My second brisket!

So I am starting my second brisket EVER.

My first was great but it dried out kinda quickly once I cut it. I'l post photos in a minute.

So for this brisket I trimmed all of the hard lumps of fat, most of the fat separating the point from the flat and whatever else looked ugly to me. I started with a 12.6lb brisket. I also trimmed the fat cap to about 1/4 of an inch. I would imagine I cut out 2 pounds of HARD fat that was not going to render. I couldn't find my scale or I would have measured it!

I have only once used sugar before so I decided to do it again on this brisket.

I mixed about a 1/3 cup of my favorite rub:
10 tbs hot hungarian or half sharp paprika
6 tbs garlic powder
6 tbs kosher salt
5 tbs freshly ground black pepper
3 tbs cayenne pepper
3 tbs onion powder
2 tbs dried oregano
2 tbs dried thyme
2 tbs chipotle powder
2 tbs ancho powder( I ground up dried ancho chiles)
1 tbs guajillo powder (again grind up dried guajillo chiles, after roasting)

to 1/4 cup: granulated sugar + brown sugar

I couldn't get photos of this as my hands were a mess. Anyways I dropped the brisket in a foil pan and wrapped it to go in the fridge over night. Sorry I didn't get any photos of this.

This morning I decided to go to the store and get a foil pan to catch the drippings and also grab an injector AFTER I got my WSM going. I like to get it going early so I can get it steady with the TBS. Anyways, I haven't ever injected before so I decided to just grab a Dr Pepper and mix in some more of my rub to inject. It was interesting to watch the meat slowly expand as I injected it...




Here you can see that I trimmed the fat between the point and flat:


My pugs were bothering me to feed them and let them out so I didnt get the brisket on the smoker until about 10am. :shock:




...You might wonder why I have the other grill soo close... THE WIND IS NUTS TODAY and I needed a wind block... ray:

So now I realized I got in on too late to do it super low and slow. The brisket is on the smoker and its sitting at about 260*. Well the wind is making the temps fluctuate from 260-280! I dont really have anything else to do besides completely relocate the smoker but I cant find anywhere around the house that has LESS wind :doh: So I guess I am smoking at HALF hot and fast :clap2:

ANYWAYS

So my questions are:

1) should I foil? I have NEVER foiled before and don't know if it helps much.

2) how long should I cook the brisket/lb at 260 vs 220?

Also IF you recommend I foil it, at what temp should I foil?

Thanks in advance!
:becky:

This is at 2:15. The brisket has been on the smoker for about 4.25 hours:


Oh I just stabbed the thermometer there for 10 minutes to compare the flat vs the point... I couldn't find my instant read lol

The flat is about 171 an the point is 183. The smoker has been around 280*

Oh I forgot to post more photos!
Also I i didn't foil... one of these days I will have to try foiling SOMETHING to see if I like it...

I'll post the photos in a few

Just spritzed it:


Tried to sneak a sample but it wasn't so sneaky:


Crappy close up shot(pieces are missing because we couldn't stop munching):








Pugs waiting their turn:


Chopped the point:


Before we ate:


Not too bad for my 2nd brisket or my tenth smoke ever :becky:

1FUNVET said:

Nice brisket. :thumb: The more ya cook em the more you will learn. Hope ya gave the pugs some leftovers.

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Haha the pugs are so spoiled they dont even have to wait for left overs! :shock: :crazy: :becky:

Bartstop said:

Get the WSM to 275 and put the brisket on cold. I like to spritz with a mixture of 1 part red wine vinegar to 3 parts apple juice.

Then I put it in a foil pan with the rest of the spritz and enough additional apple juice to make it about 1 inch deep. Cover then crank the heat. It's done when the temp probe goes in like a hot knife through butter.

I then let it sit for at least an hour or two before slicing. This is the best method I've tried so far.


Bartstop

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I actually DID get the WSM to about 275 then put the brisket in the smoker as it was still cold. I did NOT foil it or put it in a foil pan though. I want to try that soon but I cant fit a foil pan in the 18.5" WSM that will hold the brisket.

When you say cover and crank the heat, what temperature are you talking?

I let it sit for about an hour or two before I sliced also.

Do you put any sauce on the brisket once its been cut?

LT72884 said:

very nice. did the aluminum drip pan cause any temp issues, such as taking forever to get to temp?

What wood did you use and what type of charcoal?

thanx.

I have never ever made a brisket but yours looked really good. i love sugar and salt so this might be a good thing for me. Can you PM me the rub recipe please and how much sugar you added to the rub..
thanx

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The drip pan didn't cause any temp issues but I think the WSM is so easy to control its almost silly.
I typically spend about 30-45 minutes getting the smoker fired up but most of that time is letting the charcoal light fully in the chimney then letting the thick white smoke die down after transferring it to the loaded fire ring.

I used 3 chunks of apple and 3 chunks of hickory. I buried three chunks halfway in the fire ring and laid 3 on top after the thick white smoke died down... ALL before I put the brisket in the smoker ofcourse!

The charcoal was Frontier lump that was $15/40lbs at Sams Club. The bags didn't seem pulverized by the stockers so I figured I would give it a try. I just started smoking/grilling this summer and have a ridiculously low experience with each. :shock: I haven't ever used briquettes but I would assume there is a flavor AND temp difference between the two Maybe that's why I can get the WSM up to temp so easily...?

My girlfriend made some sort of lettuce wraps with the brisket and loved it. I guess we are keeping it fresh around here