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-   -   First try at Brisket. (http://www.bbq-brethren.com/forum/showthread.php?t=151559)

maktek 01-15-2013 10:03 AM

First try at Brisket.
 
2 Attachment(s)
This is my first time posting but i have been a long time follower. I have gotten a lot of great ideas and advice from reading thru the posts. I currently have a Char Griller with a side firebox that I use.

This was my first brisket that i have tried, i was always a little scared of this cut of meat. I smoked it hot and fast and used an expresso rub that i have come up with. I smoked it fat side down for approx 3.5 hours at 350 till i hit a internal temp of 160. Then i put it in a foil pan covered in foil until it was probe tender around 205. I then seperated the point and flat and wrapped the flat in foil and put in a cooler and cubed the point and put it back on the smoker for an hour or so with some Franklins Expresso BBQ Sauce. It was so tender and juicy i could not believe I had not tried it before. I think there will be lots of brisket smokes in my future. Here is a pic of the sliced flat.

Ron_L 01-15-2013 10:04 AM

Looks good from here! Nice job!

CarolinaQue 01-15-2013 10:05 AM

Nice...good to see that you're off to a great start!

HeSmellsLikeSmoke 01-15-2013 10:17 AM

That is what a nailed brisket looks like to my eye! Great looking cook.

Bludawg 01-15-2013 10:18 AM

I wish the first 100 I cooked looked that good:thumb:

Freddy j 01-15-2013 10:28 AM

looks awesome & i'm going to try my first briskie this weekend.

did you put any liquid in the pan when you foiled or just dry?

also, which side dishes did you serve with it?

looks delicious, if mine comes out that good i'll be extremely happy.

daninnewjersey 01-15-2013 10:28 AM

Nice bark...

maktek 01-15-2013 10:31 AM

Quote:

Originally Posted by Freddy j (Post 2329521)
looks awesome & i'm going to try my first briskie this weekend.

did you put any liquid in the pan when you foiled or just dry?

also, which side dishes did you serve with it?

looks delicious, if mine comes out that good i'll be extremely happy.

i just put it in the pan dry and covered it.

maktek 01-15-2013 10:36 AM

A couple of other things about the brisket itself. It was a 14lb packer USDA Choice from Restaurant Depot. I trimmed and put the rub on the night before the cook.

code3rrt 01-15-2013 10:36 AM

Looks like you nailed it, good cook!

cowgirl 01-15-2013 10:40 AM

Great job on that brisket. Looks delicious!

maktek 01-15-2013 10:58 AM

Thanks for all of the great comments from everyone. I have another one in the fridge to do this weekend. I took some leftovers to work with me and gave out some samples now everyone is hooked and wants me to bring a whole one in for lunch.

Q Junkie 01-15-2013 11:04 AM

Ding Ding Ding....looks really good. I ruined a couple before I stopped all of the psychotic behavior and just started listening to what people on this site were saying. :clap:

boltsfan 01-15-2013 11:05 AM

Nicely done!

Oldbob 01-15-2013 11:07 AM

Looks Great !!


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