My first brisket

bmock · 01-05-2013, 10:03 AM

I've done butts, ribs and pork loins but this was my first try at a brisket.

I got a 10.5 pound brisket trimmed off the hard fat and rub it with one of Paul kirks sugarless Texas BBQ rub.

On the smoker at 250. Temps were in between 245-285. She was on for about 11 hours.

It's loosely wrapped in foil, soon I will wrap it tight and cooler it till the Bengals game kicks off. Who Dey?!

I will snap a pic when I slice it up. Hope she stays as juicy as it looks and sounds!!

Bludawg · 01-05-2013, 10:06 AM

Looks pretty good,

Big George's BBQ · 01-05-2013, 10:07 AM

Looking good so far

tyotrain · 01-05-2013, 10:20 AM

Looks great. Go Bengals

Have fun and happy smoking
BBQ UP

yakdung · 01-05-2013, 11:06 AM

Got to love the Akorn.

bmock · 01-05-2013, 11:13 AM

Quote:

Originally Posted by yakdung

Got to love the Akorn.

I love mine!

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Oldbob · 01-05-2013, 11:54 AM

Looks Great !!

MountainCityOutlaw · 01-05-2013, 12:09 PM

Yelp, that will work!!

Mattmo · 01-05-2013, 12:55 PM

Looks mighty good to me!

Mason Dixon Bowhunta · 01-05-2013, 02:04 PM

Looks good...but stop teasing and show us the final product sliced up

bmock · 01-05-2013, 08:49 PM

So I was disappointed with how it sliced up. I cooked it till it probed tender all over. About 11 hours. Since it was done this morning and I didn't want to eat it till late afternoon, I let it sit in a dish loosely tented with foil for about 40 minutes then I heavily wrapped it and coolered it till about 430 this afternoon. When i unwrapped it the flat was pretty tough. The point was in decent shape. Parts of it kinda had a pot roasty taste to it.

Any thoughts on where it went wrong? The long hold in the cooler? Cooked to long, not enough?

Thanks!

bmock · 01-05-2013, 09:06 PM

I'm starting to think I didn't cook it long enough. The flat was probing tender but it had a different feel than the point did. I seemingly could have dropped the probe right through point. Am I on to something!?!?

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Homebrewed Q · 01-05-2013, 09:46 PM

It certainly looked good, but I've had good looking briskets come out "pot roasty" as well. Lately I've been smoking briskets in the 10-12lb range at 240 for about 12 hours, foil after it gets a mahogany color (about 4-6 hours with pecan or oak smoke), and cooler until about an hour before I'm ready to serve, I'll unwrap it and let it sit on my cutting board to tighten up before slicing. Had good results with that lately.............Oh, and GO TEXANS!! (sorry, had to get that in there, but its out of the frying pan and into the fire for us next week....)

Dirtbuddy · 01-05-2013, 09:49 PM

Looks great from where i'm sitting

bmock · 01-05-2013, 09:58 PM

Quote:

Originally Posted by Homebrewed Q

It certainly looked good, but I've had good looking briskets come out "pot roasty" as well. Lately I've been smoking briskets in the 10-12lb range at 240 for about 12 hours, foil after it gets a mahogany color (about 4-6 hours with pecan or oak smoke), and cooler until about an hour before I'm ready to serve, I'll unwrap it and let it sit on my cutting board to tighten up before slicing. Had good results with that lately.............Oh, and GO TEXANS!! (sorry, had to get that in there, but its out of the frying pan and into the fire for us next week....)

The bengals were bad and so was my brisket.... Guess I'll have to buy another and cook it longer. And not cooler it for so long.

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01-05-2013, 10:06 AM	#2
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Looks pretty good, __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-05-2013, 10:07 AM	#3
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Looking good so far __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

01-05-2013, 10:20 AM	#4
tyotrain is one Smokin' Farker Join Date: 04-09-12 Location: Madrid, NY Downloads: 1 Uploads: 0	Looks great. Go Bengals Have fun and happy smoking BBQ UP __________________ LOCKED-N-LOADED BBQ TEAM Sponsored by SummerHaven Pools, spas, fireplaces and grills www.locked-n-loadedbar-b-q.com Backwoods Maze XL Green Egg Large Green Egg Backwoods G2 Party 22.5 WSM BBQ Guru

01-05-2013, 11:54 AM	#7
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	Looks Great !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

01-05-2013, 12:09 PM	#8
MountainCityOutlaw On the road to being a farker Join Date: 06-06-06 Location: North Richland Hills, TX Downloads: 0 Uploads: 0	Yelp, that will work!! __________________ Smoke'n is the only option ~J~D

01-05-2013, 11:06 AM	#5
yakdung is one Smokin' Farker Join Date: 04-12-10 Location: Houston, Texas Downloads: 0 Uploads: 0	Got to love the Akorn.

01-05-2013, 12:55 PM	#9
Mattmo Knows what a fatty is. Join Date: 12-30-12 Location: Sedalia, MO Downloads: 0 Uploads: 0	Looks mighty good to me!

01-05-2013, 02:04 PM	#10
Mason Dixon Bowhunta Full Fledged Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD Downloads: 0 Uploads: 0	Looks good...but stop teasing and show us the final product sliced up __________________ Romans 8:28

01-05-2013, 08:49 PM	#11
bmock Knows what a fatty is. Join Date: 07-25-12 Location: Dayton, Ohio Downloads: 0 Uploads: 0	So I was disappointed with how it sliced up. I cooked it till it probed tender all over. About 11 hours. Since it was done this morning and I didn't want to eat it till late afternoon, I let it sit in a dish loosely tented with foil for about 40 minutes then I heavily wrapped it and coolered it till about 430 this afternoon. When i unwrapped it the flat was pretty tough. The point was in decent shape. Parts of it kinda had a pot roasty taste to it. Any thoughts on where it went wrong? The long hold in the cooler? Cooked to long, not enough? Thanks!

01-05-2013, 09:06 PM	#12
bmock Knows what a fatty is. Join Date: 07-25-12 Location: Dayton, Ohio Downloads: 0 Uploads: 0	I'm starting to think I didn't cook it long enough. The flat was probing tender but it had a different feel than the point did. I seemingly could have dropped the probe right through point. Am I on to something!?!? Sent from my iPad using Tapatalk HD

01-05-2013, 09:46 PM	#13
Homebrewed Q Full Fledged Farker Join Date: 11-10-10 Location: Shenandoah, TX Downloads: 0 Uploads: 0	It certainly looked good, but I've had good looking briskets come out "pot roasty" as well. Lately I've been smoking briskets in the 10-12lb range at 240 for about 12 hours, foil after it gets a mahogany color (about 4-6 hours with pecan or oak smoke), and cooler until about an hour before I'm ready to serve, I'll unwrap it and let it sit on my cutting board to tighten up before slicing. Had good results with that lately.............Oh, and GO TEXANS!! (sorry, had to get that in there, but its out of the frying pan and into the fire for us next week....) __________________ BWS Fatboy, CG w/SFB and mods, Weber OTG 22.5, Weber OTS 18.5, Grey Goose Weber Performer

01-05-2013, 09:49 PM	#14
Dirtbuddy Full Fledged Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada Downloads: 0 Uploads: 0	Looks great from where i'm sitting __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS