First Brisket Pron...

Groundhog66

Groundhog66

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I am a little disappointed with my results, but not too terrible for the first attempt. It turned out very flavorful, but unfortunately somewhat dry. Not sure how accurate my grate probe was, but it measured between 260-280 during the cook. When I was probing for overall temp, I was getting readings all over the place from 170-190......perhaps I should have pulled it then? I left it on for another 30 minutes or so, then foiled it for an hour. I used Plowboys Bovine Bold seasoning, I really like the flavor it brought to the table. I may need to come up with an au jus to moisten it up when I serve it, any ideas would be appreciated.

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Last edited:
Thats a nice brisket. Pull the brisket off of the cooker once your probe slides through it like butter and don't look at the temp.
 
Looks pretty fine from where I am sitting. Nice bark, nice smoke ring. I think I would have pulled it off when you hit 170 and let it rest, then slice and serve
 
Looks great, nice looking bark and smoke ring! I like to foil at 170 (adding a mixture of broth, apple juice, rub etc) and then pull at 190. Using the juices from the foil for my au jus.
 
SmokinAussie said:
Yeah... it looks killer! Yes a little dry, but still very good. Did you foil and add some broth when it got up to 160-170?

Not that I've ever done a brisket... but I've read a lot of threads! :becky:

Cheers!

Bill
Click to expand...

I foiled it after I took it off the heat, perhaps next time I will finish it in foil.

Rich Parker said:
Thats a nice brisket. Pull the brisket off of the cooker once your probe slides through it like butter and don't look at the temp.
Click to expand...

I was going by feel, it was still pretty firm in some areas so I left it on for a bit longer. The test run really educated me as to what I should expect anyway.

smokedinvt said:
Looks pretty fine from where I am sitting. Nice bark, nice smoke ring. I think I would have pulled it off when you hit 170 and let it rest, then slice and serve
Click to expand...

I think that is the plan for next time around, thank you for the comments everyone :thumb:
 
The dry part might not have been your technique maybe a just that brisket. Try a few more. I do like the temps you are using for the smoker but I don't use the internal temp for much anymore just the probe like butter feeling.
I also add liquid for the briskets nap(rest) Low sodium beef broth is what I add.

Looks good by the way!!
 
I like to take my briskets to 200 degrees / no resistance, then wrap them and cooler them for a few hours.
 
It looks great for your first brisket Tim! I haven't tried a hot & fast on flat by itself yet but from what I understand, it is harder to cook than a whole packer brisket.

I've done 3 packer briskets hot & fast (with injection) and have tried foiling around 170 and also tried not foiling until it was time to let it rest. Mine came out juicier when foiling around 170. Juices continue to flow out of it during the foil time and you can use those juices when you slice & serve the flat.

I usually let mine rest in a cooler stuffed full with towels for 2-3 hrs.
 
I'm going to guess by the temps you listed that it was dry because it was not done. Keep working at it though. It looks good, especially for a first time brisket!:cool:
 
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