First Time Brisket, Thanks to all PR0N

Bluesman · 09-19-2010, 06:19 PM

I want to start off by thanking all of the Brethren who contibuted thoughts and ideas to me yesterday for this brisket adventure. I started with an 8# CAB flat, seasoned with Montreal, S&P and fridged overnight. Plans were to start this guy at 4:00 am this morning. The additnal nightcaps last night prevented me from making that happen. So onto the UDS at 7:30, over some hickory. I must say that when you put one of these on fat side down, it sure do smoke. Anyway, cooked at 325* and it was probe tender at 1:45 this afternoon. I did foil in broth the last hour as it seemed somewhat dry when I probed it. Let it rest for about and hour then carved. Parts of the brisket shredded and did not carve into nice peices, although one chunk did very nicley. Not sure if I missed my pre cut, perpendicular to the grain or what. As it turned out it was very good. Need to use less Montreal next time, a bit on the salty side and try it at 250* for a longer time. All in all my wife and I were very pleased. The shredded protion will work great for burittos and the slices for sammies. Meat was tender and juicy, more so in some portions than others, and the smoke ring and bark were great. So, on with the PR0N. Ready to cook, three hours in, after the post cook rest and some slice pics. Thanks again for all of the help.

You Folks are the Best.

SmokinAussie · 09-19-2010, 06:29 PM

Nice looking result Bluesman! For a first try, that is pretty impressive. I'm thinking with a cut of meat that large, you're always gonna get some part of it to shred no matter what you do... I wish I could try some!

Cheers!

Bill

Crüe-B-Cüe · 09-19-2010, 06:31 PM

Vince B · 09-19-2010, 06:40 PM

Wow look at that smoke ring!

At the temp you cooked this one at I would say it was more of HH brisket. I wonder if you had foiled at 160* how much quicker it would have been done and if you would have liked the results even better. For your first brisket I am completely jealous. Nice work.

Vince

CurDog · 09-19-2010, 06:47 PM

Nicely done Bluesman. I too have to watch the seasoning when I am trying something new but.. as you know... bbq-ing is an iterative, time-honored process. Get back in there and.. JUST KEEP DOIN' IT!

Cur Dog

Wampus · 09-19-2010, 06:52 PM

Big Ace · 09-19-2010, 07:23 PM

take a

swampdrummer · 09-19-2010, 08:09 PM

Very nice! Looks incredible!

realspaazz · 09-19-2010, 08:15 PM

Looks awesome, nice smoke ring. Brisket is on my list of next to smoke, but then so is just about everything.

jlondon · 09-19-2010, 11:02 PM

wow, first attempt is looking mighty fine!

The Grill Sergeant · 09-19-2010, 11:18 PM

Bluesman: U win the prize for the best first attempt.

I have yet to do a briskett, but my brother and I are heading for a showdown... And, briskett is the target of choice. I'm glad u posted ur pics.

che22879 · 09-20-2010, 01:15 AM

looks great!

Phesant · 09-20-2010, 02:04 AM

Nicely done, sure looks tastey, ....... glad it worked out for you...

MMMMMMMMMMMMM.......mmmmmmmmmmmmmmmmmmmm

Smiter Q · 09-20-2010, 03:18 AM

Phubar · 09-20-2010, 03:27 AM

Good job!

09-19-2010, 06:19 PM	#1
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	First Time Brisket, Thanks to all PR0N I want to start off by thanking all of the Brethren who contibuted thoughts and ideas to me yesterday for this brisket adventure. I started with an 8# CAB flat, seasoned with Montreal, S&P and fridged overnight. Plans were to start this guy at 4:00 am this morning. The additnal nightcaps last night prevented me from making that happen. So onto the UDS at 7:30, over some hickory. I must say that when you put one of these on fat side down, it sure do smoke. Anyway, cooked at 325* and it was probe tender at 1:45 this afternoon. I did foil in broth the last hour as it seemed somewhat dry when I probed it. Let it rest for about and hour then carved. Parts of the brisket shredded and did not carve into nice peices, although one chunk did very nicley. Not sure if I missed my pre cut, perpendicular to the grain or what. As it turned out it was very good. Need to use less Montreal next time, a bit on the salty side and try it at 250* for a longer time. All in all my wife and I were very pleased. The shredded protion will work great for burittos and the slices for sammies. Meat was tender and juicy, more so in some portions than others, and the smoke ring and bark were great. So, on with the PR0N. Ready to cook, three hours in, after the post cook rest and some slice pics. Thanks again for all of the help. You Folks are the Best. __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove Last edited by Bluesman; 07-11-2022 at 02:31 AM..

09-19-2010, 06:29 PM	#2
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Nice looking result Bluesman! For a first try, that is pretty impressive. I'm thinking with a cut of meat that large, you're always gonna get some part of it to shred no matter what you do... I wish I could try some! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

09-19-2010, 06:31 PM	#3
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL	__________________ Wes - Mobile, AL - Large Big Green Egg, MES 40

09-19-2010, 06:40 PM	#4
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois	Wow look at that smoke ring! At the temp you cooked this one at I would say it was more of HH brisket. I wonder if you had foiled at 160* how much quicker it would have been done and if you would have liked the results even better. For your first brisket I am completely jealous. Nice work.Vince __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS

09-19-2010, 06:52 PM	#6
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	__________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

09-19-2010, 06:47 PM	#5
CurDog Found some matches. Join Date: 02-21-10 Location: Fond du Lac, WI	Nicely done Bluesman. I too have to watch the seasoning when I am trying something new but.. as you know... bbq-ing is an iterative, time-honored process. Get back in there and.. JUST KEEP DOIN' IT! Cur Dog

09-19-2010, 07:23 PM	#7
Big Ace Full Fledged Farker Join Date: 08-04-10 Location: Orange County	take a

09-19-2010, 08:09 PM	#8
swampdrummer Is lookin for wood to cook with. Join Date: 09-03-10 Location: Venus Florida	Very nice! Looks incredible!

09-19-2010, 08:15 PM	#9
realspaazz Take a breath! Join Date: 08-21-10 Location: Lake Worth, Florida	Looks awesome, nice smoke ring. Brisket is on my list of next to smoke, but then so is just about everything.

09-19-2010, 11:02 PM	#10
jlondon On the road to being a farker Join Date: 02-17-09 Location: Potomac, MD	wow, first attempt is looking mighty fine!

09-19-2010, 11:18 PM	#11
The Grill Sergeant Full Fledged Farker Join Date: 08-24-10 Location: Omaha, NE	Bluesman: U win the prize for the best first attempt. I have yet to do a briskett, but my brother and I are heading for a showdown... And, briskett is the target of choice. I'm glad u posted ur pics. __________________ 22.5 WSM w/ Guru, CB940, 26 MB Pro Kettle, MB 40" Electric, Maverick ET-7 & Taylor Digi

09-20-2010, 01:15 AM	#12
che22879 is one Smokin' Farker Join Date: 07-09-10 Location: Los Angeles Ca	looks great! __________________ 2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill.

09-20-2010, 02:04 AM	#13
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi	Nicely done, sure looks tastey, ....... glad it worked out for you... MMMMMMMMMMMMM.......mmmmmmmmmmmmmmmmmmmm __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

09-20-2010, 03:18 AM	#14
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX	__________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11

09-20-2010, 03:27 AM	#15
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Good job! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
• It's Bacon time again! (a LOT of pr0n!!)	Phrasty	Q-talk	53	03-01-2012 11:59 PM
First time doing Wings. (pr0n)	BBQ4FUN	Q-talk	6	01-09-2012 08:54 AM
Sunshine = Grill time. (With a little Pr0n!)	tburda	Q-talk	8	12-08-2011 09:28 AM
Lunch time pr0n	Jaskew82	Q-talk	17	06-26-2011 03:53 PM
First Brisket in First UDS (2nd Brisket Ever) w/ pr0n	joeysmac	Q-talk	10	08-07-2010 07:04 PM