My first brisket

Discussion in 'Beef' started by bernarc, Jul 27, 2015.

  1. bernarc

    bernarc Fire Starter

    I'm relatively new to the smoking world and today I decided to tackle my first brisket. Nothing huge. I had a 6 pound flat.


    I put it on my Napoleon Apollo smoker (very similar to a WSM) at 9am. It was a very hot day today so I used the water pan in order to avoid any issues with temp spikes.


    It got up to about 170 when it stalled for a couple of hours. I wrapped it in foil and got it up to approx 200 degrees when I pulled it. I then let it rest for close to an hour.

    When I unwrapped it, this is what I had.


    I sliced it and it looked pretty good. Tasted good too.



    For my virgin run, I thought it went well. The only complaint I had was the rub recipe I used was way too salty. But that's an easy fix.

    Any thoughts?
     
    foamheart and twoalpha like this.
  2. vwaldoguy

    vwaldoguy Smoke Blower

    And you didn't invite any of us to dinner?
     
    rapidad likes this.
  3. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    It looks good to me

    Gary
     
  4. paul6

    paul6 Meat Mopper SMF Premier Member

    My 1st Brisket had the texture of a Tractor Tire !!!! Yours looks much Better !!!!
     
  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice brisket!
     
  6. Very nice work. I want some.  Jted
     
  7. twoalpha

    twoalpha Smoking Fanatic

    Looking Good on your first brisket. [​IMG]

    Keep them coming.
     
  8. nice job on your first briskey i see alot of people talk about a probe test to check for tenderness and doneness when a tooth pick or temp probe slides in like a hot knife thru butter its good... not trying to tell you how to do it just saying that's an option but for your rub recipe if you dont mind sharing it here we could see how much of everything you put in it...

    Congrats on making the carousel!!!
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice job , the bark looked great and the slices were nice and juicy .

    Do some more . Keep us drooling...[​IMG]

    Have fun and . . .
     
  10. All in all looks good for the first one
     
  11. My only thought.... Now I want Brisket!!! Looks Great!!
     
  12. talan64

    talan64 Meat Mopper

    EXACTLY my thoughts too.

    This warrants a trip to Cash & Carry!

    Looks Great, if you used a prepackaged rub, they are almost always too salty for my taste, which is why I make my own.
     
  13. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Looks like you got it down pretty good, congrats...
     
  14. Looks great!!!
     
  15. bernarc

    bernarc Fire Starter

    The rub I used was from the recipe in the Franklin Barbecue book - equal parts salt and pepper. I added a little onion and garlic powder. I used probably 1/3 of a cup of the rub.
     
  16. b-one

    b-one Smoking Guru OTBS Member

    Looks great, nice smoke ring as well!
     
  17. How long did this take? Thinking about doing my first brisket too.
     
  18. bernarc

    bernarc Fire Starter

    It was a 6 pound flat and it took about 9 hours (including 30 minutes of rest). Good luck with it!!! Post pictures!!!
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Good job on that brisket. Salt can be a hard thing to measure. I find when I premix my cracked black and kosher salt, I do alot better and not going with the old guesstimation method.

    I found that lots of cracked black is great because the brisket loves it.

    Great looking smoke, congratulations.
     
  20. Yeah, I used the guessing method when it came to how much salt to use in my rub for my first brisket. And it turned out to be too much salt. Ive learned now and i actually measure things.
     

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