First Brisket and Burnt Ends

[adamrappy]

My first brisket! Went small and got a 6lb from a butcher. I was gonna go with the meat church method but I kind of went all over the place and took a bit from a few sites. I used the hardcore carnivore black rub. My Traeger did well. Cooked it at 225 for several hours in an aluminum pan until the temp was 170. Then pulled it out and wrapped it in butcher paper and put it on the grill for another 2 hours at 250 until the temp hit 200. Here is where I ran into trouble as I’m a novice. I’m using the probes from my Traeger and the temps were all over the place. Logic says take the temp from the thickest part but it was less then 180 there but in other parts it was over 200 so I yanked it. I unwrapped it and let it rest an hour. It was amazing. What we didn’t eat I cubes and mixed with a reduced mixture of Jeff’s bbq sauce recipe and 2 cups of Dr Pepper and then back on the grill for another 90 minutes for burnt ends. Got great reviews from those wh partook.

 

[gmc2003]

Looks like you did a fine job loosing you brisket virginity, and those burnt ends look awfully good also.

Point for sure
Chris

 

[TNJAKE]

Nice work. I've used hardcore black ALOT. Delicious on steaks. How'd you like it on the brisket?

 

[Misplaced Nebraskan]

Looks amazing and wouldn't have guessed it was a first brisket! as for the temp probe, were you in the meat for sure or possibly the deckle fat for the lower reading? As long as when probing it the meat feels like warm butter and no resistance, you're good to go.

 

[chilerelleno]

First word, first steps, first kiss, first ----, first brisket...
WooHoo life's milestones.

 

[adamrappy]

Nice work. I've used hardcore black ALOT. Delicious on steaks. How'd you like it on the brisket?

It was fantastic! I’m a novice but I watched a bunch of the hardcore carnivore stuff and that girl makes some great looking food. Had never tried that rub before but it was really good

 

[adamrappy]

Looks amazing and wouldn't have guessed it was a first brisket! as for the temp probe, were you in the meat for sure or possibly the deckle fat for the lower reading? As long as when probing it the meat feels like warm butter and no resistance, you're good to go.

Yeah that’s what I was hoping. Had to be like that as everywhere else was good. Novice question but when the brisket is wrapped in paper I didn’t want to poke a hole in the paper to probe it. I basically unwrapped it. I read online that you can also tell when a wrapped brisket is done based on how wet the butcher paper is but I think all that comes with experience

 

[Misplaced Nebraskan]

Yeah that’s what I was hoping. Had to be like that as everywhere else was good. Novice question but when the brisket is wrapped in paper I didn’t want to poke a hole in the paper to probe it. I basically unwrapped it. I read online that you can also tell when a wrapped brisket is done based on how wet the butcher paper is but I think all that comes with experience

Yeah, that would come from lots of experience and all depend on how much fat renders, cooking temp, etc. I just poke the probe through the paper and call it good. You can also learn to pick it up and go by feel as well. But again, that's probably many many more brisket cooks under the belt than I will probably ever get to.

I use the temp probe for monitoring temps, then when I get to 190-195* internal, I pull that probe out and use the same hole to poke and prod around for doneness feel. I know I'm walking in to some comments with that line...

 

[TNJAKE]

Yeah, that would come from lots of experience and all depend on how much fat renders, cooking temp, etc. I just poke the probe through the paper and call it good. You can also learn to pick it up and go by feel as well. But again, that's probably many many more brisket cooks under the belt than I will probably ever get to.

I use the temp probe for monitoring temps, then when I get to 190-195* internal, I pull that probe out and use the same hole to poke and prod around for doneness feel. I know I'm walking in to some comments with that line...

 

[SmokinVOLfan]

Yep looks pretty damn good from here! Nice job!

 

[Steve H]

Looks mighty good to me! Nice job!

 

[Brokenhandle]

Looks good! Nice job on your first brisket. Any other comments I have I'll keep to myself to keep it a family friendly atmosphere.

Ryan

 

[Misplaced Nebraskan]

View attachment 459267

 

[daspyknows]

Looks good to me. If your people liked eating it, that's what matters.

 

[jcam222]

Great job Adam! I can tell you that many first briskets never get shown publicly lol. Yours is great. I really need to try a rub with activated charcoal sooner or later

 

[adamrappy]

This forum has been a goldmine for me. Very addictive and I’ve found myself spending hours reading posts and drooling over all of the fantastic dishes. I have learned more from this forum then anywhere. I spent the day delivering burnt ends to friends of ours. Now they are gone but there is absolutely nothing more enjoyable then cooking food for people! You feel like Santa!

 

[Inkbirdbbq]

Amazing !!

 

[flatbroke]

Nice job bud.