My First Brisket

[HempKnight]

Hey guys on my way in from work I picked up a 15 pound Packer brisket from Walmart for around $47. I know they probably don't have the best meat but unfortunately I am on a budget. I watched Aaron Franklin's YouTube video on how to trim and prepare the brisket and followed his steps closely. I trimmed the brisket the best I could and gave it a nice coating of rub. I preheated my smoker to 270° Fahrenheit. I have the point of the brisket towards the Firebox fat side down, and I have a water pan in the cook chamber closest to the fire box. I have seen many videos on wrapping the brisket or leaving it unwrapped and pushing through the stall to an internal temperature I believe of 203°. I'm looking to get the best results I can out of this brisket so any advice and tips would be greatly appreciated. I am smoking using seasoned Oak and threw a few small pieces of Mesquite in at the beginning.

 

[forktender]

Heck, Walmart's briskets are good, you don't need a prime brisket to get some really fantastic grub. Just make sure you pull it off the smoker when it probes like jello. Let is sit on the counter for 30 minutes then toss it in the cooler for at least 2 hours so it can rest. When it comes out of the cooler it should probe like a hot knife through a cube of butter, you got this!!!

I recommend that you grab a cold pack of Shiner Bock a bag of ice and a bottle of Jim Beam Black. Then poor yourself 3 fingers into a Ball jar, pop open a Shiner light up a nice cigar and hit the hammock or your favorite chair and enjoy the ride. You're gonna be there for a while, so you may as well relax with some good tunes or your favorite book or catch a nap or two. You'll do great if you're following Franklin's advice/ videos.

I have a buddy in IL. that should just be putting his first brisket into the cooler about now. He's using his new Rec Tech Bull.
Once you do a good smoke on brisket there is no going back. There is nothing better in BBQ if you ask me, the leftovers are amazing for tacos, tamales and my favorite is a big pot of chili. To keep your waders inflated in the duck and goose blind.
Even with your new found stench, your buddies are gonna love you for bringing the hot blind snacks.

 

[HempKnight]

That's great to know! Thank you for the advice!!

 

[Humo18]

I have never done a brisket, but your post makes me think I can do it. The hunk of meat looks really good! Please share with us your results when you are done.
(Is the meat i the smoker now?)

 

[one eyed jack]

I'm in for results. Can't improve on "Fork tender's" pep talk.

Probe tender is the key.

 

[HempKnight]

I have never done a brisket, but your post makes me think I can do it. The hunk of meat looks really good! Please share with us your results when you are done.
(Is the meat i the smoker now?)

The brisket smoked for just iver 9 hours. It has a nice smoke ring and is super moist & tender. Let it rest for 2 hours.

I have never done a brisket, but your post makes me think I can do it. The hunk of meat looks really good! Please share with us your results when you are done.
(Is the meat i the smoker now?)

I smoked the brisket for just over 9 hours. It is really moist & tender with a nice smoke ring.

 

[SmokinAl]

Your brisket looks fantastic!
Nicely done!!
Al

 

[one eyed jack]

Looks like success to me. Congratulations.

 

[Humo18]

Great results! Thanks for sharing.

 

[HempKnight]

Your brisket looks fantastic!
Nicely done!!
Al

Thank you! My whole family really enjoyed it.

 

[b-one]

First one down, many more to come! Looks great!

 

[HempKnight]

Your brisket looks fantastic!
Nicely done!!
Al

Thanks!!

 

[HempKnight]

First one down, many more to come! Looks great!

Thank you!! Feel like I got a little Redemption since my ribs and pork butt didn't turn out exactly the way I wanted. I could not be happier though with how this brisket came out. Really appreciate all the advice and pointers I got from everyone here.

 

[sandyut]

I would call that a winner! nice work bro!

 

[gmc2003]

Looks like a good way to lose your brisket virginity. That looks great.

Point for sure
Chris

 

[HempKnight]

I would call that a winner! nice work bro!

Thank you very much! I used some of the left overs today. I cut in about half inch strips and cubed them up. I then make some clarified butter and simmer the cubed brisket in the clarified butter with about 5 cloves of fresh garlic. If you have never tried this it is absolutely delicious!! I let simmer for about an hour or so.

 

[HempKnight]

Looks like a good way to lose your brisket virginity. That looks great.

Point for sure
Chris

Thanks Chris! I was super happy with these results and so were my wife and kids! Great way to pop your brisket cherry!! :-P

 

[uncle eddie]

Looks about perfect to me...Like!

 

[HempKnight]

Thanks a lot!!

 

[OKRLSMOKER]

About to do my first brisket next week. Hope it comes out as good as yours looks. nice work