First brisket. Ever.

[stevebc]

Well, this is an evening of firsts for me: The first first is that this is the first time I have posted on this esteemed forum. Second, I am preparing to do my first ever brisket. Ever. I have a 9 lb whole packer, that I have trimmed of excess fat, and seasoned with a rub. Tomorrow morning, bright and early, I will be putting it on the smoker. I will make follow up posts, with pictures, as things progress. Although I have gotten pork ribs down, and pulled pork, this is my first step into serious, brisket barbecue. I ask for your prayers and positive thoughts! Wish me luck!

 

[stevebc]

I must make a correction. I stated originally that this is my first post to this forum. I just reviewed things, and it seems I HAVE posted here before. I blame the very good Kentucky bourbon in the glass in front of me for that error. However... I am most definitely doing my first brisket.

 

[old sarge]

Welcome Steve. Good luck on the brisket. 9 lbs is pretty small for a whole packer. I am assuming that is the trimmed weight? Just curious.

 

[stevebc]

Yes, it is pretty small. I am not too experienced in Briskets. All I can say is my regional grocery had a sale on CAB brisket, for $4 a pound. The one I am doing was 8.xx pounds (sorry, I already threw away the packing.) I trimmed off a pretty fair amount of fat when I seasoned it. I trimmed off the fat, and coated with a rub, and plan to start it early (for me) tomorrrow, before I start work.

 

[912smoker]

Welcome from SE Ga!
And be sure to post pics.......or it didn't happen lol

 

[Gonna Smoke]

7 years since you've posted, WELCOME BACK!! I'm along for the ride, post up the pictures, good, bad, or ugly, or it didn't happen...

 

[ConrodM]

Good Luck!! Remember go by probe tender when you hit 198-205. Thermometer is a guide only and don’t forget to Rest for 2 hrs minimum

 

[GaryHibbert]

I'm in. I'll be watching.
Gary

 

[stevebc]

The brisket went in at 6am. It was too dark for a true "before" pic, but here is one after 1 hour of smoking. The internal temp got up to just shy of 160, so I wrapped it in foil and put it back on. So far, seems to be going good. More updates to come.........

 

[stevebc]

And it is done! It only took 5.5 hours total for my little brisket to hit 203. Probed it in several spots, and decided it was ready to pull. Wrapped it up good and let it sit for an hour. I must say I am very satisfied. Deep brown color, very moist, and tender... "like buttah".

 

[ConrodM]

Wow!! Very Nicely Done!!! Beautiful smoke ring too. What smoker did you use?

 

[chopsaw]

Looks good .

 

[stevebc]

Wow!! Very Nicely Done!!! Beautiful smoke ring too. What smoker did you use?

Thanks! I am rather pleased with how it turned out. Needless to say, we are having BBQ tomorrow for dinner! I have a ZGrill pellet grill, with hickory pellets. I just got it this spring, and have been very happy with it.