First Time Brisket

[rcher]

I have been smoking on a Yoder YS480 for about 8 years and never attempted a brisket. Costco had a sale on a prime grade full packer for $4.99lb. Yep, bit the bullet and brought it home. Got up this morning and trimmed, injected, seasoned and on to the smoker about 9a. I'm running at 250° for about 5 hours. The plan is to pull the brisket off, separate the point/flat wrap individually until IT of 208°. While the flat is resting, I will cube up the point for burnt ends and that will be our meal tonight. Tomorrow after the flat has been refrigerated overnight, I will slice up on the meat slicer for future brisket sammy's, tacos, french dips, hot commercial sandwiches w/gravy, ... etc. I can reheat the leftovers with our Sous Vide for other meals. I will update the Q-view as the day goes on. Cooking with hickory and supplementing w/cherry in a smoke tube. Wish me luck!

 

[Bvonvett]

Looking good! Keep us posted, you might want to lower your final IT temp a bit or it might get dry. Start checking at 190ish, but every brisker is different.

 

[SecondHandSmoker]

Sounds like a splendid plan!

 

[rcher]

After 3 hrs into the cook. Starting to get that reddish color I am looking for.

 

[SecondHandSmoker]

Looking good. She's got a ways to go.

 

[kruizer]

Following for sure.

 

[rcher]

Wrapped the flat w/foil and some of the injection liquid and back onto the smoker.

Wrapped the point in butcher paper and back into the smoker.

Will check in a couple of hrs for temp.




And a little "snack" for the chef!

 

[Blues1]

Good luck!...watching

 

[rmmurray]

Keep us posted. And do another thread on the burnt ends. Love me some burnt ends, lol

 

[rcher]

This turned out to be the best brisket I've ever eaten! It was just a "touch" salty but there's salt in the rubs, injection and sauce. The only thing I would change is the salt in the coarse rub. Overall, the cook time was about 8.5 hrs. Started at 250° for 5 hrs. Pulled the brisket off, split the point from the flat and wrapped each one independently. I foiled the flat with a little of the injection mix. Both went back on the smoker at 300° for another 3 hrs. The bark got a little soft on the flat, but, I personally don't like crunchy bark so that was ok. The point was wrapped in pink butcher paper and the bark was a little stiffer. It made excellent burnt ends! I rested the flat for about 1.5 hrs and then took out the money slice from the middle ... OUTSTANDING! Nice pull-apart and extremely tender with good moisture. It's been a long day with great results. Enjoy the Q-view!

The point prior to cubing up for burnt ends.



Burnt ends sauced up with a little of Jeff's sauce and a drizzle of honey.



The flat prior to slicing.



"The Money Shots"






Thanks everyone! I'm tired, later my friends!

Special thanks to Chef Tom at atbbq.com His video tutorials are excellent!