Well I cooked a Brisket!

Haveuseen1? · Oct 8, 2012

Bought a 13# Packer from Sams. Choice/Angus. Price was 2.58 per pound. Since this was my first brisket I thought I would start off simple and go from there in the future.

I trimmmed it, rubbed it with salt, pepper, garlic powder and let it sit in the fridge until 1030pm. Lit the Kamado Joe at 1030, using Royal Oak lump, and pecan chunks for smoke. Added my Auber controller at 1100pm set to 240f. At 1130 added the brisket, using my maverick thermometer to mointor the meat temp.

Didnt open it back up until noon to take a peek. At 230pm the brisket was 200F and done. Probed like butter. I had started checking at 192F. I wrapped it in foil and towels and then placed into a cooler until 530pm. It was fantastic. I saved the point to use in chili this week.

This site is a wealth of information, and thanks!

ThatsWhatSheSaidBBQ · Oct 8, 2012

Not bad, sir. How'd you like the s&p w/g rub?

Panthers65 · Oct 8, 2012

Good job! Brisket is my favorite BBQ, and that one looks good enough to eat...

landarc · Oct 8, 2012

Nice cook, I actually think putting the point in chili is a waste. I prefer sliced point to flat. Still, a good cook.

Happy Hapgood · Oct 8, 2012

Mighty Fine! It's hard to find a good choice packer around here without a hunt.

DerHusker · Oct 8, 2012

Looks like you nailed it. Mighty fine looking. :clap:

cowgirl · Oct 8, 2012

Looks delicious! Hope you take pics of the chili when you make it. :thumb::grin:

Bludawg · Oct 8, 2012

Looks good to me it aint rocket science is it.

tyotrain · Oct 8, 2012

Great job. Love me some brisket

Have fun and happy smoking
BBQ UP

phil c · Oct 8, 2012

Looks good! I'll have a helping please.

Terry The Toad · Oct 8, 2012

Looks great! :thumb: I've been hankering for a brisket. I'm gonna try to get one on the smoker this weekend.

1MoreFord · Oct 8, 2012

Point!, in chili!!:hand: Dude, Burnt Ends!!!!!:doh:

charray · Oct 8, 2012

KISS a brisket and it'll love you back

caliking · Oct 9, 2012

Bravo! There's a lesson to be learned for me - KISS and don't peek! Looks great.

NorthwestBBQ · Oct 9, 2012

Very good job on that 1st briskie.

NickTheGreat · Oct 9, 2012

Brisket is still my favorite to do. Do it simple, and everyone will be amazed by the "effort" you put in :icon_shy

Haveuseen1? · Oct 9, 2012

I have to admit, I was really pleased. The S&P&G worked out great. I just didnt have time to do burnt ends, but I will get to that soon. I think the hardest part of a brisket is the many different ways that people do it, and just being patient. I mean just look at this site, there are tons of methods, temps, woods, rubs, etc.... For a first timer it is very difficult to just pick a way and go with it.

I brew a lot of beer, so I took that approach. Make a beer that you like. Once you have that nailed you can start making changes. I took that approach.

I give the credit to you guys, and thank you for that. Next time I may try foil or paper at 165F and see what happens. Or I may just change the rub. Either way, I will make one change at a time and see the results. I have found from brewing if you make multiple changes, you cant pinpoint what made it better or worse.

Thanks again!

-Chris

neuyawk · Oct 9, 2012

Very Nice!!

code3rrt · Oct 9, 2012

Congrats, looks great!

Well I cooked a Brisket!

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