First Brisket!!!!!!!!!!!!!!

Discussion in 'Beef' started by dysartsmoker, Feb 14, 2010.

  1. Well smoked just about everything except a brisket picked up a 9.5 lb yesterday trimmed this morning now in the fridge till tomorrow. WISH ME LUCK Going to do some reading today so I don't screw it up.



    Till tomorrow
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Whats in the rub there Jack??? I like the brisket and it looks like everything will be just fine and you'll be smoking tomorrow.
  3. Finished my first brisket yesterday...what a learning experience. Here is what I learned over the past week from everyone on the site.

    I cooked between 220F and 230F. Mopped every couple of hours. Used a water pan to maintain moisture and heat levels in the smoker. I figure it should have taken about 13-14 hours to cook a 9 1/2 pound brisket. I had a little set back about half way when the heating element in my smoker turned off and I didnt notice for about an hour and a half. Ended up pulling it at 187F (my target was 190F for a slicing brisket) 17 hours later. Wrapped it in tinfoil and a towel and put it in a dry warm cooler for about an hour. Brisket came out exteremy tender and moist.

    As was a reminder given to me.....if the beef stalls around 180F (and it probably will), RELAX....sit back and dont change anything. This is a natural thing to happen as this is where the muscle in the meat starts to melt.

    (I would go for 205-210F if I was going for a chopped/pulled brisket.)

    Good luck and remember to give yourself LOTS of time. Better to finiah early, wrap in tinfoil and a towel, then to have to pull it unfinished because the guests and/or family are hungry. I strated mine at 11PM the night before and still was about a half hour late serving dinner.
  4. Thanks for the advice and I used Jeff's rub I was thinking of putting it on around 7 am. As far as temp probes should I use two or just one. I'm going to smoke it in my MES.
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    I just picked one up yesterday and I am going to try my hand for the first time at a brisket. I am going to be watching your post to see how yours comes out. You used Jeffs Rub did you inject it at all? I am thinking about injecting some type of beef broth or apple juice. What about mopping it at all?? I am looking for a mop sauce as well.
  6. a little more[​IMG][​IMG] than 3 hours in and at 145 sound about right???????????//
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds like its going well just be prepared for the stall and don't get discouraged by it.
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    Any injection or mop on the brisket or just the rub? I can't wait to see the Qview. I am gathering info for my first brisket smoke.
  9. 6 am ready for the smoker

    3 1/2 hours in 153
  10. at 155 for the last hour or so is this normal?????????
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    Sounds like you must be hitting the stall point. Just wait it out.
  12. 168 should I foil and at what temp??????????????????????
  13. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    I usually foil with mopping liquid added at 170 and take her on up to 200.
  14. Foiled getting hungry
  15. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks good to me. Are you going to make burnt ends?
  16. going to try
  17. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Lookin good there. Glad you waited out the stall. My first one stalled for 3 hours. Had I been sober, I probably would have freaked a little. Its amazing what alcohol and sleep deprovation can do! Lol, can't wait to see the finished product!
  18. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good how long was the stall
  19. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking brisket...[​IMG]
  20. about 2 hours

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