First Brisket

Discussion in 'Beef' started by vic81, Oct 30, 2010.

  1. vic81

    vic81 Fire Starter

    Decided to smoke a Brisket.  There is a cajun meat market very close to my house - they'll cut any meat you want...AWESOME place.

    Anyhow, after 8 hours on the smoker the taste and flavor was incrediable.  It wasn't as tender as I had hoped and maybe could've gone another hour or two on the smoker.  I used a rub called 3 Beer, highly recommend it.  I did fat side down and foiled it for the last 1.5 hrs in the smoker.  Then let it rest in a cooler for about an hour.  Here are some pics: 













    Needless to say it took a lot longer than I thought to cook, but there were no left overs....  [​IMG]
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Great lookin briskey!

     You REALLY need to cook to temps on this cut of beef . 165 -170  foil and take to 195  for slicing .

    i took my last one to 200 and sliced it and it was melt in yo mouth.
     
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    looks great 
     
  4. vic81

    vic81 Fire Starter


    I just got to impatient I think, I was cooking to temp - but with family in town and all the Halloween stuff going on I rushed it a little.  Still great, but next time I will give it more time.
     
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks really good! Nothing better than a good brisket..

    Why the fat side down? Have you smoked one fat-side-up?

    Don't sweat the foiling.. I don't foil mine so it makes for a better bark.

    Great job!
     
  6. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    I have friends in Marietta, What's the name of the market?
     
  7. deannc

    deannc Master of the Pit

    Brisket looks great!  [​IMG]
     
  8. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Looks Great Vic, so long as everyone approved then it was a total success.
     
  9. Educate me ladies and gentlemen. Is this a packer or a flat?

    I'm still learning but it is one nice piece of meat.
     
  10. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks like a flat to me..
     
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks great. What internal temp did you end up pulling it at? Next time if you take it to around 195-200 you will have some very nice tender beef. 
     
  12. Looks good, Making me hungry.  I like foiling the final product.  My last Brisket went over temp to about 208 but it was still great.  It ended up being a fall apart brisket super tender and still moist thanks to the foil time.

    Ron
     
  13. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    That is a flat  ,Only thing w/ flat is no burnt ends.
     
  14. vic81

    vic81 Fire Starter

    I did a little reading on the forum and it looked like a 50/50 split on how people did it.  When I foiled it, I turned it fat side up.  Next time I will try fat up and see how it turns out.

     
    It's called the Cajun Meat Company - great place. Here is the website : http://www.cajunmeatcompany.com/

     
    I took it to 160, then foiled until 185 - then had to pull it and place in the cooler due to time restrictions.


     
    Yea, it was a 6.5lb flat.  No burnt ends here, though they might have tasted pretty good [​IMG]
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now your brisket looks great. But it really needs to smoked to temp to get the melt in your mouth good. Next time try not trimming off any of the fat cap and see hopw you like it.
     
  16. vic81

    vic81 Fire Starter


    Did you mean leaving the fat cap on after cooking it?  I had it on while smoking, and cooling - just trimmed it off before eating.
     
  17. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Nice looking first run. [​IMG]

    Was definately the 185° that affected the tenderness. Next time take to 195° and you will be much happier with the results. One good trick to rember is that you can hold a big piece of meat for 4-6 hrs. in a towel filled cooler. So plan on starting the smoke sooner, and holding it for 1-3 hrs., that way you aren't waiting on it to get done when everybody is standing there.
     
  18. rw willy

    rw willy Smoking Fanatic OTBS Member

    great smoke ring.  Looks good, and no leftovers.  That means it was perfect.
     
  19. squirrel

    squirrel Master of the Pit OTBS Member

    Great thread! I'm still learning about brisket too. I haven't made a decent one yet. Yours looks really nice and juicy with a great smoke ring. Thanks for sharing. I was also wondering about the fat cap, up or down. I had mine up, took it to 195F and it was still like eating a leather shoe.
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks really good from here Vic!

    What Eman said in Post #2 should fix you right up!

    Bear
     

Share This Page