Trying my first brisket today 5-31-15

Discussion in 'Beef' started by scott s, May 31, 2015.

  1. OK here goes.

    I got up at 4:56 this AM figuring I had plenty of time to get things going and have a small 8ish pound brisket done for dinner. A very small full packer.

    It should be on by 6 at the latest and have 12 hours till dinner.

    The wife postponed from yesterday to today with my encouragement due to the weather forecast for this weekend. As usual they were wrong Saturday was hot but no rain and today its around fifty and pouring down rain but I'm ready. They are saying it will stop raining around 2:00 this afternoon "fingers crossed"

    So far the only thing to go wrong is I got it on a little later than I thought 6:40 AM

    Pictures and updates to come.
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    What chamber temp are you using?
     
  3. morales

    morales Newbie

    Good luck. I'll bet it's going to be great.
     
  4. 8.16 pounds Prime whole packer $3.79 /Lb a little one but they were getting $8.99 for Choice flats last weekend


    Looks nice


    Nice marbling in the point


    Salt and pepper


    Pits up and steady starting a little high but it should drop once the meat goes on using the meat probe at grille level for a second CC temp for the first few hours then I'll shove it in the meat after I wrap it


    Forgot to get a pic putting it on this is ten minutes later


    Here is my make shift wind and rain block its a three sided contraption I use for sifting soil or sand the top is a screen and it shakes using the motor and a counter balance I shoved some heavy plastic under the screen to shed the rain you can see smoke coming from the left side


    This is inside

    Better pic I deleted the other one


    makeshift Maverick cover


    Still a little high but I don't want to over correct and have it crash

    Hoping to get to around 130* for the duration thanks for asking Ray


    Did I mention its raining here today More later.


    Five hours in I think im going to wrap soon

     
    Last edited: May 31, 2015
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thats one heck of rig!   You can expect that brisket to stall on you at an IT around 160. Down here we take that opportunity to double wrap it on foil to speed up the process.  Lots of controversy about that though. Folks debate all day about foil.  

    Whatever way you decide to go... Once you reach about 199 to 205 IT take it off and give that beef a good hour long rest before carving.  

    Best of luck to you on your first brisket!

    Brian 
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good luck , Scott . You'll have a good time wit this one .

    Try to keep the chamber @ 225*F or close , and try to keep your lid shut , in the rain it needs to hold all the heat it can . You should have and Umbrella over

    Her , and you wear a Rain coat .

    Cook to 200*F or so , then check with a toothpick and remove to a cooler wrapped in double foil( dang , there's that word again)  and towels ) . Rest till the 

    meal , open and enjoy fresh off the Smoker Taste [​IMG]

    I'll be Watching   . . .[​IMG]

    Have fun and . . .
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Scott, good luck and keep us posted ,I like your maverick rain cover!  [​IMG]
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Can't wait for the finish! The milk jug rain protected is sweet!
     
  9. The brisket was only a half hour late to the table wow what a stall

    so anyhow I started pre burning the cherry splits


    Foil @ 160*


    Sausages on


    pulled from smoker @ 203*

    The point pulled itself up from the flat


    flat was dry I don't blame the point for trying to get away


    Now this part was awesome


    My plate. Top clockwise Brisket, green beans, sausage, corn bread, potato salad, baked beans, then in the middle-ish is a piece of chicken


    Leftovers


    Again leftovers


    Hope you all liked this. Thanks for watching.
     
    Last edited: May 31, 2015
    elkhorn98 and jam-is-on like this.
  10. garvinque

    garvinque Meat Mopper

    Nice brisket,  For your first brisket great job and thanks' for sharing.
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Nicely done Scott! That brisket is over the top! b
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Looks great! I'll take a "dry" sammich from that brisky!
     
  13. robcava

    robcava Meat Mopper

    CT
    Thumbs Up

    Awesome looking meal. Congrats!
     
  14. bryce

    bryce Smoking Fanatic

    Nice work Scott. Looks awesome. Great looking meal as well.

    Bryce
     
  15. Awesome! I hope my first run turns out as well as that one did! Thanks for sharing!
     
  16. I really wish they'd sell the points separated from the flats.  The point is so delicious.  The flat doesn't compare, even when it's cooked right.  Yours looks better than my first attempt, but  I smoked one on the 30th and it turned out great. All my guests were wowed.  I got some great tips from this forum, and my fear of brisket is abating.  I'll look forward to your next cook.  
     
    Last edited: Jun 2, 2015
  17. jbills5

    jbills5 Meat Mopper

    If you go to a butcher, they will separate the flat from the point for you, or you can look up some vids and learn to cut it. Of course, it is easier to separate after cooking, but a good knife will get it separated.
     
  18. Thanks,

    I know how to separate the two, I separated one that I smoked in my MES 30; but will they sell me just the point?  I'd love to BBQ just points and let them sell their flats to someone else.  It's not that the flat is a bad piece of meat, it's just that the point is sublime.  
     
  19. jbills5

    jbills5 Meat Mopper

    I am sure a butcher would just sell a point. Seems like a lot of places sell flats separately so they will probably package the flat and give you the point.
     

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