Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 11-26-2012, 09:50 AM   #1
Full Fledged Farker
tnjimbob's Avatar
Join Date: 02-02-12
Location: Nashville, Tn
Default First Brisket and a butt

Finally got around to buying a brisket and smoking it along with a pork butt on Saturday. Since I didn't cook on Thanksgiving , I was ready to cook something over the weekend. Found a good looking choice flat at RD, and I wanted to also smoke a butt just in case I screwed up the brisket. Fortunately, I didn't screw it up, as it turned out very good for my first one.

Here are pics of my cook.

RD choice brisket. I think it was around $2.60/lb., IIRC.

Injected w/ apple juice, beef broth & worchestershire sauce. Rubbed with Old Bay, garlic powder and Weber's Steak & Chop seasoning, then rested overnight in the fridge.

Butt rubbed with my usual basic rub & rested overnight. I don't inject butts except for comps.

I really didn't want to babysit my WSM all day, so I fired it up with a full ring of RO lump, a few hickory & pecan chunks and ran it up to nearly 300°. Here is the brisket on the top and butt on the bottom. After the fact, I thought about maybe putting one to each side to prevent drips from causing a problem flavor-wise, but I really couldn't taste any beef flavor on the butt at all.

Brisket @ 4 hrs. Steady as she goes! I foiled @ 170° and moved it into the oven, as the wind started to pick up and it was tough to keep temps above 240°, which was lower than I wanted to cook these guys.

Here is the butt with the blade bone removed just before I pulled it. I've cooked plenty of them and they always come out great. Pulled pork is about my favorite BBQ to cook and eat, and having both meats made for an awesome dinner.

And pulled.

Brisket sliced. I pulled it around 193° and let it rest for 45 minutes before slicing. It could have been a little more tender, but for my first one, it was better than I expected.

After I pulled both meats from the WSM, I pulled a little 'que from the shoulder and added to some Bush's beans with some sauce and let them warm on the top rack of the WSM for a couple of hours. Nothing like smoky beans!

Here's your plate. OK, this was my plate, and it was great!

Traeger Lil' Tex Elite, WSM, Green SS Performer, 22" OTG, hyperfast orange Thermapen. CBJ.
tnjimbob is offline   Reply With Quote

Thanks from: --->
Old 11-26-2012, 09:53 AM   #2
Babbling Farker

Join Date: 04-16-09
Location: Lake Charles La

Can i get an order to go?
1FUNVET is offline   Reply With Quote

Old 11-26-2012, 01:37 PM   #3
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

Me too!!
Looks delicious!!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
cowgirl is offline   Reply With Quote

Old 11-26-2012, 01:47 PM   #4
Fo Sizzle My Nizzle
is one Smokin' Farker

Fo Sizzle My Nizzle's Avatar
Join Date: 07-09-12
Location: Colorado Springs, CO

Good lookin grub!
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300

When all else fails just ask yourself, WWGALD???
Fo Sizzle My Nizzle is offline   Reply With Quote

Old 11-26-2012, 01:56 PM   #5
Full Fledged Farker

Join Date: 09-22-12
Location: Austin, TX

looks awesome. I know it's been beaten to death but try to do whole packers when you can. It's really the only way to get consistent results out of your flats. They are much more moist (even in the flat) when the point is attached.
centexsmoker is offline   Reply With Quote

Old 11-26-2012, 02:07 PM   #6
Full Fledged Farker
swinn's Avatar
Join Date: 12-07-09
Location: Kansas City, Mo.

looks great
KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser
swinn is offline   Reply With Quote

Old 11-26-2012, 05:14 PM   #7
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote

Old 11-26-2012, 06:06 PM   #8
Quintessential Chatty Farker

tish's Avatar
Join Date: 11-13-11
Location: york, pa

Excellent looking plate ya got there! I'd jump all over that!
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc??
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest!
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote

Old 11-26-2012, 07:54 PM   #9
is One Chatty Farker

sdbbq1234's Avatar
Join Date: 02-11-10
Location: Northern VA

Down right YUMMY looking!

Nice job.


- Life Is Good But BBQ Is Better
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote

Old 11-26-2012, 09:48 PM   #10
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH

Wow I am so jealous that that is your first brisket. From what you sacrificed in tenderness you seemed to have made up in moisture because that brisky looks amazingly juicy. Great cook and thanks for sharing
Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!
dealm9 is offline   Reply With Quote

Old 11-26-2012, 11:07 PM   #11
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA

Everything looks delicious. Congrats on your first brisket.
Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers
Tonybel is offline   Reply With Quote

Old 11-27-2012, 03:33 PM   #12
Got Wood.
colind's Avatar
Join Date: 03-31-10
Location: Bangor, Northern Ireland

Looks awesome, I am defo getting the smoker out this weekend !!!!!!!!!
Firing up the Smoker!!!
colind is offline   Reply With Quote

Old 11-27-2012, 05:48 PM   #13
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY

That is a great looking meal, good job on everything!
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |
BobM is offline   Reply With Quote

Old 11-27-2012, 05:57 PM   #14
Is lookin for wood to cook with.
Join Date: 08-16-12
Location: Atlanta, GA

Very nicely done
BBcue-Z is offline   Reply With Quote

Old 11-27-2012, 06:36 PM   #15
somebody shut me the fark up.

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, Louisiana

Mighty Fine!
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
GrillEye Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q

Toast is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 06:05 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts