First Brisket

[volare]

So I'm doing a brisket for tonight for a graduation party. First time I've done one, so I've used a lot of the info on this site. I started the thing at 0530, and hope to have it done in 12 hrs, and then sit for about 2.5 hrs in the cooler. We'll see how it goes. The Sunbeam temp probe has proven worthless. I placed the probe before putting the brisket in, and it said 55F (I had let it warm up a bit). Immediately after putting it into the warm smoker, the temp had risen to 70F. Within 3 hrs it was up to 170F. I checked it with a portable Taylor probe, and it said a more reasonable 135F.
Apparently the accuracy of the Sunbeam is negatively affected by the length of wire running through the smoker and out the chimney. Lame.


I'm smoking at 225-240F, using a Bandera, with lump charcoal for fuel and Hickory for flavor. Rub is my best attempt at re-creating my favorite
rub from Bakers Ribs. We shall see.

Since i know it doesn't exist without photos, here ya go. More to come:

USDA Choice from Costco (I don't know what kind? Packer, etc?)

http://i240.photobucket.com/albums/ff173/jkmarut/IMG_5510.jpg


Rubbed down
http://i240.photobucket.com/albums/ff173/jkmarut/IMG_5511.jpg

Into the Arena!

http://i240.photobucket.com/albums/ff173/jkmarut/IMG_5512.jpg

[ams14]

Good luck! So I'll be over in about 8 hours then?

How many pounds?

[paydabill]

Good luck - I remember my first brisket - I think the dog liked it. This was before I found resources on the Internet.

[volare]

It was 11 lbs according to the package. I didn't trim any fat off, although I did score the really thick stuff on the top side. I'm Q-ing fat side up. Just started basting it. Planning to foil at 165F or so. It looks ridiculously good already. Feeling very hungry...

[Smokin Gator]

Good luck on the cook. Everything looks good so far... except that Dera is way too clean!!!

[volare]

What can I say. My Bro-in-Law neglected it and had it sitting in his garage. He only used it a few times, and left it out in the elements to deteriorate. Now he's at work and I'm tormenting him with photos of what this thing is creating. Here is the latest. 1100 am (5.5 hrs of smoke). Internal temp up to 162F (although stupid Sunbeam thinks it is 180F). Is it time to foil already? I was thinking it would be 8-9 hrs in before foiling?

http://i240.photobucket.com/albums/ff173/jkmarut/IMG_5514.jpg

[Smokin Gator]

I may just be the picture, but I would let that bark set up more before foiling. Heck... sometimes I don't foil until it is coming off of the cooker. If I do foil it is usually more like 170 or so.

[volare]

So that last photo was at 1100, and I checked it at 1130 (6.5 hrs on) and the internal temp was up to 170 in the thickest part, 180 in the thinner parts. So I went ahead and foiled it. Was concerned it was getting done too fast. I've also got the temps in the cooker down to 200 or so, so maybe that will help. 1330 now, and I'll check temps again as I restoke the fire.

[volare]

Did the 1330 check, basted, etc. Internal thickest temp up to 175. Took a photo too (not a very good one). Not a huge amount of bark, but I was worried about drying it out by cooking too fast, which is why I foiled when I did. Do you think I should un-foil? Right now I've got about another 3.5-4 hours of cooking time available (although I don't have to use it all if it's done before then.) Thoughts?


http://i240.photobucket.com/albums/ff173/jkmarut/IMG_5515.jpg

[Smokin Gator]

It is a little hard to tell, but the bark looks dark enough to me. I would just leave it foiled now until 190 or so. Then start checking by feel. You want the probe to go in like its going in to soft butter. Once it gets there I would pull the point off and leave it on the cooker for another hour. Rewrap the flat and put it in a small cooler. Throw in a couple of towels to take up the space and it will be ready when you are ready to eat.

[volare]

Yeah, I don't understand that whole point and flat thing. I don't really have an understanding of the anatomy of the brisket. Not even sure if I have a packer or just the flat. I do know which side is the fatty side though! Can I just leave the whole thing together and cooler it in a few hours, or would this be a bad thing?

[Arlin_MacRae]

You can definitely leave it whole for a while. Hot fat is more easily removed than cold, though. :)

[volare]

You can definitely leave it whole for a while. Hot fat is more easily removed than cold, though. :)

Mmm, yeah, I know what you mean there. I was just planning to cooler it for about 3 hrs until it's time to carve it up. From reading on here, looks like it should still be plenty hot if I wrap it up well with foil, and stuff the cooler full of towels, etc. (I think this is gonna be a little messy! :lol:) Then when I carve it up, I'll just try and cut off any fat that's left before slicing it up against the grain. Hopefully I can do that correctly! And take photos!

[jestridge]

cong on your first it will be great look to me like you did a great job

[volare]

Well, it turned out decent. I coolered it after 11.5 hrs on the Bandera. It was at 190F. After 3 hrs in the cooler, it had dropped to 160. I sliced it up as well as I knew, and here's how it looked:

http://i240.photobucket.com/albums/ff173/jkmarut/IMG_5516.jpg


http://i240.photobucket.com/albums/ff173/jkmarut/IMG_5517.jpg

All in all I'd say it was ok for my first try. It certainly wasn't dry, but it was hard to keep together when I sliced it up, especially the flat. But everyone raved about how good it was, so I'll take it! Thanks for everyone's help!

[Smokin Gator]

Well done brother... It sure looks good. I just put one on and hope it turns out as well as yours.

[OSD]

Nice looking brisket!! Good job.

[keend]

Looks really good for a first brisket. Congrats!

Now you just need to fill the other shelves on the bandera when you are burning all that fuel and time. How about some ribs, a couple fatties, some ABT, and a chicken or two and some beans. Then you can eat for the week without messing up the kitchen too bad.:-P

[Norcoredneck]

Looks very edible to me. What no burnt ends?

[fivelombardis]

All in all I'd say it was ok for my first try. It certainly wasn't dry, but it was hard to keep together when I sliced it up, especially the flat. But everyone raved about how good it was, so I'll take it! Thanks for everyone's help!

this is what happens when you become a slave to "it should be taking longer than this..." all briskets are different, trust your instincts. it seems you left it on longer; because everyone says it should take "this" long.

the hard to keep together means you cooked it a little too long (while wrapped).

btw, great looking meat anyway! i'm hungry.

[ThChrMn]

I hope my first one turns out as good. Looks good to me. Congrats!

[Smokin J]

Nice job! Looks great.

[jacob]

Looks good, like the smoke ring.

[Meat Burner]

Volare, that brisket looks fantastic!! The moisture looks really good. Sounds like over cooked a little but excellent Q for that brisket. I would serve that to my guests anytime. Great job brother.

[Lumpy]

looks nice!! i'd eat it!!!!

[Rookie'48]

Are you sure that this was your first try? I see nothing at all to be ashamed of, good lookin' eats :-D.

[gpalasz]

Great job, esp for your first one. Brisket is my favorite piece to cook. No two are alike. You will develope your own techniques over time, perfecting brisky is tough. Ive tried many methods and procesdures for brisky after 4 years of cooking it, I finally feel like I got all the bugs worked out on mine. Great job.

[volare]

Yep, this was the first try. Worked out pretty well. Had the last of the leftovers tonight. I was kinda bummed- had thought the leftovers would have lasted for a week. Oh well, I guess I'll have to do another!