• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First brisket attempt

sanbrew

Newbie
18
12
Joined Nov 25, 2016
Hi all,

Here is the plan for my first attempt at brisket today. I'll be using an MES30, mesquite and apple chips. It's a ~3lb brisket, I plan on giving 3.5-4 hours at 225* before wrapping and letting it rest in a cooler. I put some rub on this morning, will keep it in the fridge until an hour before it goes in the smoke house. Any advice? does this seem like an good starting point? I'll get some photos of the finished product. 

Cheers,

Andy
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,599
6,279
Joined Jun 22, 2009
It sounds like a good plan except for the time limit your putting on it.

You need a good thermometer to check the internal meat temp.

The brisket will be probe tender somewhere between 195-205.

When it gets to 195 stick a toothpick in it in several places to see if it's done.

The toothpick should go in with little to no resistance, like room temp butter.

If it doesn't, just let it cook until it does.

Good luck!

Al
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,404
10,293
Joined Sep 12, 2009
I have to agree with Al on the timing.

I like to use the internal temp for knowing when it's done.

A small Brisket Flat can dry out on you, if you aren't careful.

Here's a Step by Step I did on a small Brisket Flat:

Brisket Flat                    

Bear
 

sanbrew

Newbie
18
12
Joined Nov 25, 2016
Thanks Al, those times were my best guess, not limits at all. Luckily today, this is all I have planned so I can wait as long as it takes!
 

sanbrew

Newbie
18
12
Joined Nov 25, 2016
Thanks Bear,

I plan to use the meat probe that cames with the MES 30. Is that good enough for now? I figure there are better thermometers out there.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,404
10,293
Joined Sep 12, 2009
Thanks Bear,

I plan to use the meat probe that cames with the MES 30. Is that good enough for now? I figure there are better thermometers out there.
Hopefully it will be close enough until you get another one.

I never trust the Meat Probe that comes with them, or the smoker temp, actually.

I use a Maverick ET-732 with two probes. They are easy to check for accuracy in a pot of boiling water. That's the only way to know for sure.

I trust my Mavericks.

Bear
 

sanbrew

Newbie
18
12
Joined Nov 25, 2016
Hopefully it will be close enough until you get another one.

I never trust the Meat Probe that comes with them, or the smoker temp, actually.

I use a Maverick ET-732 with two probes. They are easy to check for accuracy in a pot of boiling water. That's the only way to know for sure.
I trust my Mavericks.


Bear
Wow, those are priced really reasonably. I'll have to get one ordered sometime soon.

Thanks for the advice!
 

sanbrew

Newbie
18
12
Joined Nov 25, 2016
I'd call it a success! It ended up taking just over 5 hours before I pulled it off the smoker at 193 degrees. I had wrapped it when it stalled at 163 for an hour, next time I plan to just up the temp a bit and wrap in foil at 190 before the rest in hopes of getting a better bark. Learned a bit today, had a good time doing it and the meat tasted great.
 
Last edited:

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,404
10,293
Joined Sep 12, 2009
I'd call it a success! It ended up taking just over 5 hours before I pulled it off the smoker at 193 degrees. I had wrapped it when it stalled at 163 for an hour, next time I plan to just up the temp a bit and wrap in foil at 190 before the rest in hopes of getting a better bark. Learned a bit today, had a good time doing it and the meat tasted great.

 
Looks Great Sanbrew!!


Nice Job!


Let me give you one more tip:

It's best to slice Brisket across grain, and once it's cooked it can be hard to tell which way the grain is going.

However it's easy to tell when it's raw, so make a slice mark or two before you smoke it.

Then it will be easy to slice it in the right direction when it's smoked.

Bear
 
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.