First time brisket cook...a couple questions

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fendersrule

Smoke Blower
Original poster
Jun 15, 2021
147
164
Cooking on an okie joe offset. First time brisket as well.

I picked up a 13.5lb brisky:
419746116_1563080127776539_8061512350512082565_n.jpg


I think I watched enough trimming videos on youtube, so I should be good to go there.

I have the general idea, but please correct me if I'm way off on something. The big thing I'm doing that I've never done before is that I'm going to have a 14 hour 150F rest, and I've never done that before on my cooks. So this has me worried that if I cook till "buttery smooth" on probe then I might be overcooking it? Maybe not?

Basic steps

50% mesquite and 50% red oak. SPG only. Spritz only when things look dry, likely after the 2-3 hour mark.

1) Cook fat side up (my cooker will be great for this). Place the flat towards the coolest part of the cooker (left side, away from firebox).
2) Let it ride to about 170-175F'ish before wrapping. I know what to look for before wrapping, so all good there.
3) Wrap in butcher paper along with some rendered fat.
4) Insert the brisket fat side up (again) in butcher paper and continue cooking to about 190F, then start paying attention.
5) Probe until buttery tender. This can be anywhere from 195-203. Just depends. Check 3 places for buttery-ness.
6) Remove and let cool down long enough to where the temp stops climbing internally on the brisket. This could be 30 minutes, it could be 45 minutes.
7) Wrap the butcher-papered brisket in foil and place in 150F oven to keep the juices from dripping everywhere.
8) Come back in 14 hours and enjoy.
 
Looks good on paper. Never held one that long but should be good to bed down at °150 . Only to add is season tonight and wrap in saran wrap into fridge. No injection?

Keith
 
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Ha Keith, you read my mind. I decided to get the stressful part out of the way first (trimming).

I can't decide if I really messed up, or or did fine. Brisket was 13.5 lbs and I trimmed off 4lbs and 11 ounces. This was not a choice brisket, a cheap one. I did remove the mohawk as I didn't want anything flappy. Next time I'll probably be less agressive. I didn't take a picture of the top side without seasoning because I was in a hurry, but here's the meat side:

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Seasoned with SPG, extra milled pepper:
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Weight of trimmings:
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Question: why not make my own tallow? I'm assuming this will all turn to juice by the time it's time to wrap it...?

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No scalping so looks like a pretty good trim. I try to leave 1/4 in fat , like most vids advise. Your fat trimmings will have plenty of time to melt into tallow. Just be sure to strain and remove the particles.
Good luck and.post up some pics along the cook!

Keith
 
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Thanks y'all. I suppose I better update this thread all day tomorrow. :)

Making brisket for the sunday football games. All for myself. :)

OK, I will definitely share some with the neighbors! haha
 
Keep us posted. Seems little complicated to me…I like simple and straight forward cooks and recipes - much harder to mess up.

I run my briskets at 180 (high smoke) for an hour, then 275 till probe tender. Trim the fat cap to 1/4” and fat side down all the way through. Cover and rest. Thats all. I stopped wrapping anything years ago with zero regrets.
 
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