First brisket and Q View

Discussion in 'Messages for All Guests and Members' started by dmack, Jun 24, 2008.

  1. dmack

    dmack Smoke Blower

    Well I survived my first brisket. I used hickory chips and maple chunks. Started at 5:45 this morning and pulled it out to rest at 7:00 tonight. I tried to follow Jeff's all-nighter method pretty closely. Good smoky flavor, but I thought it could have been a bit more tender. I had to do a quick search to get some coaching on slicing the brisket. I will attempt to share a few pictures.

    Fairly early in the smoke.


    Just about ready to pull.


    Sliced and ready to eat.

    dmack
     
  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Not bad there dmack! Briskets can be tricky, wait till your second one! But enjoy the first!!
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I think a longer foil would do that with some apple juice ETC.

    Not sure how long you foiled though. Usually the braising will do it, but you do need moisture in that stage.

    Just MHO.

    Good luck on the next one!
     
  4. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Brisket can be tough to do. Looks like that's a pretty good shot on the first one. I'd say you did good!
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    D it looks good congrats on your first brisket. [​IMG] I started injecting marinade into my briskets and foiling at 170* and think it really makes a difference in moistness give it a shot on one and see what you think.
     
  6. dmack

    dmack Smoke Blower

    Hey gang, I never did foil my brisket as I was following Jeff's procedure. At what point should I have done that?

    dmack
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    According to Dutch's basic brisket smoke foil it at 170*
     

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