-   Q-talk (
-   -   Took a deep breath, and tried first brisket (

Erle 11-17-2013 10:01 AM

Took a deep breath, and tried first brisket
1 Attachment(s)
Hello Brethren,
Having produced improving ribs, butts, wings, ABTs and chicken bombs I felt it was time to attempt a brisket.

I started with the excellent 2009 tutorial on brisket, then bought a 15 lbs packer from my local butcher. Next trimmed the excess fat and took much of the cap off. Then I injected and applied rub,

Started the kettle at 5:30 this morning and dropped the brisket on it at 6 AM. Here is a picture 3.5 hours in. Grill temp is 257 and internal temp is 133.

I plan to wrap in foil (don't have butcher paper) at 160 IT. And then cook until the flat probes like butter. Will then vent until the temp drops by a degree or two and then double wrap in foil and let rest for a couple of hours.

I'll attempt burnt ends from the point I will have removed during the vent, whew! Sound like a reasonable approach?

Thanks to the brethren for advice and patience!

aawa 11-17-2013 10:03 AM

You got this! Sit back and enjoy the cook. Biggest thing to remember is that the meat is done when it probes tender in the thickest part of the flat. Once you get that, the brisket world is your oyster.

cgwaite 11-17-2013 10:11 AM

Looking good. But quit peeking and leave the lid on as much as possible. Otherwise it could take a lot longer than you expect. Keep up the good work!

T&S BBQ 11-17-2013 10:18 AM

Looks like you got it.

Bludawg 11-17-2013 10:28 AM

Move your thermo probe to the thickest area on the flat looks like it is reading the point. or better yet yank it out and stomp on it cut the wire off and use it to probe the thickest area of the flat for tha Butta feel you have a Very long way to go at your chosen temp.

sliding_billy 11-17-2013 10:44 AM

Best of luck.

Fwismoker 11-17-2013 10:54 AM

Staying tuned for some Pr0n

landarc 11-17-2013 12:48 PM

Great start

LMAJ 11-17-2013 12:56 PM

Looks like a good start to your first brisket.
Like aawa said - sit back and relax... oh, and move your probe to the flat like Bludawg said...

Diesel Dave 11-17-2013 01:38 PM

^^^Yup what they all said.
It is lookin real good just learn the patience of cooking a brisket.

Must be brisket Sunday and I missed the memo :laugh:

Erle 11-17-2013 02:27 PM

Update 2PM
1 Attachment(s)
Well it's been on for 8 hours and the IT is 163, so I wrapped in foil and moved the probe to the large part of the flat as Bludawg and others suggested. Here is what it looked like before I foiled it.

I also stoked the fire to 300 to speed things a little bit. Anticipate it being ready between 7 & 8, we'll see...

Appreciate the kind words from the brethren!

Diesel Dave 11-17-2013 02:42 PM

Looking really good.
Also remember to rest it after the cook for at least an hour.
And to let it steam out before you rest it as it will continue to cook if you don't

StanDaMan79 11-17-2013 02:57 PM

Mmmm. Looking good! making me hungry,and I just did mine last night

Erle 11-17-2013 05:29 PM

Learning a lot..
3 Attachment(s)
Well it's 5:10, and this flat is probing without resistance. So I pulled the brisket, opened to let it steam. Looks pretty good to me

So I took the point off, re-foiled the flat with three layers, covered with two beach towels and deposited it in a cooler. I'll let it rest for a couple of hours then slice it up and take a last set of update pics. I also put the burnt ends into a pan and back on the kettle. Man those things are amazing!

Thank you all for the advice and encouragement. Y'all are the best!

Erle 11-17-2013 05:33 PM

Second pic
1 Attachment(s)
Not sure why, but I could only post one pic. Here is the brisket

All times are GMT -5. The time now is 12:40 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.