First Brisket on ECB

[pastorgadget]

I have done, ribs and chicken and we are planning on Brisket and Tri-Tip on Labor Day with friends. I wanted to do a trial run with the Brisket on my ECB.

So here is the play by play. 

We were on vacation and ran to my fav Meat Shop and they had a trimmed Flat Cut in their freezer. Brought the cut home and began to thaw it out.  I could only do this size cut since the ECB is small. 

Early this AM took the Brisket out and put a rub on.  9AM I loaded the sit up the charcoal in my chimney starter and got everything ready. ECB was up to 200-220 with good smoke. Put the brisket on. 

I foiled it before 4 PM when the temp hit 160.  Here is a pic right before I foiled it.

20120828153345.jpg

• pastorgadget
• Aug 28, 2012

I will post more pics when after I cut. Right now I am waiting for it to get to 180 before taking it off.

 

[startedsmokin]

What is the verdict?:grilling_smilie:

 

[pastorgadget]

The Verdict

• Juicy, Wrapping it at 160 was good
• For my first time not bad but the smoke flavor was a little under what i expected and it was a little tough.  I think my error was the meat was too cold when I put it in the smoker

Here is a pic

221942_4034997445259_392151468_n.jpg

• pastorgadget
• Aug 28, 2012

Not much of a smoke ring. 

Oh great wise men of the smokers, share your insight.

 

[smokinhusker]

Looks pretty good!

 

[jrod62]

I read the other day to get a fresh brisket. Ones that have been frozen will be tougher.
Don't know if that true or not.
I take IT to 200
add beef broth in a pan when I foil them .
I never let meat warm up before putting in the smoker.
4 hour rule starts when you take it out of the frig.
Hope this helps some .

 

[cabrego]

The Verdict

• Juicy, Wrapping it at 160 was good
• For my first time not bad but the smoke flavor was a little under what i expected and it was a little tough.  I think my error was the meat was too cold when I put it in the smoker

Here is a pic

221942_4034997445259_392151468_n.jpg

• pastorgadget
• Aug 28, 2012

Not much of a smoke ring. 

Oh great wise men of the smokers, share your insight.

What temp did you pull the brisket?  It looks like you are doing only a flat, not a full packer?

I read the other day to get a fresh brisket. Ones that have been frozen will be tougher.
Don't know if that true or not.
I take IT to 200
add beef broth in a pan when I foil them .
I never let meat warm up before putting in the smoker.
4 hour rule starts when you take it out of the frig.
Hope this helps some .

Youtube has a carolina pittmaster doing a LONG prep vid on brisket and he claims frozen or not makes no difference.  i have a prime brisket in my freezer right now :)  I have never done frozen before though...

 

[pastorgadget]

What temp did you pull the brisket?  It looks like you are doing only a flat, not a full packer?

Youtube has a carolina pittmaster doing a LONG prep vid on brisket and he claims frozen or not makes no difference.  i have a prime brisket in my freezer right now :)  I have never done frozen before though...

Yes it is just the flat cut, ECB are a little small for full packer.  After doing some reading I think I will trim some of the fat, let it warm up a little before putting it on the smoker.