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First Brisket Q-view

Discussion in 'Beef' started by beef_chief, Jun 16, 2018.

  1. beef_chief

    beef_chief Fire Starter

    Had a separate thread where I got some great advice about smoking my first brisket. Got it trimmed and rubbed this morning and on the smoker around 8:10 where the smoker was 279 and brisket was 44. I’m using the snake method with cherry wood in my Weber kettle, hoping a 2x2 + 1 on top will keep me going the whole smoke.
    Snake:
    upload_2018-6-16_9-1-24.jpeg
    Before trimming (14 lb):
    upload_2018-6-16_9-1-51.jpeg
    After trimming plus rub (salt and pepper):
    upload_2018-6-16_9-2-13.jpeg
    Will keep this thread updated! I’m nervous about how close the brisket is to the heat from the snake. I guess we’ll see how it turns out
     
  2. mike243

    mike243 Master of the Pit SMF Premier Member

    I think a lot of folks put a foil pan under it and build the snake around it,I bet it turns out great and you can always move the brisket over to the unlit side then start moving it around to the burned down side as it progresses
     
  3. 73saint

    73saint Master of the Pit SMF Premier Member

    Looks great! Can’t wait to see how it turns out!
     
  4. joedube70

    joedube70 Meat Mopper

    Looks great. A friend of mine uses this method for shoulder al.ost every weekend. You should be ok and not burn the brisket if your temp stays down. Like Mike said you can easily move the brisket away from the heat if needed. Maybe put the brisket on the grate away from the heat and spin the grate as needed.
    Let us know how you make out.
     
  5. beef_chief

    beef_chief Fire Starter

    Yep I’ve got the pan! 48E751FB-EB3D-4DF1-9942-96F38751F467.jpeg
     
  6. motocrash

    motocrash Master of the Pit OTBS Member

    Andrew,you more than likely will have to add on to the end of your snake and make it the same size as you started with to be safe as you can always snuff her out when the brisket is done.
     
  7. beef_chief

    beef_chief Fire Starter

    That’s what I’m starting to see. I’m 3.5 hours in and my snake is about 65% gone. Maybe when this snake gets to the end, it will be time to wrap (I’m using butcher paper) and I can use that as an opportunity to take the grate up and build a new snake. Will post pics soon
     
  8. RiversideSm0ker

    RiversideSm0ker Master of the Pit

    Can’t wait to see the results. I love me some brisket! Good luck with this.

    George
     
  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If your snake runs out then just foil it & put it in the oven to finish it.
    Your not going to get any more smoke flavor with it in the foil, so finishing it in the oven is OK.
    I promise you won't get banned from the site for using the oven to finish your brisket!
    Good luck!
    Al
     
  10. beef_chief

    beef_chief Fire Starter

    I guess that’s true Al... hurts my pride but I may end up doing that
     
  11. beef_chief

    beef_chief Fire Starter

    249949F8-2095-42B9-A421-6DCF6A1A1F7D.jpeg Here we are 4 hours in. I’m very impressed with how my kettle is holding a relatively consistent 275-300. Id like more of a bark though, hoping it will form before the snake runs out. Still have about 1.5 hours on the snake based on the smoke so far. The brisket is at 172, been slowly climbing for a while. Here are the recordings I’ve done:
    (Time, grate temp, brisket temp)
    8:10, 275, 44
    8:30, 289, 71
    9:00, 303, 114
    9:30, 280, 131
    10:30, 276, 154
    11:30, 312, 164
    12:00, 298, 170
     
  12. joedube70

    joedube70 Meat Mopper

    Looking great so far!
     
  13. beef_chief

    beef_chief Fire Starter

    7C9386CE-1F7D-4B60-A963-8734AF9EE5F0.jpeg About 5.5 hours in, took it off to wrap and into the oven at 225. The internal temp is 195 already, so it cooked a lot faster than I expected. I hope that doesn’t mean it dried out. The bark was pretty hard in most places, worried that I cooked at too high of a temp. Hopefully the 225 oven will bring it up to the finished product more slowly.
     
  14. beef_chief

    beef_chief Fire Starter

    I guess because of the way I trimmed it, the point and flat are really defined and could easily come apart. I’m thinking that might not make for the best slices, so I’m reverting back to my quest for burnt ends. Question though, should I rest the whole brisket before separating and cubing the point? Or should I separate and then rest the flat while I make burnt ends?
     
  15. joedube70

    joedube70 Meat Mopper

    Brisket!!!
    You can separate the point right off the smoker. I like to let sit tented for a bit to stop the cooking. Then separate the point and cube it up for the burnt ends. Then the flat gets wrapped and in the cooler to rest.
    I should also mention I don't wrap my brisket while cooking.
    We need pics of the burnt ends.
     
  16. beef_chief

    beef_chief Fire Starter

    27545173-388E-4619-A27F-BAF90909D846.jpeg C4812D70-92F8-41F5-B2C1-875A1BAE23E0.jpeg Well here it is. Brisket and burnt ends. The bark is tougher than I wanted, and parts of the flat are dried out so it’s a little chewy. Overall, it turned out pretty well but there’s definitely a lot I’d do differently next time. Thanks for all the advice everyone!
     
    gmc2003 likes this.
  17. motocrash

    motocrash Master of the Pit OTBS Member

    That one cooked pretty quick. Burnt ends look good. Put some liquid of your choice in the pan next time,it'll help keep it moist.
     
  18. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    If I remember correctly this was your first larger hunk of meat cooked in your kettle. I think you did a fine job. Briskets aren't easy to do in a smoker let alone a kettle. Now that you have one under your belt - Im'ma betting that the next one will turn out even better. With a few minor tweaks here and there.

    Point for sure.

    Chris