Rookie brisket attempt...

[heihei29er]

Time to take the leap and see if I can turn this brisket into something other than chili meat!

Dry rub overnight in the fridge. Let sit at room temp for about 30 minutes while the smoker comes up to temp.

In the Brinkman (modified to a counter-flow) at 4:30 AM. Fat cap up.

All good BBQ's start off with a little Kahlua and coffee!


Counter-flow is holding temps nice and even.


Will keep this updated as the day progresses...

 

[gmc2003]

Looks like you have a good plan, keep us updated.

Chris

 

[HalfSmoked]

Good luck hope it pans out for a awesome meal. Notice you didn't trim the brisket any reason?

Warren

 

[heihei29er]

Good luck hope it pans out for a awesome meal. Notice you didn't trim the brisket any reason?

Warren

Thanks!

Let's call it a rookie mistake. :) I did trim some of the fat off, but wasn't sure how far to go.

 

[illini40]

Good luck! Looks like it's off to a good start.

How big is the brisket? Also, what do you have written on your gauges?

 

[SmokinAl]

Hang in there!
Looks like a good start!
Al

 

[heihei29er]

Good luck! Looks like it's off to a good start.

How big is the brisket? Also, what do you have written on your gauges?

Thank you!. It's about 12 pounds.

The temps they read when calibrated in boiling water. Both read a little low. One is 5 deg low and the other 10 deg. I have T+5 and T+10 to remind me.

So, when you add 5 deg to one and 10 to the other, the temp profile across the smoker is spot on!

 

[heihei29er]

Hang in there!
Looks like a good start!
Al

If nothing else, the weather is great and time is getting close to cracking that first beer!

 

[SmokinAl]

If nothing else, the weather is great and time is getting close to cracking that first beer!

Ha Ha!
As it happens I have a brisket in my Lang as we speak, and I'm already on my second beer.
You need to catch up!!
Al

 

[heihei29er]

Ha Ha!
As it happens I have a brisket in my Lang as we speak, and I'm already on my second beer.
You need to catch up!!
Al

Something tells me I'd be fighting a losing battle if I tried to catch up. :)

 

[foamheart]

Thanks!

Let's call it a rookie mistake. :) I did trim some of the fat off, but wasn't sure how far to go.

If you are not comfortable trimming yet, and most folks aren't. The below is one of the best tutorials on trimming. Its not by some instructor, its by Arron Franklin and we all know that he knows his briskets. Don't just watch his cuts, listen to his comments, realize how a piece if thin flat is insufficient in the grand scheme of things. Its all about aerodynamics and making a brisket as uniform as possible, while attempting to leave only the best to smoke.

I keep this bookmarked on my computer and go back to it to refresh my memory.



Its only a suggestion, I don't even trim my sometimes (I just can't stand to trim all that off as expensive as they are now getting to be), but when its important I always do a long trim the night before.

Any man that can mix a good cup of coffee, is already a head on mastering a brisket!

 

[ab canuck]

I am envious!!! I have a Brisket to do this week courtesy of one of our service guys I use. I am looking forward to doing this but being on site = no alcohol for us....:( A few bevies would sure make it a nicer day... lol. I'll be watching for both of these to be done...

 

[heihei29er]

If you are not comfortable trimming yet, and most folks aren't. The below is one of the best tutorials on trimming. Its not by some instructor, its by Arron Franklin and we all know that he knows his briskets. Don't just watch his cuts, listen to his comments, realize how a piece if thin flat is insufficient in the grand scheme of things. Its all about aerodynamics and making a brisket as uniform as possible, while attempting to leave only the best to smoke.

I keep this bookmarked on my computer and go back to it to refresh my memory.



Its only a suggestion, I don't even trim my sometimes (I just can't stand to trim all that off as expensive as they are now getting to be), but when its important I always do a long trim the night before.

Any man that can mix a good cup of coffee, is already a head on mastering a brisket!

Thanks! Will make sure to watch that before the next one.

 

[heihei29er]

I am envious!!! I have a Brisket to do this week courtesy of one of our service guys I use. I am looking forward to doing this but being on site = no alcohol for us....:( A few bevies would sure make it a nicer day... lol. I'll be watching for both of these to be done...

I'll have one for ya!

 

[heihei29er]

6 hours down and sitting at about 165 deg.

 

[heihei29er]

At 240-250 deg smoker temp, how quickly will things progress once I'm through the stall? Only went from 165 to 175 between hours 6 and 8. I don't want to keep sticking it, so I was going to wait until 10 hours in before checking it again. Just want to make sure I don't go past the end point if I wait that long.

 

[TomKnollRFV]

Having done a brisket, and numerous pork butts; once the stall hits, I'll expect it to last 4-6 hours. <I can't really chime in much on my brisket as I stalled it out by own foolish doing>. But Pork butts can be 4-6 hours with ease.

 

[ab canuck]

Foam, That is always a great video. I just watched it again, I usually see this a couple times a yr, and always watch it to remember things.

 

[dcecil]

Cant wait for the finale, looks awesome

 

[heihei29er]

10 hours 15 mins in. IT running about 203-205. Probe going into the flat stiff in a few spots, but overall, it would be like "butter" as best I can tell. Wrapped in foil and towels and in a cooler.

Dinner not for another 3 hours. Am I better off leaving it in the oven at 170 deg in the foil? I don't really know what "butter" feels like. :)