First ever brisket

f34rinc · 01-05-2014, 02:31 PM

Ive been doing a lot of pork ribs and boston butts since building my UDS and now its time to move onto new cuts of meat. I picked up an 11 lb brisket from my local produce stand and rubbed her down with 50/50 kosher salt and black pepper mix. Put it on the smoker at 300° @ 10:30 AM and the UDS has been between 280 - 320 as of this posting. I trimmed off a small part that was hanging off the point and cooked that up as well

I didn't probe the smaller piece I decided it was done by me being hungry and wanting to test it. It didn't last long enough for a second picture and ill start probing the remaining brisket once it hits 190° IT then wait for the thickest part of the flat near the point to turn to butter.

sliding_billy · 01-05-2014, 02:42 PM

From the look of the bark on the sample piece, I'd say it is going to turn out good.

smoke ninja · 01-05-2014, 02:59 PM

My girlfriend just yelled at me for poking test holes in the butter again.

Big Country BBQ · 01-05-2014, 03:26 PM

looks like a winner

castlepines · 01-05-2014, 05:17 PM

Against the grain my friend...against the grain.

f34rinc · 01-05-2014, 07:22 PM

I kept telling myself not to over cook it so what did I do? I undercooked it

so I shaved off enough for dinner then put it back on the smoker and now im checking it every 15 mins and the tenderness has increased and might be able to come off before 9:00 pm. It tasted really good but was still too tough and you couldn't break it apart with your fingers.

Offthehook · 01-05-2014, 07:45 PM

That's how it goes, you will get there. Great start though

BigBellyBBQ · 01-06-2014, 02:45 AM

also of note by open and closing the door I have seen the meat get tight and toughen up, limit amount of times checking..

Diesel Dave · 01-06-2014, 03:43 AM

Looks real good for a first one.

You'll get it down and be addicted to briskets in no time

NickTheGreat · 01-06-2014, 08:07 AM

Looks good. I've undercooked briskets before. They're still edible. Just have to do more of a 'chopped' brisket.

cowgirl · 01-06-2014, 08:06 PM

Looks great from here!

silverfinger · 01-06-2014, 08:10 PM

Looking good!

f34rinc · 01-06-2014, 08:35 PM

There will be plenty more to come that's for sure

01-05-2014, 02:42 PM	#2
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	From the look of the bark on the sample piece, I'd say it is going to turn out good. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

01-05-2014, 02:59 PM	#3
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	My girlfriend just yelled at me for poking test holes in the butter again. __________________ Let's all just calm down and smoke a fatty

01-05-2014, 03:26 PM	#4
Big Country BBQ Full Fledged Farker Join Date: 04-30-12 Location: Huntsville, AL	looks like a winner __________________ CUSTOM VERTICAL SMOKER \| PRIMO XL \| WEBER PERFORMER PLATNIUM \| WEBER WSM 22.5 STARS AND BARS COMPETITION BBQ TEAM HUNTSVILLE, AL ROLL TIDE ROLL!

01-05-2014, 07:45 PM	#7
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	That's how it goes, you will get there. Great start though __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

01-06-2014, 02:45 AM	#8
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	also of note by open and closing the door I have seen the meat get tight and toughen up, limit amount of times checking.. __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]

01-05-2014, 05:17 PM	#5
castlepines is One Chatty Farker Join Date: 08-23-13 Location: Colorado	Against the grain my friend...against the grain.

01-06-2014, 03:43 AM	#9
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Looks real good for a first one. You'll get it down and be addicted to briskets in no time __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

01-06-2014, 08:07 AM	#10
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	Looks good. I've undercooked briskets before. They're still edible. Just have to do more of a 'chopped' brisket. __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

01-06-2014, 08:06 PM	#11
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks great from here! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

01-06-2014, 08:10 PM	#12
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	Looking good! __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

01-06-2014, 08:35 PM	#13
f34rinc Found some matches. Join Date: 04-21-13 Location: SW Florida	There will be plenty more to come that's for sure