My first brisket today...

Discussion in 'Beef' started by mowin, Dec 12, 2015.

  1. mowin

    mowin Master of the Pit

    Picked up this 9.8 lb point last weekend. Being its my first attempt at a brisket, I'm keeping it simple.

    Trimmed, rubbed, and wrapped yesterday and back into the fridge. I used CBP, sea salt, granulated onion and garlic.

    On the pellet muncher at 5am this morning. Using Hickory in the hopper and the amnts.

    Been keeping the temps between 220 - 235* . Here's a peak around the 5 hr mark temp just hit 140*

    The GMG putting out some nice TBS with a little help from the amnts.

    I'm almost at the 10hr mark, and I'm at 158* thses last 6* went by soooo sloooow.. should be hitting the stall soon.
    I'll foil, and back on to wait some more.. supposed to be eating at 6. I'm thinking 8 if I want any rest time.
    I did bump the temp to 265*

    I'll keep updating.
     
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I'm in!  Thank brisket is looking really nice. Cant wait for the next post!

    Brian 
     
  3. mowin

    mowin Master of the Pit

    Ok finally hit the stall at 163*..
    Snaped a quick pic before I wrapped it up. God did it smell good..
     
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Awesome color.  It's going to turn out great.  b
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    M, looking good !
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's gonna be some good eating right there!
     
  7. mowin

    mowin Master of the Pit

    Guys, I've got to tell ya, this was heavenly. I've never had brisket before, so I really don't know a good brisket from a great one.

    This was so moist, tender, and flavorful. Everyone loved it. The smoke flavor was incredible.

    I pulled it at 202* it was probe tender. I let it sit for 1 1/2 hrs wrapped up in a cooler. I wanted a longer rest, however, the natives were getting restless. I figured I'd have a decent piece left to make some burnt ends tomorrow, but I've got nothing left. I think my guests licked there plates.

    I need to thank everyone that reassured, and helped me along the way. What a great forum. Thumbs Up

    Ok, I've babbled long enough.
     
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Well done.  Looks wonderful! b
     
  9. mowin

    mowin Master of the Pit

    Thanks b, and thanks for the point.Thumbs Up
     
    Last edited: Dec 12, 2015
  10. c farmer

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

    That's a fine looking briskey.

    Great job.
     
  11. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Great Job!

    Wish my first attempt at a brisket went as well as yours!  

    Smoke ON!
     
  12. Great iob
    Now you're making hungry and A itch to smoke one my self
    It's in the works
    Good smoke
     
  13. Great job, mowin. Looks like you nailed it.

    Smoke it up.
    William
     
  14. mowin

    mowin Master of the Pit

    Thanks everybody. I kinda expected this to be done around 3pm, but 12 1/2 hrs later I was pulling it off the smoker.
    Now I know I could have finished it in the oven, but decided my first one was going the distance on the smoker..
     
  15. c farmer

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

    Why finish in the oven???. But yes you can.
     
  16. smokeindaville

    smokeindaville Fire Starter

    Looks real good. 

    I started a flat last night at midnight.  I had the temp at 220* and it's still going almost 13 hours later with an IT of 183*.  Glad I let it go thru the night.  Alarm just went off so I am at 185* (thermo set for 195*).
     
  17. mowin

    mowin Master of the Pit

    Good luck. Keep us posted. Better yet start a new thread with lots of qview..
     
  18. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Wow - That's MONEY!

    [​IMG]
     
  19. mowin

    mowin Master of the Pit

    Thanks for the point, red.
    It definitely tasted as good as it looked.
     
  20. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    That brisket has everything you want...juicy, tender, smoke ring & bark...if it tastes and eats as good as it looks, then, I think you set the bar high for your next brisket, 'cuz this ones gonna be hard to beat!!!

    Great smoked brisket you have there!!!

    Eric
     

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