First Brisket Ever! QVIEW

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Smoke Blower
Original poster
Sep 18, 2013
Boone, NC
Hello all,

I'm smoking my first brisket this weekend.  I have been smoking meats for about 4 years now, and have never attempted it, and today is the day.  I have been researching and reading on this site for a few weeks now and have decided upon my recipe/method of choice.  Since it's my first one, I went to the local butcher I use and got a nice looking 8lb flat that's been trimmed for me already and really looks good.  I read that it's best to pick one that's really pliable in the packaging, and this one fits the bill.  I'm also using just a simple 60/40 salt and pepper rub with a small amount of cayenne mixed in to add a little heat.  I really want the beef flavor to shine, so I decided against using a commercial brisket rub.  I'm sure they're good, but from my research, I think a basic salt and pepper rub is the way to go.

Here it is straight out of the packaging and after a quick rinse and pat dry:

Applying simple Texas style salt & pepper rub:

Into the 270 Sumo at 225 degrees.  Using a mixture of hickory and cherry chunks today:

After the first 2 hours, I'm spritzing with apple juice about every half hour until it hits 165 IT:

IT of 165 degrees.  Time to wrap up tight in heavy duty foil with a little more beef broth for moisture:

IT of 200 degrees.  Pulling off and placing in a cooler for a few hours:

Sliced and ready to eat:

VERY NICE for sure! Looks like a major winner to me.

Salt and pepper is hard to beat on beef, so I'm betting y'all loved it.

What kind of smoke?

Points for your first brisket!
It was really good.  Everyone that tried it was really impressed, including myself!  Not over-smoked, and just the right amount of heat from the cayenne.  I couldn't be happier that it turned out so good on my first attempt.  I really like the cherry/hickory wood combo.  Will be using that more often!  Thanks everyone for the complements.
Very nice brisket, love that smoke ring.  
, I am hungry now!  
Very nice looking brisket. And I especially like those racks; what kind of smoker do you have?
Thanks for all the comments everyone.

mnneely490, I have a 270 Smokers Sumo. Just got it about a month ago, and it has lived up to the hype and the claims the 270 folks make on their website. I did the 8 hour brisket cook on a half a bag of Royal Oak coal, and never had to touch the fire box at all. I don't know if you could get a better smoker for the money. Highly recommended from a happy owner.
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