First smoke, a 6.56 lb brisket

[snakebyte]

Here it is after about 3 hours. Trying to get some moisture on it. 

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• snakebyte
• Apr 17, 2013

So my temp and smoke are looking like this, am I doing OK? Have about 3.5 hours left (give or take)

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• snakebyte
• Apr 17, 2013

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• snakebyte
• Apr 17, 2013

 

[woodcutter]

I have not smoked a brisket before but I understand they can take a long time. Somebody will be able to help you.

 

[snakebyte]

Just wrapped it up to finish off in the oven. 10.5 hours in the smoker, and I actually ran out of fuel, but did so just as it reached 173 internal temperature, AND it started raining (plus, there are tornado warnings all over the place). Have already told the wife, I'm bringing the brisket in the storm shelter with me if I have to. :)

I'll get pics when it's done, and I cut into it.

 

[snakebyte]

Turned out OK, especially for my first ever smoke, and my first ever brisket. Wife and son said it was great, could have been a bit more tender, but the taste was pretty good. Have ribs and pig butt on the radar to try, maybe next weekend.

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• snakebyte
• Apr 17, 2013

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• snakebyte
• Apr 17, 2013

 

[tacswa3]

Man that thing has some fat on it. At what temp did you take it out of the oven? I've only done brisket once. I read they are tricky w/ a mind of their own.

 

[frankfossil]

Looks good. I have only smoked one so far on my RF. It turned out awesome. Ppl say they can be tricky, either i got lucky or they are not  that hard to do. foil them around 160 and bring it to 195. Pretty much like a butt. Slice and enjoy

 

[snakebyte]

Stayed in smoker for 11+ hours, till it hit 175 F, then it got wrapped an put in the oven till 185 F. I think I got lucky too. Was able to maintain temps between 200-235 without issue. Think it helped that I had a ton of water in the cooking chamber (full length pan directly underneath the brisket filled with water, and a smaller pan blocking the SFB, also filled with water). I'd say I got lucky, but I just followed a lot of advice I got here temp control, monitoring temperature, cheap immediate mods to the smoker, etc.

Thanks everyone for all your help. You've gained another faithful smoker in your ranks (Wife says I'm now in charge of all barbecue). Looking forward to smoking more critters.

 

[bruno994]

Nice looking job there Snake.  Great smoke ring too!

It's not so much tricky as it is most people lack the patience to see the cook through.  I see a lot about pulling at a certain IT, for those that are new to briskets or have only done oa few or so, use the IT as a guideline only.  Once the meat reaches 195 or so, start probing the flat portion with a toothpick every 30 to 45 minutes, once the pick slides in easily with little to no resistance, it's done.  Then it's off to a cooler for at least a 1 hour rest, then slice and enjoy.  Once you have cooked a brisket to toothpick tenderness, you won't go back. 

 

[smokinclt]

Great job! Looks like it turned out fantastic. Most importantly the family wants more so you did it right! 

Doug

 

[roller]

Sweet !

 

[socalq]

Turned out OK, especially for my first ever smoke, and my first ever brisket. Wife and son said it was great, could have been a bit more tender, but the taste was pretty good. Have ribs and pig butt on the radar to try, maybe next weekend.

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• snakebyte
• Apr 17, 2013

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• snakebyte
• Apr 17, 2013

Looks good, but lots of fat there. Most brisket experts say you should trim the fat so it's about 1/4" thick. I usually cook mine fat side down, but have done a few fat side up as well. In either case, you might consider trimming the fat a bit more next time. 

 

[jaxon]

Looks GREAT!!!

Good thing you left that fat cap on...it could have dried out on you.  Sounds like you did all the right things.