first try at a brisket

[retparatrooper]

So, I have no idea what it's gonna turn out like. I rubbed the brisket with Montreal Steak Seasoning because it's what I had on hand and I like the fact that it's heavy on the cracked pepper. I wrapped it in wax paper and placed it in the fridge for a couple of hours to cool it off. I then brought the smoker up to 235 and reduced it to 220 after placing the brisket in. Right or wrong, common sense told me if I wanted it at 220, I was going to lose some heat opening the door that's why I brought it up to 235. For liquid, I filled the tray with apple juice and sprayed the brisket several times throughout the process with apple juice from a small spray bottle. I used mesquite wood chips for the smoke. After about 4 1/2 or 5 hrs, I removed the brisket, wrapped in aluminum foil, reduced the heat to 190 and placed back into the smoker where it sat from midnight until I woke up at about 6. Prior to leaving for work, I removed from the smoker and placed it into a lasagna pan to retain any juices that may leak from the foil and put it in the refrigerator. I'll get home around 5:30 or so.

Now that you have the background, here are some questions:

1) in the absence of my internal temp gauge, was my reasoning sound or do I need to re-group?

2) How should I warm before serving? I know chicken is different from beef, but I toss wings after smoking and then toss again prior to serving and place in a 325 degree oven for 15 minutes and they turn out perfect.

3) if I can't get my temp gauge figured out, does anyone have a good recommendation for a remote sensor thermometer?

thanks for your input, here's a pic after removing from smoker and placing in the fridge:

Brisket.jpg

• retparatrooper
• Apr 11, 2017

 

[ob one]

Hi Trooper.  Get a Maverick 733 from Amazon.com.  get two probes.  one to use for smoker internal temp and the other one for internal temp of the meat your smoking.

good luck.

OB

 

[retparatrooper]

I removed the brisket from the smoker and left it wrapped in the foil. I placed an additional layer of foil over the top of the pan, and placed it into the fridge. That evening, I removed the foil and placed it in the oven to melt the congealed liquid while I sliced the brisket on a cutting board. I then placed the sliced brisket into the pan and dumped the melted liquid over top of it. Brisket was placed into a 325 degree oven for 15 minutes so that it was warm in the center. It was extremely tender, it fell over when sliced without falling apart. When pulled, it offered some resistance but pulled apart easily. When shared with a buddy that's been smoking a while, he said other than possibly leaving a little more pink in the middle, it was an awesome outcome. The two pics below are on the cutting board cold and in the pan after warming in the oven.

Thanks, any input is appreciated.

sliced.jpg

• retparatrooper
• Apr 12, 2017

out of the oven.jpg

• retparatrooper
• Apr 12, 2017

 

[retparatrooper]

Thanks! I'll look those up!

 

[SmokinAl]

Nice job on the brisket!

It looks delicious!

Al

 

[sauced]

Your brisket looks delicious.....nice job!!

 

[retparatrooper]

Thanks...I'm gonna try another one for this weekend and maybe some chicken wings. I've done wings several times and they've turned out awesome.

 

[tropics]

RPT  Most of us cook to an Internal temp (IT) of 200* F. If you do not have a digital probe,you can check for tenderness using a round tooth pick,when probed it should go into the meat like it was going into butter.Brisket looks good I am giving you a point for your first.

If you get a chance can you update your profile,it helps us answer questions if you have any,also what smoker are you using?

Richie

 

[lemans]

Nice job slicing!!!

 

[hawkce541]

 
Hi Trooper.  Get a Maverick 733 from Amazon.com.  get two probes.  one to use for smoker internal temp and the other one for internal temp of the meat your smoking.

good luck.

OB

I agree have a Maverick and it works great.  I also have a ThermoPro like this.  It started going haywire and they sent me another one no questions asked.  Quick and friendly customer service.  ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill Oven BBQ

 

[retparatrooper]

Richie,

thanks for the tips. I'm using a Masterbuilt 30" electric digital. I have several friends who are into smoking and they've eased into it going from electric to propane and eventually charcoal/wood. Seemed like a natural progression to me for learning to control the temps, so I followed their lead.

I do get some nice smoked flavor from my acorn as well when I get the lumps going well and spread some soaked mesquite chips over it.

I'll work on updating my profile but son is getting married tomorrow, rehearsal after work tonight so we'll see LOL.

Lemans,

thanks! I sliced it while it was still cold from the fridge and then warmed it up afterward. I need a new set of sharp knives because my mother visits and washes them in the dishwasher! :O

 

[retparatrooper]

Thanks Hawk, I'll check that one out too. Feet n knees together!