My First Brisket

[Millberry]

How many folks have used that title "My First Brisket"? Anyway..I fired up my new WSM18 in 29 degree weather with a strong wind. Everything went well. Charcoal + hickory---with a touch of mesquite. Choice cut-5 pound flat. First mistake was I didn't start with enough charcoal. Cooked at 275 degrees-- up to 300 degrees sometimes . Pulled at 174 IT-Wrapped in butcher paper-(not as tight as I wanted).Put back on smoker- Pulled at 195 IT. Unwrapped quickly to perform "bend test"--It flunked! Wrapped back up quickly and wrapped in towel and threw in preheated cooler. Three hours later was eating time. Juicy and a smoke ring!!!!- My first. (yes I saw thin blue smoke and also got a smoke ring --on a WSM!) AND...for the first time ever--I actually tasted the smoke--I was so happy ! My first taste of smoke! Love that WSM. Okay--VERDICT--tough as hell. Fantastic crust--so beautiful and good tasting.....--but tough. I am trying to find out where I went wrong. I know I am in a learning curve. I know I didn't buy the best cut of meat. My decision was--It was not done--taken off too early. Anyone wish to chime in? ...please? Keep in mine I was trying a Texas style brisket smoke. I KNOW there are "juicier" ways of smoking-but wanted to start simple as folks on here told me to tackle first. I thank each and everyone of you for the help.
P.S.--anyway to rectify this? Cook in oven in beef bouillion juice?

 

[HalfSmoked]

I would say you needed to take IT to 205 . Just my $.02.

Warren

 

[ronf]

I agree with Warren. I've only done a couple of briskets and have taken them up to 205-210 and they came out very tender.

 

[Millberry]

I would say you needed to take IT to 205 . Just my $.02.

Warren

I agree Thank you

 

[Millberry]

I agree with Warren. I've only done a couple of briskets and have taken them up to 205-210 and they came out very tender.

Thank you so much

 

[HalfSmoked]

Some will be done sooner some later probe test well work best.

Warren

 

[Displaced Texan]

My last brisket that got up to 212, unintentionally, but turned out pretty good. I really prefer around 205.

 

[HalfSmoked]

Thanks for the like Displaced Texan it is appreciated.

Warren

 

[Millberry]

Some will be done sooner some later probe test well work best.

Warren

Thanks Warren..I should have done that.. I appreciate it

 

[HalfSmoked]

Thanks Warren..I should have done that.. I appreciate it

No problem hope I was of some help.

Warren

 

[HalfSmoked]

Thanks for the likes MJB05615 they are appreciated.

Warren

 

[MJB05615]

When you pulled it at 195 IT, and it wasn't done, you could have rewrapped in paper and put back in smoker until IT went to 200n then check for probe tenderness, similar to a toothpick going into room temp butter.
If not tender recheck every 5 degrees or so until it's where you want it. Also did you slice it against the grain? That also makes it more tender. Repetition will get you where you need to be. My first Brisket many years ago, way before I found this forum and I didn't know anything was awful. I only cooked it to 140 IT no wrap nothing, cause I said "it's beef, so I'll cook it like a steak." Now many Briskets and years later, life and Briskets are a lot better.

 

[HalfSmoked]

When you pulled it at 195 IT, and it wasn't done, you could have rewrapped in paper and put back in smoker until IT went to 200n then check for probe tenderness, similar to a toothpick going into room temp butter.
If not tender recheck every 5 degrees or so until it's where you want it. Also did you slice it against the grain? That also makes it more tender. Repetition will get you where you need to be. My first Brisket many years ago, way before I found this forum and I didn't know anything was awful. I only cooked it to 140 IT no wrap nothing, cause I said "it's beef, so I'll cook it like a steak." Now many Briskets and years later, life and Briskets are a lot better.

Some good points. Amazing what time and experience will teach us as well as trial and error.

Warren

 

[Displaced Texan]

If it didn't rest at least an hour prior to slicing, that will make it dry out and seem overcooked. how long did you let it rest? 2 hours or more rest time and it will be very juicy and tender.

 

[MJB05615]

Some good points. Amazing what time and experience will teach us as well as trial and error.

Warren

That's so true Warren. I always think about that first one many years ago whenever I'm starting one. And when we're eating the finished product I'm very proud of how far my smoking has progressed, mainly from the advice and great info from all of the great people on this Forum.

 

[TNJAKE]

Good advice from everyone. I probe for tenderness. My sweet spot has been between 203-205. I rest in a cooler for 2-4 hours

 

[MJB05615]

Warren, thanks for the like. They are very appreciated.

 

[MJB05615]

@tallbm @SecondHandSmoker thanks for the likes. They are very appreciated.

 

[tallbm]

How many folks have used that title "My First Brisket"? Anyway..I fired up my new WSM18 in 29 degree weather with a strong wind. Everything went well. Charcoal + hickory---with a touch of mesquite. Choice cut-5 pound flat. First mistake was I didn't start with enough charcoal. Cooked at 275 degrees-- up to 300 degrees sometimes . Pulled at 174 IT-Wrapped in butcher paper-(not as tight as I wanted).Put back on smoker- Pulled at 195 IT. Unwrapped quickly to perform "bend test"--It flunked! Wrapped back up quickly and wrapped in towel and threw in preheated cooler. Three hours later was eating time. Juicy and a smoke ring!!!!- My first. (yes I saw thin blue smoke and also got a smoke ring --on a WSM!) AND...for the first time ever--I actually tasted the smoke--I was so happy ! My first taste of smoke! Love that WSM. Okay--VERDICT--tough as hell. Fantastic crust--so beautiful and good tasting.....--but tough. I am trying to find out where I went wrong. I know I am in a learning curve. I know I didn't buy the best cut of meat. My decision was--It was not done--taken off too early. Anyone wish to chime in? ...please? Keep in mine I was trying a Texas style brisket smoke. I KNOW there are "juicier" ways of smoking-but wanted to start simple as folks on here told me to tackle first. I thank each and everyone of you for the help.
P.S.--anyway to rectify this? Cook in oven in beef bouillion juice?

Nice to hear about your adventure!

Yeah you pulled it too early. Brisket and pork butts and beef ribs are done when they pass the tenderness test. When the IT is about 198-200F (I check at 200) of the thickest yet center most part of the flat muscle (the only muscle in your cook) you stab ALL OVER with a wooden kabob skewer or osmething similar. If it goes in with no resistance ALL OVER then it is tender and therefore ready.
If it has resistance then rewrap and continue and wait another couple of degrees and try again until it probes tender :)

Don't worry you can totally save it.
1 of 2 similar ways.

1. Throw it in a croc pot on high setting with some bbq sauce and let it go for a long while and then it will be fall apart tender which is AMAZING for sandwiches, tacos, wraps, on baked potatoes, mixed with cream cheese and stuffed in bacon wrapped grilled jalapenos, etc. etc.
This is honestly one of my favorite ways to eat brisket

2. Throw it into a foil pan with bbq sauce and a little water, cover really air tight, and set to 350F for about 2-3 hours. You get the same thing as the crock pot version.

So final word... you did really well for your first time. You got the right type of flavor and bark and such and it wasn't completely dry. The brisket flat is the problem child of the 2 brisket muscles and if I ever did flats alone I would wrap them at about 180F with a little liquid and let them go until really probe tender.

Keep at it and once you nail it, try 100% mesquite for the most amazing brisket flavor ever! :)

 

[MJB05615]

All excellent advice.