First ever smoke - Brisket (many pics encl.)

Discussion in 'Beef' started by mandible, Oct 8, 2013.

  1. Hi guys,

    I decided for my first smoke, I'd try my hand at a brisket. Equipment is a Masterbuilt Pro Dual Fuel, propane smoker from Home Depot. I used propane and wood chunks instead of charcoal/wood chunks.

    Full packer brisket from meat shop, a little over 16lbs. I would have preferred smaller, but alas, this is the smallest they had. Not much selection here in rural NE Ohio, I was happy to find a full packer at all. Fat Cap up:

    Here is the other side. Great marbling throughout:

    Full packer, trimmed. My wife helped, we both had little idea what we were doing. We left a quarter-inch of fat cap on:

    This monster was too big to fit into smoker so we cut the brisket in half. We decided to smoke the flat first and freeze the other half. Here it is, rubbed down and ready for refrigeration:

    The next day, racked on the smoker, ready to begin:

    I opened the smoker a quarter of the way through the smoke (or so I thought, took an extra 3 hours more than anticipated) to baste with the drippings in the drip/water pan:

    After 9 1/2 hours in the smoker and and hour rest in the cooler, I greedily pulled away the foil and was presented with a nicely barked brisket, oozing with smokey aroma:

    It carved up very easily and I was pleased to see a smoke ring:

    Close up w/ phone flash:

    All in all we were quite pleased with the result. It was a bit dry but not overly so. You can probably tell the dryness from the close up above. Thanks all to all of the great tips I gleaned from these very forums. The smoker I was pleased with as well. I had zero problems keeping the smoke at about 225-250F throughout the entire session. I did have some problems keeping the smoke rolling out of the vents but I am confident I can solve that for the other half of this packer. I will abandon the cast iron skillet at the bottom and instead wrap the chunks in foil w/ holes and set that on the pan that came with the smoker.

    Smoke On
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Looks like it came out great! To overcome the dryness, when the IT is about 160, wrap the brisket in foil with the pan drippings to finish. If you don't want to foil, I would not remove the fat and I prefer to smoke fat cap down. ( but that is a whole other conversation!)

  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Nice looking brisket! I foil in a fan...and add some beef broth...and other stuff at the 165ish temp. Then back in the smoker till the IT of 190. Juices keep it moister for me.

    You did great!

  4. Thanks both. I did wrap at 170F as it was "stalling" at that temp and took it to 190F before resting it. But I did not add any broth, I will do that for the other half of the packer. I will also try fat-cap down.
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Taking to 190 may or may not be enough. Do you want it sliced or pulled? Most seem to use the 'toothpick test'. When a toothpick goes in with little to no resistance, it is done. Then again, personal preference is the main decision maker.  If you like it, it was a good day!

  6. s2k9k

    s2k9k AMNPS Test Group

    I think the brisket looks Great!!!!!
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice.
  8. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    X2!  Sometimes 190 just doesn't cut it!  Toothpick test is the way to go.

  9. Looks great to me. I'm working up to a brisket myself. I've done plenty of butts, ribs, jerky and fatties, so the brisket is next. I don't know why but for some reason it intimidates me.
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    It looks great to me. Nice first effort and great Qview.

  11. Sliced. I've read about the toothpick test here. My number one problem is that I tend to get too 'technical' when it comes to all kinds of things. This first smoke was no different. I was constantly watching the temp, worrying about the basting. Hell, probably opened the cabinet too much. Now that the first smoke is out of the way (and it turned out fairly good), I will try to chill out some. I have a good thermometer set arriving tomorrow. It is one where I can insert a probe into the meat and record ambient smoker temperature, remotely. Thanks for all the kind comments everyone. My family and I enjoyed it and that is what truly matters (as SO MS Smoker pointed out above: "If you like it, it was a good day!").
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great, nice job Still have to try my hand at a brisky
  13. Hello mandible.  Looks like the family had a great meal.  Good job.  Keep Smokin!


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