Second Brisket Ever

[pauli]

The first brisket I made was okay but I did not trim it. Too fatty.

Today, I started with a 16.88 lb packer, trimmed it to 10 lb. Put in smoker at 6:15AM at 225F this morning. Made a batch of Dutch's wicked beans with 1jaleppeno. Beans will be coming out soon. I plan to wrap in parchment paper(I do not have butcher paper) at 1 PM and cook till 200 in the thick flat. At that time I will unwrap and check tender with a skewer. If not butter smooth then back it until it is. Hopefully done by 6PM. Corn on the cob will go on at 4.

I will post pics as a record in awhile.

What to do with the trimmings?

 

[bdskelly]

At 225 that 10 pound brisket will be probably be ready around 8 or 9 tonight.

 

[buckaholic84]

I agree with bdskelly if your wanting to eat around 6 you gotta crank that heat up. I just did a 12.6 over(before trim) temp ranged from 225-259 and it took 13 hrs. I also wrapped in butcher paper. With at least a 1 hour rest. you'd be looking at 8 or 9. I'd crank heat to 275.

 

[SmokinAl]

I agree on raising the smoker temp and as for what to do with the trimmings.
Put them on a rack above the brisket so they drip on the brisket & keep it nice & moist!
Al

 

[pauli]

Thanks for the replies.

Took the beans out after 3 hours. Not smoky enough, put back in for an hour.

Just wrapped the brisket, lots of good juice on the pan, inserted the temp probe, 165 degrees. Not sure I want to increase the temp just yet. Will let it ride for an hour or two to see what happens. Timing is not important as it is just us.

 

[bdskelly]

You’ve got the right attitude Paul. Sometimes it’s the meat that dictates when dinner is going to happen! Happy Memorial Day. B

 

[pauli]

Thanks BD. Usually I am cynical, think Grumpy Old Men but sarcastic as hell and not really grumpy, but I am on holiday and vacation.

Temp went up to 183 then stalled. Seems an odd temp for a stall. Maybe the temp probe is not in the thickest flat portion. At 5PM I bumped the temp to 235. Has risen to 189 as of now.

I think I will separate and make burnt ends. I plan to separate at the fat and remove it and not cut straight through like I see some do online. I know that it will expose meat that has no bark or seasoning. Is this a BBQ faux pas?

 

[matt r]

I agree on raising the smoker temp and as for what to do with the trimmings.
Put them on a rack above the brisket so they drip on the brisket & keep it nice & moist!
Al

That's a great idea!

 

[bregent]

I plan to wrap in parchment paper(I do not have butcher paper)

I'd just use foil if you don't have butcher paper. I don't think parchment will improve things since it's not porous, and can be pretty expensive.

 

[beef_chief]

I think I will separate and make burnt ends. I plan to separate at the fat and remove it and not cut straight through like I see some do online. I know that it will expose meat that has no bark or seasoning. Is this a BBQ faux pas?

How did separating at the fat turn out? I'm smoking my first brisket on Saturday and plan on making burnt ends as well.