 164 after resting. It was a little dry and i could have done a little more removal of the fat cap in another area. Also, found out i can reduce the salt by half in my brisket rub. It wasn't bad but would have been better with less. Here are the final Q photos.

Here is the fold

Plated

And of course, the burnt ends which were wonderful.

 

[gmc2003]

Looks like great brisket to me. Now enjoy it.

Point for sure.

Chris

 

[Braz]

Wow! Great job.

 

[motolife313]

Looks like the 10th one you’ve done nice job. That’s why I don’t spritz I just let the natural juices keep it moist for me. Is that a prime brisket?

 

[Rings Я Us]

Did you cut it across the grain?

I forgot to check my brisket to see what way is across grain before I cooked it..

Now it's resting. I will have to see which way the grain runs later I guess..

Looks great! Nice job!

 

[shawnc]

Looks like the 10th one you’ve done nice job. That’s why I don’t spritz I just let the natural juices keep it moist for me. Is that a prime brisket?

Not that I believe, picked it up at the local store, just listed as brisket

 

[shawnc]

Did you cut it across the grain?

I forgot to check my brisket to see what way is across grain before I cooked it..

Now it's resting. I will have to see which way the grain runs later I guess..

Looks great! Nice job!

View attachment 371610

I did cut it against the grain. Did not realize that it changes direction a little toward the end.

 

[forktender]

Was it tender? it looks great!
One meat that I like a little salty is my brisket, I need to grab one next time I'm at Costco, that and some pork belly to make pork burnt ends.

 

[shawnc]

It was tender but quickly seemed to dry out.


Wondering if I should have done something else prior to or at the time of plating?