First Brisket

[Alex Douglas]

To do your first overnight smoke & have it be a brisket on a stick burner I think you did a heck of a good job!
And that fattie looks fantastic!
I'm sure there will be many more full packer briskets in your future.
In my area it is almost impossible to buy just a point, it's either a full packer or a flat.
Although on the next one, you may want to try the hot & fast method.
Run your smoker at 270-280 & your looking at about 1 hour per pound cook time.
So I get up early & start the fire around 3:00 AM & tend the fire & drink beer all day.
It's a great way to spend the day!
Al

Thanks Al, I might end up doing your method if I do another.

 

[Alex Douglas]

Alex you are a trooper. I did my first packer on my own OKJ during late Winter this year. I hear you on the challenge of cooking for so long and staying awake tending the fire. I think that overcoming the colder weather is a big part of the struggle. I'm not sure how cold it is there in the UK right now but it's Summer now where I am at and I'm betting it would be so much easier than the first time. My cook was 17 hours and the brisket, while being tasty, was not anywhere near the perfection I was hoping for. Don't give up on the process Alex. Just pick a good weekend time frame where you aren't pressed for time and don't invite anybody over until you have finished it and it passes your own taste test. Brisket for company is not for the faint hearted. I intend to cook one for some friends from Texas this Summer. Talk about pressure. You've got a nice tool to work with in your OKJ and with the right patience and preparation I am certain you will reach that brisket nirvana in no time. Enjoy those leftovers :)

George

Thanks George, yeah it was raining all day and night here, was such a slog.

 

[sauced]

To do your first overnight smoke & have it be a brisket on a stick burner I think you did a heck of a good job!
And that fattie looks fantastic!
I'm sure there will be many more full packer briskets in your future.
In my area it is almost impossible to buy just a point, it's either a full packer or a flat.
Although on the next one, you may want to try the hot & fast method.
Run your smoker at 270-280 & your looking at about 1 hour per pound cook time.
So I get up early & start the fire around 3:00 AM & tend the fire & drink beer all day.
It's a great way to spend the day!
Al

I agree with Al....I also smoke in the hot and fast style, cook times get shorter and no difference in the outcome of the meat.
BUT....Great job, it all looks delicious!!