My First Brisket

[Sven Svensson]

After years of putting this off I just fired up the Yoder and put on my first brisket. I injected it with Wagyu and a bit of Butcher’s BBQ Injection. I slathered it with Wagyu and the rub was a good dusting of Penzey’s pepper and Sofa King rub. It went in at 10 pm Pacific. I’m using Lumberjack Competition Blend in the hopper and in an extend Amaz-n tube for a little extra kick. I’ll be up early to check in it. I’m anticipating a 16-hour cook at 225. I’ll wrap in butcher paper with some more Waygu at the stall. Tune in later to see if this works or if I messed up a perfectly good prime brisket.

 

[indaswamp]

I'm in...be checking back in the morning. Let me be the first to congratulate you on your first brisket! I highly recommend a minimum 4 hour hold @150-170*F once you pull it off the smoker.

 

[Danblacksher]

Indaswamp that hold is a game changer and once I started doing that the end product was off the charts. I have done the hold for 2 hours up to 15 hours with great results but that 3-6 hour mark has produced the best results.

 

[DRKsmoking]

Watching, and Like I mentioned in JLeonard first brisket post
I have not done one either

David

 

[tbern]

looking good, will follow along too!!

 

[normanaj]

Patiently awaiting to see how it comes out.

 

[912smoker]

In for the finish!

Keith

 

[sandyut]

Congrats on making your first brisket! I think you Will find them less intimidating over time.

planning ahead - you may try running the Yoder on low for an hour or two for more smoke then kick it up to 275. This cuts hours off the cook. I can start most at 0600 and eat it for supper same day.

 

[NefariousTrashMan]

Can’t wait to see the finish. I have not done a brisket yet.

 

[civilsmoker]

Looks like a good start so far! Oh and 1000% on the holding it @ 170 till serving it! I do mine like sandy @265 and the hold at temp after is a must do operation! However, for the 225 game you are right on pace to have a nice din din!

 

[Sven Svensson]

I'm in...be checking back in the morning. Let me be the first to congratulate you on your first brisket! I highly recommend a minimum 4 hour hold @150-170*F once you pull it off the smoker.

I was planning on the towel/cooler method but I’m open to what I’m assuming is a hold in an oven? Also, after it hits perfection and I take it off I unwrap and let it cool off a bit, right?

 

[Sven Svensson]

Watching, and Like I mentioned in JLeonard first brisket post
I have not done one either

David

If this bombs then it may be my last. Haha! Or I might get angry and start making one a week.

 

[Sven Svensson]

Congrats on making your first brisket! I think you Will find them less intimidating over time.

planning ahead - you may try running the Yoder on low for an hour or two for more smoke then kick it up to 275. This cuts hours off the cook. I can start most at 0600 and eat it for supper same day.

That’s good advice. What about bumping it up now that it’s wrapped?

 

[civilsmoker]

just transfer it to the oven at 170….I would leave it wrapped and on a cookie sheet to prevent a mess.

 

[Danblacksher]

I put mine in a foil boat so it sits in the juice while in the oven at 170 degrees. Either way is good just like a little crunch with the bark

 

[civilsmoker]

That’s good advice. What about bumping it up now that it’s wrapped?

Yup it will take some time off. Once bumped after wrap it will finish in about 2-3 hours then in the oven at 170 till din din.

 

[civilsmoker]

Oh if you have time just keep it at 225 not sure what time you have left you already earned the over night cook no need to change to the lazy way….lol

 

[civilsmoker]

Oh I just looked you are pacific time….so 8:20 am. If it’s for dinner keep it at 225 and then when tender just rest at temp in the oven.

 

[Sven Svensson]

Here’s what I found at 7 am. Tube exhausted and fully burned, Brisket dark and glistening with Wagyu, rich smoke smell, and…

…my giant bowl of brisket fat rendered into smoked tallow. I might even nibble on the meat bits I find during postmortem.

Point is 183 and flat is 175. A few more hours to go and I added a couple of friends. I’m doing a brisket smoke on a tri-tip and I’ve had a couple on-sale cheapie corned beef slabs in the freezer since April. More on those later.

 

[civilsmoker]

Looking good! That tallow will be a perfect finishing drizzle for the cut!! That is liquid gold!

Nice work and now I’m wanting brisket for lunch!