So today I attempted my first brisket. Really should say my first one that has actually came out, but at a minimum my first whole packer.
I’d like to give a special shoutout to civilsmoker for all his guidance and help and basically putting up with me along the way lol. It would not have turned out this good without his help.
First I trimmed it. I’ve never trimmed any brisket before. Pretty much butchered it in my opinion but it’s my first time lol.
Saved some of the fat trimmings on civils suggestion to render and use to dress the meat later on.
Only did salt and pepper. The pellet for the smoke will be a mesquite blend by pit boss. PB was because it’s what I had easily available and it’s the flavor the wife wanted.
On the smoker at 3 am this morning. Set to 235 degrees.
Pulled it off about 170 degrees to wrap in foil. Poured some of the rendered fat over the brisket and wrapped it up. About 10 am.
Put the brisket and the pan of trimmings back on and left until we hit 198 degrees. I don’t have an exact time for that of the top of my head. I want to say 1 - 1:30 pm ish?
Pulled the brisket off and placed into towels and a cooler. Poured off the rendered tallow into a cup for dressing later. Started to slice around 5pm. Meat was at about 150 degrees.
Meal was outstanding. The tallow dressing over the meat with a little salt was perfect. Everyone loved it. First time ever I’ve been happy with a brisket. :)
Another shoutout to the guys who suggested the knife sets to me in another thread. I chose the pitboss set and also grabbed a sharpener. Knives worked great for trimming (though I sucked at it haha), and for slicing. I did need to sharpen and hone them both before use.
The meat was perfectly tender and you could fold a slice without it snapping, but still cut it with a fork…I think I saw that on a show somewhere as an indication of doing something right haha. Still not sure if it cut against the grain properly but however I did it turned out to be fine.
I’d like to give a special shoutout to civilsmoker for all his guidance and help and basically putting up with me along the way lol. It would not have turned out this good without his help.
First I trimmed it. I’ve never trimmed any brisket before. Pretty much butchered it in my opinion but it’s my first time lol.
Saved some of the fat trimmings on civils suggestion to render and use to dress the meat later on.
Only did salt and pepper. The pellet for the smoke will be a mesquite blend by pit boss. PB was because it’s what I had easily available and it’s the flavor the wife wanted.
On the smoker at 3 am this morning. Set to 235 degrees.
Pulled it off about 170 degrees to wrap in foil. Poured some of the rendered fat over the brisket and wrapped it up. About 10 am.
Put the brisket and the pan of trimmings back on and left until we hit 198 degrees. I don’t have an exact time for that of the top of my head. I want to say 1 - 1:30 pm ish?
Pulled the brisket off and placed into towels and a cooler. Poured off the rendered tallow into a cup for dressing later. Started to slice around 5pm. Meat was at about 150 degrees.
Meal was outstanding. The tallow dressing over the meat with a little salt was perfect. Everyone loved it. First time ever I’ve been happy with a brisket. :)
Another shoutout to the guys who suggested the knife sets to me in another thread. I chose the pitboss set and also grabbed a sharpener. Knives worked great for trimming (though I sucked at it haha), and for slicing. I did need to sharpen and hone them both before use.
The meat was perfectly tender and you could fold a slice without it snapping, but still cut it with a fork…I think I saw that on a show somewhere as an indication of doing something right haha. Still not sure if it cut against the grain properly but however I did it turned out to be fine.
