It's Brisket Baby! - Angus Flat cut

Discussion in 'Beef' started by porknpuha, Jul 9, 2016.

  1. porknpuha

    porknpuha Smoke Blower

    Smokers,

    I am going to cook a 7 pound Brisket for my Father in Law.

    I have it rubbed and seasoned and sitting in the fridge waiting for the smoke to start tomorrow.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a real nice brisket!

    Great start!

    Al
     
  3. porknpuha

    porknpuha Smoke Blower

    Brisket went in @ 6:21 am

    Smoker Temp is hovering between 200 - 220 since this morning

    It now 11:57 and we are stalled @ 163 IT, got plenty of time to wait this bad boy out.
     
    Last edited: Jul 10, 2016
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]
     
  5. porknpuha

    porknpuha Smoke Blower

    I am not planning on wrapping.".................... Unless someone tells me that will send my Brisket to th bad zone
     
  6. porknpuha

    porknpuha Smoke Blower

    Looks like we are climbing out of the stall 13:04 and moving through 166


    Brisket came off @approx 16:40 wrapped in foil and a towel then placed in insulated cooler for an hour, then sliced. Total cook time 10 hours.

    And the results...........
     
    Last edited: Jul 10, 2016
    gary s, b-one and dukeburger like this.
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nicely done!

    It looks delicious!

    Al
     
  8. dukeburger

    dukeburger Master of the Pit OTBS Member

    Looks like you nailed it! [​IMG]
     
  9. sauced

    sauced Master of the Pit

    Looks good enough to eat!!! Great job!!!
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Brilliant brisket, bro!

    Disco
     
  11. c farmer

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

    Yes that looks fantastic
     
  12. I may have missed it, but what was the temp you cooked at?  I really want to give that a try one day when I have plenty of time.  

    Edit, nevermind.  I just did not read far enough down on your initial post.   My bad.  [​IMG]
     
    Last edited: Jul 21, 2016
  13. porknpuha

    porknpuha Smoke Blower

    This Brisket was really good!

    It took about 10 hours to get an IT of 205 with the smoker heat going between approx 215 - 230

    I did about 4 probes at the end and all reads were a little different +\- 5 or so degrees between probes, DONT let that bother you.

    As long as you are close take it off foil and wrap in towels and sit somewhere warm for att least an hour. I put mine in a cooler.

    I have new found Brisket confidence after this smoke.
     
  14. bena

    bena Meat Mopper

    Looks Spectacular!  nice job on having the patience for the reward of some great BBQ.
     
  15. Looks good I did my first brisket a few weeks ago and foiled it a Little to soon. my next one will be done without the foil like you did here.

    Good job

    Sent from my SM-N920V using Tapatalk
     
  16. porknpuha

    porknpuha Smoke Blower

    Thanks Lenny,

    Let me know how it goes and post some pics.

    I know a lot of us (including myself until recently) get nervous doing Briskets. But the more we all share and troubleshoot , the more Briskets there will be to keep the world a happy place.
     
  17. How was your bark?

    Sent from my SM-N920V using Tapatalk
     
  18. porknpuha

    porknpuha Smoke Blower

    Not as "crackly" as I like, it was more like Jerky consistency.

    I am going to try to open it up on the temp at the end of the smoke next time.

    My best guess would be to move into a 300 -350 range when IT is approx. 190 and carry that temp to you hit a IT of 205, that should dry the bark and get it nice and thick.

    Does anyone have a good way to create a healthy bark on a Brisket over a 10 -12 hr low and slow smoke?
     
  19. b-one

    b-one Smoking Guru OTBS Member

    Looks great! You may want to invest in a good knife for slicing it will be much easier. If you rest your brisket in foil it basically steams your bark, try using something like worchestshire to help the rub hold on better and let it cool a bit before wrapping 5-10 min is what I do.I use a little turbinado sugar in the rub as well which I think helps.
     
  20. porknpuha

    porknpuha Smoke Blower

    Sugar is a good idea for creating a crispy bark I will try it.

    I will also wait to wrap at the end to avoid the possibility of ""steaming" the bark.

    Thanks for the good ideas.
     

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