First time brisket..

pal251 · Mar 13, 2013

Well actually a first time cooking a full brisket. My wife bought me a 2 lb flat a while back that wasnt too great.

Bought a 13lb Brisket from Sams Club yesterday and put 3 table spoons of black pepper, 2 table spoons of kosher salt, 1/2 tablespoon of cayenne pepper on it after it was rubbed in Mustard. I cut a large chunk of hard fat off but all the rest of the fat looked pretty minimal so I left it..

UDS took about an hour to reach 340 degrees which is what its on now. I cant decide if I want to go to the store and get a foil pan or just wrap it in foil. I like the pan idea because I always seem to rip the foil when I wrap it.

Swamp Donkeyz BBQ · Mar 13, 2013

Double the foil up and use heavy duty foil. Less likely to tear. It doesn't have to be skin tight either.

GrillsGoneWild · Mar 13, 2013

Foil pan and foil over the top is easier to deal with at times. Especially when checking for tenderness.

pal251 · Mar 13, 2013

Any idea on what size pan will work?

Sent from my Galaxy Nexus using Tapatalk 2

pal251 · Mar 13, 2013

I could just leave the foil off and get some extra bark

Sent from my Galaxy Nexus using Tapatalk 2

Groundhog66 · Mar 13, 2013

pal251 said:
I could just leave the foil off and get some extra bark

Sent from my Galaxy Nexus using Tapatalk 2

That's the only way you'll get ANY bark, I wouldn't foil/cover it the whole cook.

pal251 · Mar 13, 2013

I put my thermapen on the flat and it says it was 140 deg and the point says its only like 90...

Is that right?

I tried measuring temp from the side and from the top and it got about the same temp.

I did flip and rotate it about 1.5 hours into it

gruene smoke · Mar 13, 2013

Skip the foil, use butcher paper

NickTheGreat · Mar 13, 2013

I don't mess with foil or paper or anything. Just let 'er riiiiiiiide. :twisted:

And the temp isn't so critical as how it feels. Somewhere around the 200°F mark, the probe should slide in like butter. It's tough to explain but you'll know it when it happens.

Good luck and keep us posted :mrgreen:

pal251 · Mar 13, 2013

Its hard to resist the foil but I will.

You guys think 350 is an OK temp for hot and fast?

Sent from my Galaxy Nexus using Tapatalk 2

GrillsGoneWild · Mar 13, 2013

I normally use a full size pan on a packer. I would think 350 would be the top end of the HnF technique. Most I have seen are around 300 to maybe 325.

pal251 · Mar 13, 2013

I lowered it to 300. It ran at 350 for about an hr. I'm about 4 hrs in now

Sent from my Galaxy Nexus using Tapatalk 2

Swamp Donkeyz BBQ · Mar 13, 2013

GrillsGoneWild said:
I normally use a full size pan on a packer. I would think 350 would be the top end of the HnF technique. Most I have seen are around 300 to maybe 325.

+1^^ I'd start probing around the five hour mark. I try to not take the pit temp over 325 when doing brisket.

pal251 · Mar 13, 2013

Yup probed around 5 hrs. Flat was tough but point seemed pretty smooth

Does anyone split the two and cook them separate?

Sent from my Galaxy Nexus using Tapatalk 2

GrillsGoneWild · Mar 13, 2013

Keep going until the flat is probe tender. The point will be just fine and not overdone.

BigHatBBQ · Mar 13, 2013

foil advantage

The big advantage to wrapping in foil or using a foil pan is to catch all the drippings. Makes a great starter for a sauce.

Swamp Donkeyz BBQ · Mar 13, 2013

Grills Gone Wild is right. Don't stop until the flat probes with little resistance. Then you're free to pull it off and let it rest. Sounds like your doing fine.

pal251 · Mar 13, 2013

Ok the point is beyond butter feeling but the flat is still running a bit tougher and is at 180 to 185. Should I keep going or pull it and let it carry over?

Swamp Donkeyz BBQ · Mar 13, 2013

The point is almost always going to be more tender. Keep going until the flat offers little resistance.

pal251 · Mar 13, 2013

I took it off cause I got scared but I put it back on... its been going since 11 and its 640 now so i was worried I'd over do it

Sent from my Galaxy Nexus using Tapatalk 2

First time brisket..

Full Fledged Farker

is one Smokin' Farker

is one Smokin' Farker

Full Fledged Farker

Full Fledged Farker

Babbling Farker

Full Fledged Farker

Got Wood.

is One Chatty Farker

Full Fledged Farker

is one Smokin' Farker

Full Fledged Farker

is one Smokin' Farker

Full Fledged Farker

is one Smokin' Farker

Knows what a fatty is.

is one Smokin' Farker

Full Fledged Farker

is one Smokin' Farker

Full Fledged Farker

Similar threads