Took a deep breath, and tried first brisket

Erle · Nov 17, 2013

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 · Nov 17, 2013

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 · Nov 17, 2013

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 · Nov 17, 2013

Looks like you got it.

Bludawg · Nov 17, 2013

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 · Nov 17, 2013

Best of luck.

Fwismoker · Nov 17, 2013

Staying tuned for some Pr0n

landarc · Nov 17, 2013

Great start

LMAJ · Nov 17, 2013

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 · Nov 17, 2013

^^^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 · Nov 17, 2013

Update 2PM

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 · Nov 17, 2013

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 · Nov 17, 2013

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

Erle · Nov 17, 2013

Learning a lot..

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 · Nov 17, 2013

Second pic

Not sure why, but I could only post one pic. Here is the brisket

Braddog · Nov 17, 2013

Nicely done, enjoy!

Cheers,
Braddog

Erle · Nov 17, 2013

Results are in

Well, overall I was pleased. The burnt ends were excellent. The point end of the flat was very good. However I wonder if I trimmed too much fat off the cap on the thin end. It was tough. So much to learn. That's okay - chili this week to use that section.

Lots to learn, already there are several changes that I'd like to make. I really appreciate the help. Thank you all!

ChickenWang · Nov 17, 2013

Looks like you are an official brisket cook now :clap:

Rockycoon · Nov 17, 2013

Looks good love the way a cooler full of freshly smoked meat make the house smell when opened:grin:

jeffturnerjr · Nov 17, 2013

yuhhh did gooood kid....

Took a deep breath, and tried first brisket

Knows what a fatty is.

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Babbling Farker

Full Fledged Farker

is Blowin Smoke!

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

Quintessential Chatty Farker

Knows what a fatty is.

Attachments

Quintessential Chatty Farker

Full Fledged Farker

Knows what a fatty is.

Attachments

Knows what a fatty is.

Attachments

Full Fledged Farker

Knows what a fatty is.

Attachments

Full Fledged Farker

Knows what a fatty is.

is Blowin Smoke!

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