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

[dysartsmoker]

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.





Trimmed




Rubbed



Till tomorrow

 

[mballi3011]

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.

 

[jerimiah]

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.

 

[dysartsmoker]

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.

 

[rbranstner]

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.

 

[dysartsmoker]

a little more

than 3 hours in and at 145 sound about right???????????//

 

[pineywoods]

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

 

[rbranstner]

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.

 

[dysartsmoker]

6 am ready for the smoker




3 1/2 hours in 153

 

[dysartsmoker]

at 155 for the last hour or so is this normal?????????

 

[rbranstner]

Sounds like you must be hitting the stall point. Just wait it out.

 

[dysartsmoker]

168 should I foil and at what temp??????????????????????

 

[mr mac]

I usually foil with mopping liquid added at 170 and take her on up to 200.

 

[dysartsmoker]

Foiled getting hungry

 

[rbranstner]

Looks good to me. Are you going to make burnt ends?

 

[dysartsmoker]

going to try

 

[grillin_all_day]

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!

 

[pineywoods]

Looks good how long was the stall

 

[beer-b-q]

Great looking brisket...

 

[dysartsmoker]

about 2 hours