First (baby) brisket trial on the GMG

[mbuxx]

Hey guys, thought I'd share( and readily accept any guidance/input )

This is my first brisket, I only seasoned with salt and cbp. Been on the smoker since 11 (now 5:20) and I'm only sitting at 151 IT. The brisket is only 5lb .

Hoping I didn't do anything wrong as it looks tastey haha. You live you learn.

Just thought I would edit the original pics now that the smoke is complete:

image.jpeg

• mbuxx
• May 28, 2016

image.jpeg

• mbuxx
• May 28, 2016

image.jpeg

• mbuxx
• May 28, 2016

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[dannylang]

mBuxx your brisket is at a stall, just keep on going and i promise you, it will get up to temp. it still might take a while.

your brisket looks great.

dannylang

 

[mbuxx]

Thanks so much for the confidence boost Danny! Ill keep on truckin.  Shes sittin at 167 now!

As you can see in the pic I did use both my thermos just to make sure LOL.  I read about the stall on another thread but man it was sittin there for 2 hours with only a 1 degree increase.  Looks like its moving on now though :)

 

[dannylang]

i have seen the same thing in briskets that i have smoked, just keep on, keeping on.

dannylang

 

[mbuxx]

Just shy of 10.5 hours and sittin at 192


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[dannylang]

hey mr mBuxx almost there, i told you it would make it, good luck with your brisket.

dannylang

 

[b-one]

Looking great! Are you cooking to a certain temp or probing for tenderness?

 

[mbuxx]

I couldn't resist ripping a little burn end off and tasting it before wrapping and Putting in cooler, I hope that isn't bad lol


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[mbuxx]

Sorry just seen your posts there, I was going to cook to 195 but it just wasn't tender enough with the probe so I took it till about 202 and that seemed to be the spot! It was worth the extra wait for the 7 degrees I think!


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[b-one]

That's a beauty!:drool

 

[lancep]

Points, points, and more points!! I firmly believe that the number one ingredient for successful brisket is........ Patience! Oh and a hunk of brisket. Great job!!

 

[mbuxx]

Thanks guys, I'm worried to slice into it because it was so trimmed already when I got it :/ we will see


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[mbuxx]

Sweet Jesus I will definitely be doing brisket more often then I though!!


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[b-one]

Wow nice smoke ring looks super tender as well!

 

[mbuxx]

Wow nice smoke ring looks super tender as well!

Thanks B-one!

 

[lancep]

That is one fine lookin' brisket! Great first run!! Looks like many great briskets ahead of you!!!

 

[mbuxx]

That is one fine lookin' brisket! Great first run!! Looks like many great briskets ahead of you!!!

Thank you sir, you guys are the best!

Next ill try a rub see if we can get some good bark on there.

 

[redheelerdog]

Damn nice brisket there mBuxx, awesome smoke ring. You showed the meat who's boss!

Have fun and keep up the good work.

Daauum THAT Is Money.jpg

• redheelerdog
• Jan 31, 2016

 

[SmokinAl]

Nice job!

That brisket is a thing of beauty!

Points to you my friend!

Al

 

[SmokyMose]

Very nice!
:points:
What temp did you smoke it at? I'm trying my first one tomorrow (also a small one) and am gathering ideas.
Dan