First Brisket

stan5677 · 12-08-2018, 02:20 PM

Trimmed as best i could rubbed with meadow creek black pepper brisket rub going to run on smoke mode for about 3 hours then bump it up to 250.

Smoking Piney · 12-08-2018, 02:21 PM

May the smoke be with you.

Big George's BBQ · 12-08-2018, 02:25 PM

Have fun Remember when you hit about 140 you will hit a stall and it takes a while to get to 150 Be patient I am doing 2 corned flats of pastrami It took about 6 hrs to get to about 154

stan5677 · 12-08-2018, 02:26 PM

Quote:

Originally Posted by Smoking Piney

May the smoke be with you.

Thanks i probably butchered it like no other trimming it took as much hard fat as i could off. i hope i didnt ruin a nice looking prime brisket.

Smoking Piney · 12-08-2018, 02:28 PM

Quote:

Originally Posted by stan5677

Thanks i probably butchered it like no other trimming it took as much hard fat as i could off. i hope i didnt ruin a nice looking prime brisket.

I doubt you ruined the brisket. Just be patient and let it cook out.

Have fun and post pics!

stan5677 · 12-08-2018, 02:43 PM

Quote:

Originally Posted by Smoking Piney

I doubt you ruined the brisket. Just be patient and let it cook out.

Have fun and post pics!

Can i go without wrapping or should i wrap?

Smoking Piney · 12-08-2018, 02:47 PM

Quote:

Originally Posted by stan5677

Can i go without wrapping or should i wrap?

I wrap on color. If it looks right, I wrap and let it cook to finish.

Deep breaths, Stan. As hard as some folks make brisket out to cook right, it's not. The trick to brisket is a big dose of patience.

Wrap when the color looks good to you, and pull when it's probe tender all around.

Is this a packer or a flat?

stan5677 · 12-08-2018, 02:55 PM

So far so good.

stan5677 · 12-08-2018, 02:56 PM

Quote:

Originally Posted by Smoking Piney

I wrap on color. If it looks right, I wrap and let it cook to finish.

Deep breaths, Stan. As hard as some folks make brisket out to cook right, it's not. The trick to brisket is a big dose of patience.

Wrap when the color looks good to you, and pull when it's probe tender all around.

Is this a packer or a flat?

Packer

Clasko2 · 12-08-2018, 03:33 PM

You'll be fine! We're own our worst critics. The best part about brisket is that for the ones I didn't think were very good, I've put into chili that have won me several chili cookoffs. :D

Smoking Piney · 12-08-2018, 03:43 PM

Quote:

Originally Posted by stan5677

Packer

Don't want to overwhelm you, but if you plan on burnt ends, cut the point off when the flat probes tender. Hold the flat in foil / towel / cooler to keep warm and rest.

You can cube the point, put some rub / sauce on the cube pieces, pan them, and put them back on the cooker to finish. It's candy.

stan5677 · 12-08-2018, 09:12 PM

Just hit the stall 166 at the highest temp when probed. Wrapped in heavy duty aluminum foil with some spritz i made and some beef broth

sleebus.jones · 12-08-2018, 10:12 PM

Quote:

Originally Posted by Smoking Piney

The trick to brisket is a big dose of patience.

This is excellent, excellent advice.

When you can probe it (horizontally) in the thickest part of the flat and it feels like probing air, it's done. It takes a lot of patience to get there!

SmittyJonz · 12-08-2018, 10:45 PM

Good Choice on Your Pooper.

stan5677 · 12-08-2018, 11:23 PM

Quote:

Originally Posted by SmittyJonz

Good Choice on Your Pooper.

Just took it off the pooper probing like going through room temperature butter the probe read 200 at the lowest and 205 at the highest started at 2 PM ran at smoke setting for 4 hours then 250 to finish

12-08-2018, 02:20 PM	#1
stan5677 Full Fledged Farker Join Date: 06-06-17 Location: Frederick, MD	First Brisket Trimmed as best i could rubbed with meadow creek black pepper brisket rub going to run on smoke mode for about 3 hours then bump it up to 250.

12-08-2018, 02:21 PM	#2
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	May the smoke be with you. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

12-08-2018, 02:25 PM	#3
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Have fun Remember when you hit about 140 you will hit a stall and it takes a while to get to 150 Be patient I am doing 2 corned flats of pastrami It took about 6 hrs to get to about 154 __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

12-08-2018, 10:45 PM	#14
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Good Choice on Your Pooper. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

12-08-2018, 03:33 PM	#10
Clasko2 Full Fledged Farker Join Date: 02-22-14 Location: Chicago, IL	You'll be fine! We're own our worst critics. The best part about brisket is that for the ones I didn't think were very good, I've put into chili that have won me several chili cookoffs. :D

12-08-2018, 09:12 PM	#12
stan5677 Full Fledged Farker Join Date: 06-06-17 Location: Frederick, MD	Just hit the stall 166 at the highest temp when probed. Wrapped in heavy duty aluminum foil with some spritz i made and some beef broth